French Toast Casserole
This make-ahead French toast casserole combines custard-soaked bread with a crisp cinnamon streusel topping, baked until golden and set for an easy morning brunch.
Equipment
- 9 x 13 inch baking dish
- Medium bowl
- Resealable Plastic Bag
Ingredients
French Toast
- 1 loaf sourdough bread (24-ounce) (or brioche, challah or French bread)
- 8 large eggs
- 2 cups milk
- ½ cup heavy cream
- 1 tablespoon vanilla extract
- ¾ cup sugar
Topping
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter (cut into pieces)
Instructions
- Grease a 9-x-13-inch baking dish, then fill it with 1-inch bread cubes arranged in an even layer. Leave the cubes loosely settled so the custard can flow into the spaces between them.
- Whisk the eggs, milk, heavy cream, vanilla extract, and sugar in a medium bowl until smooth, then pour the mixture across the bread. The bread should look evenly moistened, with no large dry patches on top.
- Cover the dish with plastic wrap and refrigerate it for at least 4 hours or overnight. As it rests, the bread cubes will swell slightly as the custard reaches their centers.
- Combine the flour, brown sugar, cinnamon, and salt in a medium bowl, then cut in the cold butter until the mixture forms coarse crumbs. Transfer the crumbs to a small resealable plastic bag and refrigerate them overnight so the butter stays firm.
- Heat the oven to 350°F when you are ready to bake. Let the oven come fully to temperature so the topping begins browning evenly from the start.
- Remove the plastic wrap and scatter the chilled cinnamon crumbs evenly over the soaked bread. Cover the surface from edge to edge for a consistent golden crust.
- Bake uncovered for 45 to 60 minutes, choosing the shorter end for a softer center and the longer end for a firmer slice. The casserole is ready when the top is golden and the center looks puffed rather than liquid.
Notes
Bread prep: If using fresh bread, cube and dry it on a baking sheet in a 300°F oven for 10 to 15 minutes to help it absorb the custard without collapsing.
Baking dish tip: If using a chilled glass baking dish, let it stand at room temperature for 15 to 20 minutes before placing it into the preheated oven.
Topping tip: If the cinnamon streusel browns faster than the center sets, tent the dish loosely with foil during the final part of baking.
Doneness: The casserole is finished when the center is puffed, offers gentle springy resistance, and a knife inserted into the middle comes out without wet custard.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.