Description
This French Toast Casserole is a perfect make-ahead breakfast or brunch dish. With soft, custard-soaked bread and a buttery cinnamon topping, it’s a delicious and crowd-pleasing recipe.
Ingredients
Units
Scale
French Toast:
- 1 loaf sourdough bread (or brioche, challah, or French bread), cubed
- 8 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 3/4 cup granulated sugar
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
Instructions
- Assemble Casserole: Grease a 9×13 inch baking dish. Scatter bread cubes in the dish. In a bowl, whisk together eggs, milk, heavy cream, vanilla extract, and sugar. Pour over bread. Cover and refrigerate for at least 4 hours or overnight.
- Make Topping: In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Store topping in a resealable bag and refrigerate overnight.
- Bake: Preheat oven to 350°F. Sprinkle topping evenly over the bread. Bake uncovered for 45-60 minutes, or until golden brown.
Notes
- Make Ahead: Prepare through step 4 and freeze. Store topping separately and add after thawing.
- Freezing Baked Casserole: Wrap the baked dish with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake at 350°F for 20 minutes, or until heated through.
- Variations:
- Savory: Add ham, cheese, chorizo, green chilies, sausage, or crumbled bacon.
- Sweet: Add thinly sliced apples, orange zest, sliced apricots, sliced pineapple, blueberries, or chopped pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 35g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
