Baked French Toast Casserole
This easy Baked French Toast Casserole is the ultimate make-ahead breakfast, featuring a rich vanilla custard-soaked bread and a crispy, buttery cinnamon-streusel topping.
Ingredients
- 1 loaf (16 ounces) day-old French bread, cut into one inch cubes
- 8 large eggs, beaten
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt, divided
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Cut the bread loaf into even slices, then cube the slices into bite-sized one-inch pieces.
- In a large bowl, whisk the eggs until completely smooth, then stir in the cream, milk, sugar, vanilla extract, and spices.
- Grease a 9x13 inch baking dish with non-stick cooking spray. Spread the bread cubes evenly in the dish and slowly pour the custard over the top.
- Press the bread cubes down gently to ensure they are mostly submerged in the custard. Seal the dish tightly with aluminum foil and refrigerate to chill (up to 24 hours).
- In a medium bowl, whisk together the flour and brown sugar. Cut in the cold, cubed butter using a pastry cutter or fork until coarse crumbs form.
- Preheat your oven to 350 degrees Fahrenheit. Sprinkle the cold butter-crumble topping evenly over the soaked bread and bake uncovered for 35 to 40 minutes until the center is set and puffed up.
Notes
To prevent a soggy casserole, use sturdy, day-old bread and measure your dairy precisely. Bake uncovered to ensure a crispy top. You can assemble the casserole up to 24 hours in advance; keep the streusel topping in a separate container in the fridge and sprinkle it on right before baking for the best crunch.
Nutrition
Calories: 410 | Carbohydrates: 48g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 245mg | Sodium: 450mg | Fiber: 2g | Sugar: 18g