French Toast Casserole
This overnight french toast casserole features thick, custardy bread soaked in a rich cinnamon-vanilla egg mixture, then baked until golden with a buttery brown sugar streusel topping that caramelizes into pure magic. Prep it the night before and wake up to a show-stopping breakfast that practically makes itself.
Equipment
- 9x13-inch baking dish - glass or ceramic recommended
- Large mixing bowl
- Medium mixing bowl - for the streusel topping
- Whisk
- Pastry cutter - or a fork for cutting butter into the streusel
- Cutting board
- Serrated knife - for cutting the bread
- Measuring cups and spoons
- Plastic wrap or aluminum foil - for covering during refrigeration
- Rubber spatula
Ingredients
- 1 loaf day-old French bread - about 16 oz or 450g, cut into 1-inch (2.5 cm) cubes, about 10 cups
- 8 large eggs
- 2 cups whole milk - 480 ml
- 1/2 cup heavy cream - 120 ml
- 3/4 cup granulated sugar - 150g
- 1 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter - for greasing the baking dish
For the Brown Sugar Streusel Topping
- 1/2 cup all-purpose flour - 60g
- 1/2 cup packed light brown sugar - 100g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter - 113g, cut into small cubes
For Serving (Optional)
- Pure maple syrup
- Powdered sugar - for dusting
- Fresh berries - strawberries, blueberries, or raspberries
Instructions
- Prepare the bread: If using fresh bread, cut into 1-inch cubes and dry in a 300°F oven for 15-20 minutes. Day-old bread can be used as is.
- Grease a 9x13-inch baking dish with butter. Add the cubed bread and spread into an even layer.
- In a large bowl, whisk eggs until smooth. Add milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until fully combined and sugar is dissolved.
- Slowly pour the custard evenly over the bread cubes. Gently press down on the bread to help it absorb the liquid.
- Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
- Remove casserole from the fridge and let it sit on the counter for 20-30 minutes while preheating the oven to 350°F (175°C).
- Remove plastic wrap and sprinkle streusel topping evenly over the entire casserole surface.
- Bake uncovered on the center rack for 45-55 minutes, until the top is deep golden brown and the center is set (a knife inserted in the center should come out without wet liquid).
- Let rest for 5-10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and serve warm with fresh berries.
Notes
- Use stale bread: Fresh bread won't absorb the custard properly and can lead to a soggy casserole. Day-old French bread, brioche, or challah is ideal. If using fresh bread, dry it in a low oven for 15-20 minutes before assembling.
- Don't skip the overnight soak: Four hours is the absolute minimum, but overnight (8-12 hours) is strongly recommended for the best custardy texture throughout.
- Keep streusel butter cold: Cold butter is essential for a crumbly, crunchy topping. If the butter warms up, pop the mixture back in the fridge for a few minutes before sprinkling over the casserole.
- Tent with foil if needed: If the top is browning too quickly before the center is set, loosely cover with aluminum foil for the last 10-15 minutes of baking.
- Let it rest before serving: Allowing the casserole to rest for 5-10 minutes helps it set up and makes it much easier to serve in neat portions.
- Variations: Try adding 1 1/2 cups of blueberries, 2 diced apples, or 2 cups of peach slices to the bread layer before adding the custard. For a cream cheese swirl, drop spoonfuls of softened cream cheese mixed with powdered sugar throughout the bread layer.
- Make ahead: The streusel topping can be prepared the night before and stored in the refrigerator in a zip-top bag until ready to use.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat larger portions in a 325°F oven for 15-20 minutes, covered with foil.
- Freezing: Unbaked casserole (without streusel) can be frozen for up to 2 months. Thaw overnight in the refrigerator, add fresh streusel, and bake as directed. Baked casserole can also be frozen in individual portions for up to 2 months.