Description
This French Toast Bake is a comforting and indulgent breakfast casserole featuring cubes of sourdough or French bread soaked in a rich mixture of eggs, milk, cream, and vanilla, then topped with a cinnamon-sugar and butter crumble. Perfect for preparing the night before and baking the next morning, it’s ideal for serving a crowd during brunch or holiday gatherings.
Ingredients
Scale
Bread and Custard Mixture
- 1 loaf sourdough or French bread
- 8 large eggs
- 2 cups milk
- 1/2 cup heavy whipping cream
- 3/4 cup granulated sugar
- 2 tablespoons vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
Instructions
- Prepare the Baking Pan and Bread: Grease a 9×13-inch baking pan thoroughly with butter. Cut the sourdough or French bread into cubes and spread them evenly across the prepared pan to create the base layer.
- Make the Custard Mixture: In a medium bowl, whisk together eggs, milk, heavy cream, granulated sugar, and vanilla extract until well combined. Pour this custard mixture evenly over the bread cubes, ensuring all pieces are soaked. Cover the pan tightly with plastic wrap or foil and refrigerate for several hours or overnight to allow the bread to absorb the custard.
- Prepare the Crumb Topping: In another bowl, combine the all-purpose flour, light brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or fork to incorporate the butter into the dry ingredients, mixing until the texture resembles fine pebbles. Store this crumb topping in a sealed container or Ziploc bag in the fridge until ready to use.
- Preheat Oven and Assemble: When ready to bake, preheat your oven to 350°F (175°C). Remove the prepared casserole from the fridge and evenly sprinkle the chilled crumb topping over the soaked bread mixture.
- Bake the French Toast Casserole: Place the baking pan in the oven and bake for 45 minutes if you prefer a softer, custard-like interior similar to bread pudding. For a firmer texture with less liquid, bake for 1 hour or until the custard is set and the topping is golden and crisp.
- Serve and Enjoy: Remove from the oven and let cool slightly. Scoop individual portions onto plates and serve topped with powdered sugar and maple syrup for a delicious finishing touch.
Notes
- For added warmth, you can sprinkle nutmeg into the crumb topping mixture if desired.
- Using day-old or slightly stale bread helps the custard soak better without becoming too mushy.
- This casserole can be assembled the night before, making it a great make-ahead breakfast or brunch option.
- Feel free to add fresh berries or sliced bananas as toppings before serving for extra flavor and nutrients.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
