Easy French Toast Casserole (Make-Ahead Breakfast Bake)
Ingredients
For the casserole:
- 1 loaf 16 oz brioche or challah, cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon butter for greasing
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter cubed
For Serving:
- Maple syrup
Instructions
- Toast the bread cubes at 300°F for 10–12 minutes if fresh. Butter a 9x13-inch baking dish and spread the cubes evenly inside.
- Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour over the bread and press the cubes down gently.
- Cover and refrigerate for at least 1 hour or up to 12 hours.
- Mix the flour, brown sugar, and cinnamon. Cut in the cold butter until clumpy. Refrigerate.
- Let the dish sit at room temperature for 20–30 minutes. Preheat the oven to 350°F.
- Bake covered with foil for 30 minutes. Uncover, sprinkle with streusel, and bake 20–25 minutes more, until golden and set in the center (160°F).
- Rest 10 minutes. Serve warm with maple syrup.
Notes
- An overnight soak gives French toast casserole its softest, most custardy texture.
- If the top browns too fast, loosely tent with foil for the last 10 minutes.
- Leftovers keep in the fridge for up to 4 days.