Cinnamon Crunch French Toast Casserole (Overnight Recipe)
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5.0
15 reviews
Excellent
Cinnamon Crunch French Toast Casserole (Overnight Recipe)
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With just 20 minutes of prep using day-old bread, this Overnight Cinnamon French Toast Casserole is the ultimate fix-and-forget breakfast. My secret technique ensures a perfectly balanced texture that’s soft inside with a crunchy, cinnamon-sugar finish. Ideal for cozy mornings and family gatherings!
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Ingredients
FRENCH TOAST
- 1-2 tablespoons butter for greasing pan
- 1 large loaf crusty bread French bread, Sourdough, Brioche, Challah, day old bread works best, or while you assemble, tear into chunks and leave on a sheet pan
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar I use organic cane sugar, but white sugar may be used
- 1/2 cup brown sugar packed, light or dark works
- 2 tablespoons vanilla extract
- pinch kosher salt
CRUMB TOPPING
- 1/2 cup all purpose flour I use unbleached
- 1/2 cup brown sugar packed
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- freshly grated nutmeg optional or use 1/4 teaspoon ground
- 1/2 cup butter cut into chunks (cold or room temp, either works, make sure to refrigerate or freeze for 15 minutes before crumbling)
SERVING OPTIONS
- real maple syrup warmed
- softened butter for serving
- fresh berries
Instructions
PREPARING THE FRENCH TOAST CASSEROLE
- Grease 9x13 inch baking pan with butter (I use a paper towel and schmear it around). This recipe can also be split into two 9x9 or 8x8 pans.
- Tear the bread into chunks or if you prefer cut into cubes and distribute evenly into the prepared pan. Day old or stale bread is preferred as it will soak up the ingredients well. If you like, while you are prepping things, tear the bread apart and leave it on a baking sheet while you prepare the topping and egg mixture.
- In a large bowl, crack your eggs one at a time and whisk after each addition. Add in milk, cream, granulated sugar, brown sugar, vanilla and sea salt. Whisk well until thick, creamy and eggs are blended in well. If desired, add a littel extra cinnamon and nutmeg to the egg mixture.
- Pour mixture evenly over torn bread into pan(s), cover pan tightly and store in fridge overnight (or until needed) -- you can bake it right away, although it's best if let sit overnight.
MAKING CINNAMON CRUNCH CRUMB TOPPING
- In a medium-large mixing bowl add ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, 1/4 tsp nutmeg and generous pinch of salt. Mix together with a fork. Add butter and mix together with fork, hands, or mixer until it's combined. Freeze for 15 minutes before adding to casserole or store overnight in baggie in fridge.
- Once it's combined, toss it in a ziplock baggie and store in the fridge with the french toast mixture and let it chill overnight.
BAKING THE CINNAMON CRUNCH FRENCH TOAST
- While this may be baked right away, I recommened allowing it to sit for at least a couple of hours in the fridge. When ready, preheat the oven to 350°F (175° C) and remove your casserole from the frigde to come to room temperature before baking.
- Crumble the Cinnamon crunch evenly over the top of the casserole now.
- Bake for 45 minutes for a softer, more bread pudding like consistency or 1 hour plus 5-10 minutes for a firmer, crisper texture. I split the different in my family, I like it softer, they like it firmer, so I usually bake for about 55 minutes.
- Serve, if desired with warm maple syrup, soft butter and sliced berries.
Equipments used:
Notes
- Storage Tips
- Cover the leftover French toast casserole tightly with foil or transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, slice portions and freeze them in airtight bags or containers for up to 2 months, I'd wrap them in plastic first.
- Reheat: When ready to enjoy, simply reheat in the oven at 350°F until warmed through or pop a slice in the microwave for a quick, cozy breakfast!
- This recipe slightly adapted from the Pioneer Woman.
- Any leftover (white) bread works well; my favorites are Brioche, Challah (egg bread) and French Bread, but you can use Sourdough, along with other white breads as well.
- If you split the casserole into two pans, I suggest at least making 1 1/2 servings of the crumb topping, maybe even double it. Can you really have too much crumb topping? I think not!
- You may freeze your french toast casserole before or after baking! To cook, remove casserole from freezer day before you want to serve. Allow the casserole and crumb topping to thaw in refrigerator overnight, then bake as directed.
- Serve alongside my Mango Berry Salad or Yogurt Parfait for a fresh breakfast or brunch!
Nutrition Information
Show Details
Serving
1serving
Calories
600kcal
(30%)
Carbohydrates
76g
(25%)
Protein
15g
(30%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
244mg
(81%)
Sodium
583mg
(24%)
Potassium
288mg
(8%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
986IU
(20%)
Vitamin C
0.1mg
(0%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12-8 servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 600kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 583mg | 24% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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