French Toast Bake
User Reviews
5
French Toast Bake
Description
This French Toast Bake begins by cutting sourdough or French bread into cubes spread evenly in a buttered pan. A custard mix of eggs, milk, heavy cream, granulated sugar, and vanilla is whisked together and poured over the bread to soak thoroughly. The casserole is covered and refrigerated for several hours or overnight to allow the bread to absorb the custard.
Separately, a topping streusel is prepared blending flour, light brown sugar, cinnamon, and salt with cold butter cut into small pieces until it resembles fine crumbs. This topping is stored chilled until baking.
Before baking, the streusel is spread evenly atop the soaked bread. The bake time varies from 45 minutes for a soft, pudding-like texture to an hour or more for a firmer set. The finished dish combines tender, soaked bread with a sweet, crisp crumb topping providing a satisfying contrast.
Portion sizes typically serve six to eight. The bake pairs well with maple syrup or powdered sugar on top.
Ingredients
- 1 sourdough bread or French bread, loaf
- 8 egg large
- 2 cups milk
- 1/2 cup heavy whipping cream
- 3/4 cup granulated sugar
- 2 Tablespoons vanilla extract
TOPPING
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter cut into small pieces, cold
Instructions
- Grease a 9x13-inch baking pan with butter. Cut bread into cubes and then evenly distribute in the pan.
- In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
- When ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture evenly over the top. Bake for 45 minutes for a softer, more bread pudding texture. OR bake 1 hour or more for a firmer, less liquid texture.
- Scoop out individual portions. Top with powdered sugar and maple syrup. Enjoy!
Notes
- Plan for several hours or overnight soak to ensure bread fully absorbs the custard mix for best texture.
- Bake at 350°F for around 45 minutes for a soft texture; extend baking time for a firmer consistency as preferred.
- Use sourdough or French bread for a sturdy crumb that holds soaking well without becoming mushy.
- Serving sizes range from six to eight, depending on portion size chosen.
User Reviews
Overall Rating
5
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