French Toast Casserole
User Reviews
5
French Toast Casserole
Description
This French Toast Casserole begins with cubed challah bread arranged in a baking dish and soaked in a custard mixture of eggs, milk, heavy cream, sugar, cinnamon, and vanilla extract. Soaking for at least two hours or overnight allows the bread to absorb the flavors and liquids thoroughly. The streusel topping is made from flour, brown sugar, cinnamon, salt, and cold butter cut into coarse crumbs and chilled separately until use.
Before baking in a 350°F oven, the streusel is spread evenly over the soaked bread cubes. Baking for 50-60 minutes results in a golden-brown crust with a tender, custardy interior. The casserole is best cooled slightly before slicing into squares, which retain moisture while having a gentle crispness on top from the streusel.
Maple syrup and fresh fruit are common accompaniments that add sweetness and brightness. Preparing the casserole and streusel ahead simplifies serving a brunch crowd. Covering with foil during baking can prevent the topping from over-browning prematurely.
Uniform bread cubes ensure even custard absorption and cooking. The recipe’s refrigerated soaking step is essential for texture and flavor development.
Ingredients
For the casserole
- 16 ounce loaf challah bread cut into 1 inch pieces
- 8 egg
- 2 cups milk whole
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- cooking spray
- maple syrup optional, for serving
- Fruit optional, for serving
For the topping
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 12 tablespoons butter cold, cut into slices
Instructions
- Coat a 9"x13" pan with cooking spray.
- Place the bread cubes in an even layer in the pan.
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and cinnamon.
- Pour the egg mixture over the bread cubes. Cover and refrigerate for at least 2 hours or over night.
- Place the flour, brown sugar, cinnamon and salt in a large bowl. Stir to combine.
- Add the butter to the bowl. Use a pastry blender or two forks to cut the butter into the flour mixture until coarse crumbs form.
- Refrigerate the streusel mixture until you're ready to use it.
- Preheat the oven to 350 degrees F. Sprinkle the streusel mixture over the french toast.
- Bake for 50-60 minutes until casserole is browned and cooked through. If the casserole looks like it's browning too quickly before the bake time is over, cover it with foil.
- Cool for 10 minutes, then cut into squares. Serve with maple syrup and fruit if desired.
Notes
- Cut bread into similar-sized cubes for uniform soaking and baking.
- Refrigerate the casserole for at least 2 hours or overnight for optimal custard absorption.
- Make the streusel topping in advance and keep refrigerated separately until ready to bake.
- Cover with foil during baking if the topping browns too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 176mg | 59% |
| Sodium | 359mg | 15% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 800IU | 16% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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