French Toast Casserole Recipe
User Reviews
5
French Toast Casserole Recipe
Description
The casserole begins by cutting thick bread slices into cubes and covering them with a beaten mixture of milk or half and half, eggs, vanilla, and sugar. This soaking allows the bread to absorb the custard base for a rich texture. A streusel topping of cold diced butter mixed into flour, brown sugar, cinnamon, and salt adds crispness and warmth once baked.
Refrigerating the assembled casserole and streusel together for several hours or overnight helps develop flavor and a uniform custard texture. Baking covered initially and then uncovered with streusel ensures the custard gently sets and the topping crisps and browns. The use of thick white bread, such as Texas toast or sourdough, creates a sturdy base without becoming soggy.
This casserole serves well as a make-ahead dish for holidays or weekends. Serving with syrup and powdered sugar adds classic sweetness. The recipe balances soft bread custard with a spicy-sweet topping and a slight crunch.
Choosing Texas toast or similar thick bread contributes softness while holding custard. Refrigeration step improves soaking. Streusel can be made shortly before baking or in advance, with refrigeration keeping butter cold for better texture.
Ingredients
- 12 lices white bread often called "Texas toast", thick-cut
- 2 cups half and half or whole milk, fat free
- 6 egg large
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- syrup for serving
- powdered sugar for serving
Cinnamon Streusel
- 8 tablespoons butter chilled and diced into small cubes
- ⅔ cup flour
- ⅔ cup brown sugar packed
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
- Lightly grease a 9x13 inch baking pan/casserole dish.
- Cut bread slices into 1-inch cubes. Fill prepared pan with the bread cubes.
- In a large liquid measuring cup or bowl whisk together milk, eggs, vanilla, and sugar.
- Slowly pour egg mixture over the bread cubes, making sure to get them all covered as much as possible so you don't have any dry bread showing. Cover pan tightly with plastic wrap and set aside.
- In a medium bowl whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Use a fork or pastry cutter to cut butter into flour mixture. Once mixture resembles coarse crumbs, smoosh it with your fingers to work the butter into the mixture a little more.
- Cover bowl tightly with plastic wrap and refrigerate along with the casserole for at least 4 hours, or overnight. (See note)
- Preheat oven to 350. Remove plastic wrap from the casserole dish and cover with foil.
- Bake for 30 minutes, covered, then remove foil, sprinkle streusel mixture over the top, and bake for another 20-25 minutes until bread is cooked through to your liking (I like it baked through a little more and more "dry" throughout so I bake mine for 25-30 minutes).
- Drizzle with syrup, cut into squares, and serve!
Notes
- Use thick-sliced white bread like Texas toast or sourdough for best texture.
- The streusel topping can be prepared ahead and refrigerated to keep the butter cold until baking.
- Refrigerate the assembled casserole and streusel for at least 4 hours or overnight to improve custard absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 127mg | 42% |
| Sodium | 348mg | 15% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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