French Toast Casserole

This baked French toast casserole is rich and custardy with a soft-pillowy texture. The top crust is golden, crunchy, and topped with a sweet cinnamon streusel.

Course Breakfast

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Servings servings

Calories 550

Author Lily Ernst

Ingredients

Casserole

8 cups day-old or stale bread any kind that you would normally use for French toast like brioche, challah, French bread, or Texas toast cubed
6 large eggs
2 cups milk dairy or plant-based
1/2 cup granulated sugar
1 tsp vanilla
1/4 tsp salt

Streusel

1/4 cup sugar
2 Tbsp all-purpose flour
1 tsp cinnamon
1 Tbsp melted butter

Serving

maple syrup
powdered sugar optional
fresh berries optional

Instructions

Place the bread cubes into a 9x13" buttered baking dish. Set aside.
8 cups day-old or stale bread
In a large bowl or 2-cup measuring cup, whisk together the eggs, milk, vanilla, and salt. Evenly pour the mixture on top of all the bread cubes.
6 large eggs, 2 cups milk, 1/2 cup granulated sugar, 1 tsp vanilla, 1/4 tsp salt
Gently press down the bread to make sure all of it gets soaked into the egg mixture. Tilt the casserole dish all around to make sure all the edge pieces get soaked too. Let stand for 15 minutes while the oven preheats or cover and refrigerate overnight until ready to bake.
In a small bowl, toss together sugar, flour, and cinnamon. Mix in the melted butter until all is moistened. Sprinkle this mixture on top of the casserole just before placing it in the oven.
1/4 cup sugar, 2 Tbsp all-purpose flour, 1 tsp cinnamon, 1 Tbsp melted butter
Bake at 375F for 30-35 minutes or until a thin knife inserted into the center comes out clean.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.

Nutrition