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French Toast Casserole Recipe

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3.9 from 11 reviews

This French Toast Casserole is a delicious make-ahead breakfast dish featuring thick-cut white bread soaked in a rich custard mixture, topped with a sweet and crunchy streusel topping, and baked to golden perfection. Perfect for family gatherings or weekend brunches, it combines creamy, cinnamon-spiced custard with buttery brown sugar crumble for a comforting start to your day.

Ingredients

Casserole

  • 12 slices thick-cut white bread (Texas toast), cut into 1-inch cubes
  • 2 cups fat free half and half (or whole milk)
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar

Streusel Topping

  • 8 tablespoons butter, chilled and diced into small cubes
  • 2/3 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For Serving

  • Syrup
  • Powdered sugar

Instructions

  1. Prepare the baking dish: Lightly grease a 9x13 inch baking pan or casserole dish to prevent sticking and set it aside.
  2. Cube the bread: Cut 12 slices of thick-cut white bread into 1-inch cubes and place them evenly into the prepared pan.
  3. Mix custard: In a large liquid measuring cup or bowl, whisk together 2 cups half and half (or whole milk), 6 large eggs, 1 teaspoon vanilla extract, and 3 tablespoons sugar until well combined.
  4. Soak the bread: Slowly pour the custard mixture over the bread cubes, ensuring all pieces are well coated. Cover the pan tightly with plastic wrap and set aside.
  5. Make streusel topping: In a medium bowl, whisk together 2/3 cup flour, 2/3 cup brown sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Using a fork or pastry cutter, cut 8 tablespoons chilled diced butter into the flour mixture until it resembles coarse crumbs. Then, press the mixture gently with your fingers to incorporate the butter further.
  6. Refrigerate: Cover the streusel topping and casserole pan tightly with plastic wrap and refrigerate both for at least 4 hours or overnight to allow the bread to soak and flavors to meld.
  7. Preheat and cover: Preheat the oven to 350°F (175°C). Remove the plastic wrap from the casserole and cover the dish with aluminum foil.
  8. Bake covered: Bake the casserole for 30 minutes, covered with foil, to gently cook the custard-soaked bread.
  9. Add topping and finish baking: Remove the foil, evenly sprinkle the streusel topping over the casserole, and bake uncovered for an additional 20-25 minutes until the bread is fully cooked and the topping is golden and crisp. For a drier texture, bake 25-30 minutes uncovered.
  10. Serve: Drizzle with syrup and dust with powdered sugar before cutting into squares and serving warm.

Notes

  • For best results, soak the casserole overnight in the refrigerator to allow the custard to fully penetrate the bread.
  • Use thick-cut white bread or Texas toast for the ideal texture and absorbency.
  • Chilling the butter before mixing helps create a crumbly, crisp streusel topping.
  • This casserole can be prepared in advance and refrigerated, then baked fresh in the morning.
  • Adjust baking times slightly depending on your oven and desired texture.

Find it online: https://cozyplatter.com/french-toast-casserole-recipe/