French Toast Casserole
Buttery pieces of challah are coated in a spiced custard and topped with a crumble topping before baking. Make this french toast casserole the night before and bake it in the morning!
Ingredients
French Toast Casserole
- 1 (14 to 16 ounce) loaf day-old Challah, brioche, or French bread cubed into 1-inch pieces (appx. 11 to 12 cups)
- 8 large eggs
- ⅔ cup packed light or dark brown sugar (135 grams)
- 1 tablespoon pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy whipping cream (120 ml)
- 2 cups whole milk (480 ml)
Crumb Topping
- ⅓ cup all-purpose flour spooned & leveled (42 grams)
- ½ cup packed light or dark brown sugar (100 grams)
- ½ teaspoon ground cinnamon
- Tiny pinch of salt
- ¼ cup cold unsalted butter cubed into small pieces (60 grams)
Instructions
- To prepare the French toast casserole: Spray a 9x13-inch baking pan well with nonstick cooking spray.
- Add the cubed bread to the prepared baking dish and spread it around into one even layer. Set aside.
- Add the eggs to a large mixing bowl and lightly beat them. Then, add the brown sugar, vanilla extract, cinnamon, and nutmeg and whisk until fully combined. Add the heavy whipping cream and whisk until well combined, then slowly pour in the whole milk, continuing to whisk until fully combined.
- Pour the mixture over the bread in the prepared baking dish, making sure to cover all of it. If needed, press down on the bread to make sure it's fully coated.
- Cover tightly with plastic wrap and refrigerate for at least 3 to 4 hours or overnight (up to 12 hours).
- To prepare the crumb topping: In a medium-sized mixing bowl, whisk together the flour, brown sugar, ground cinnamon, and salt, then add the cold cubed butter. Using a pastry cutter or fork, cut the butter into the mixture until it starts to come together and is crumbly.
- Cover tightly and refrigerate until you’re ready to bake the casserole.
- To assemble and bake: Once the French toast casserole is ready, preheat the oven to 350°F (180°C). Remove it from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats.
- After 30 minutes, remove the crumb topping from the refrigerator and sprinkle it evenly over the casserole.
- Bake for 50 to 60 minutes or until the top is set and firm in the middle. If needed, tent with foil for the last 10 to 15 minutes of baking time to prevent excess browning on top.
- Remove from the oven and allow to cool for at least 30 minutes, then serve, and enjoy!
Video
Notes
Storage Instructions: Casserole may be covered tightly and stored in the fridge for 2 to 3 days. Reheat individual slices in 20 to 30 second increments in the microwave or until warmed through.
Freezing Instructions: Once the casserole has cooled completely, wrap individual slices tightly with plastic wrap, and freeze in a freezer bag/container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave until warmed through.