French Toast Casserole
This sweet breakfast casserole is the ultimate wake-up call. Add to the delicious cinnamon crunch topping by piling on more berries, maple syrup, whipped cream—the sky’s the limit!
French Toast Casserole
Ingredients
Scale
French Toast
- Butter, for greasing and serving
- 1 Loaf of crusty sourdough, French bread, or Cottleston Italian Loaf (day-old works well!)
- 8 eggs
- 2 Cups whole milk
- 1/2 Cup heavy cream
- 1/2 Cup sugar
- 1/2 Cup brown sugar
- 2 Tbsp vanilla extract
Topping
- 1/2 Cup flour
- 1/2 Cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 stick cold butter, cut into pieces
Serving
- Warm maple syrup
- Fresh berries
Instructions
- For the French toast: Grease a 13-by-9-inch baking pan with butter. Tear the bread into chunks or cut it into cubes, and evenly distribute it in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon, salt, and a pinch of nutmeg. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
- When you’re ready to bake the casserole, preheat the oven to 350°F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, bread pudding-like texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter, drizzle with warm syrup, and sprinkle with berries (or opt. berry compote, as listed in the Notes below).
Notes
Note: Make a simple berry compote as an optional topper by heating blueberries in maple syrup on the stove until warm and nearly bursting. Remove from the heat and fold in raspberries.
Recipe adapted from thepioneerwoman.com.