French Toast Casserole

This french toast casserole is pieces of challah bread soaked in a sweet custard mixture, then topped with cinnamon streusel and baked to golden brown perfection. A make ahead breakfast option that's perfect for serving a crowd.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 1

Soaking Time 2

Total Time 3 15

Servings

Calories 441kcal

Author Sara Welch

Ingredients

For the casserole

16 ounce loaf challah bread cut into 1 inch pieces
8 eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon cinnamon
cooking spray
maple syrup and fruit for serving optional

For the topping

3/4 cup all purpose flour
3/4 cup brown sugar packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
12 tablespoons butter cold, cut into slices

Instructions

Coat a 9"x13" pan with cooking spray.
Place the bread cubes in an even layer in the pan.
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract and cinnamon.
Pour the egg mixture over the bread cubes. Cover and refrigerate for at least 2 hours or over night.
Place the flour, brown sugar, cinnamon and salt in a large bowl. Stir to combine.
Add the butter to the bowl. Use a pastry blender or two forks to cut the butter into the flour mixture until coarse crumbs form.
Refrigerate the streusel mixture until you're ready to use it.
Preheat the oven to 350 degrees F. Sprinkle the streusel mixture over the french toast.
Bake for 50-60 minutes until casserole is browned and cooked through. If the casserole looks like it's browning too quickly before the bake time is over, cover it with foil.
Cool for 10 minutes, then cut into squares. Serve with maple syrup and fruit if desired.

Notes

Cut the bread into similar sized pieces so that they will absorb the egg mixture at the same rate and cook evenly.
The casserole must be refrigerated for a minimum of 2 hours to let the egg mixture soak in before baking it, but refrigerating it overnight is even better!
You can also make the streusel the night before. Just store it separately from the casserole in a bag in the refrigerator, then sprinkle it over the casserole before it goes in the oven.

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