Baked French Toast Casserole (Printer-Friendly)
Soft bread cubes soaked in cinnamon-vanilla custard, baked with a crunchy streusel topping for a perfect brunch treat.
# What You'll Need:
→ Bread
01 - 1 loaf (about 1 lb) brioche or challah, cut into 1-inch cubes
→ Custard
02 - 6 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 1/4 cup brown sugar
07 - 2 tsp pure vanilla extract
08 - 1 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp salt
→ Streusel Topping
11 - 1/2 cup all-purpose flour
12 - 1/2 cup brown sugar
13 - 1 tsp ground cinnamon
14 - 1/4 tsp salt
15 - 1/2 cup unsalted butter, cold and cubed
16 - 1/2 cup chopped pecans or walnuts (optional)
→ To Serve
17 - Maple syrup, for serving
18 - Powdered sugar, for dusting (optional)
# How to Make It:
01 - Grease a 9x13-inch baking dish and spread the bread cubes evenly within.
02 - In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until thoroughly blended.
03 - Pour the custard evenly over the bread cubes, pressing gently to ensure full coverage. Cover and refrigerate for at least 30 minutes or overnight to enhance flavor.
04 - Set the oven to 350°F (175°C).
05 - Mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until the mixture forms crumbs. Stir in nuts if using.
06 - Evenly sprinkle the streusel topping over the soaked bread mixture.
07 - Bake uncovered for 40 to 45 minutes until the top is golden and the center is set without jiggle.
08 - Allow to cool for 10 minutes before dusting with powdered sugar and serving alongside warm maple syrup.
# Expert Advice:
01 -
- You can prep it the night before and just pop it in the oven in the morning—true make-ahead magic that lets you actually enjoy your guests.
- That crunchy streusel topping against the soft, custardy bread creates a texture contrast that somehow tastes even better than individual French toast slices.
- It feeds a crowd without any last-minute cooking stress, which means you get to actually sit down and eat with everyone else.
02 -
- The overnight soak is not optional if you want perfection—it makes all the difference between good and absolutely extraordinary. The bread fully absorbs the custard and becomes impossibly tender.
- Don't skip the resting time after baking. Those 10 minutes let the center set up properly, and you'll thank yourself when you cut into it and it doesn't fall apart.
03 -
- Use stale bread whenever possible—it has the perfect texture for absorbing the custard without becoming mushy. If your bread is fresh, lay the cubes on a sheet pan and let them sit out for a few hours or toast them lightly.
- For a dairy-free version, swap the milk and cream for your favorite plant-based options and use cold coconut oil or vegan butter for the streusel. I've done this for friends with restrictions, and it's genuinely delicious.