French Toast Casserole
This EASY French toast casserole has a super crunchy nutty, cinnamon-sugar top! Bake right away, or make it ahead and refrigerate overnight. Give your family a treat this Saturday morning!
We love making this casserole for Christmas morning but it’s perfect for so many other occasions! We made it for the cheerleader party and they just couldn’t get enough of it. Whatever the occasion or even just an ordinary Saturday morning, your family will love this! It will seriously make your heart sing!
- 4 tablespoons (1/2 stick) butter
- Cooking spray
- 1 (1-pound) loaf unsliced sourdough, or French bread
- 8 large eggs
- 1 1/2 cups each whole milk
- 1 1/2 cup heavy cream
- 3/4 cup packed light brown sugar, divided
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground nutmeg, divided
- 2 ounces chopped nuts (about 1/2 cup), such as pecans or almonds
- 1/4 cup all-purpose flour
- Soften the butter. Place 4 tablespoons butter on the counter to soften slightly.
- Prepare the baking dish. Coat a 9 x 13-inch baking dish with cooking spray; set aside.
- Tear the bread into bite-size pieces. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.
- Make the custard. Whisk 8 large eggs, 1 1/2 cups whole milk and 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined.
- Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
- Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts (about 1/2 cup), 1/4 cup flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon salt together in a bowl.
- Add the butter to the crumble topping. Add the softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
- When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
- Sprinkle crumble topping over casserole and bake. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
- Remove from the oven and cool for 5 minutes before serving.
- We serve ours with buttermilk syrup!
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Melt the butter, sugar, and buttermilk in a medium sauce butter is melted. Next, bring the mixture to a boil and boil for one minute.
- Remove from heat and whisk in the vanilla and baking soda. The mixture will foam! Serve warm