Description
This classic baked French toast casserole is a perfect make-ahead breakfast or brunch dish. Cubed sourdough bread is soaked overnight in a rich custard of eggs, milk, cream, and sugars, then topped with a buttery cinnamon streusel and baked until golden and crispy on top while remaining soft inside. Serve warm with butter, syrup, and fresh blueberries for a comforting and crowd-pleasing morning treat.
Ingredients
Scale
French Toast Base
- Butter, for greasing and serving
- 1 loaf crusty sourdough or French bread
- 8 eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons vanilla extract
Topping
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Freshly grated nutmeg (optional)
- 1/2 cup cold butter, cut into pieces
For Serving
- Warm syrup
- 1 cup fresh blueberries
- Butter
Instructions
- Prepare the French Toast Base: Grease a 13-by-9-inch baking pan with butter. Tear or cut the sourdough bread into chunks or cubes and evenly distribute in the pan. In a large bowl, crack the eggs and whisk together with whole milk, heavy cream, granulated sugar, brown sugar, and vanilla extract until well combined. Pour this custard mixture evenly over the bread in the pan. Cover tightly and refrigerate overnight for best results, or bake immediately if preferred.
- Make the Topping: In a separate bowl, combine the flour, brown sugar, cinnamon, salt, and freshly grated nutmeg if using. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs or fine pebbles. Store this topping in a plastic bag in the refrigerator until needed.
- Preheat and Assemble: When ready to bake, preheat your oven to 350°F (175°C). Remove the French toast casserole from the fridge and evenly sprinkle the prepared topping over the surface.
- Bake the Casserole: Bake uncovered for 45 minutes for a soft, custardy texture similar to bread pudding, or bake for up to 1 hour or more for a firmer, crispier crust on top. The casserole should be golden brown and set in the middle.
- Serve: Portion the casserole onto plates and top with butter, a drizzle of warm syrup, and a handful of fresh blueberries. Enjoy immediately while warm.
Notes
- For best flavor and texture, allow the bread to soak overnight in the custard mixture.
- If you prefer a crunchier topping, bake longer until the streusel is deeply golden brown.
- Fresh berries can be substituted or supplemented with other fruits like sliced strawberries or raspberries.
- Use day-old bread if possible as it absorbs the custard better without becoming too mushy.
- To save time, the topping can be made a day in advance and refrigerated.
