Description

This Overnight French Toast Casserole with Cinnamon Streusel is perfect for breakfast or brunch. With its delightful blend of sourdough bread, rich eggs, and creamy milk, topped with a delicious streusel, it’s an easy and satisfying meal.

Ingredients

Scale

1 pound loaf of sourdough or french bread
8 large eggs
2 cups (480ml) milk (whole or 2%)
½ cup (120ml) heavy whipping cream
½ cup (104g) granulated sugar
¼ cup (36g) packed light brown sugar
2 tablespoons vanilla extract
1 ½ teaspoons ground cinnamon
¾ cup (98g) all-purpose flour
¾ cup (169g) packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon salt
½ cup (112g) butter (cut into pieces)

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Instructions

Preheat the oven to 350ºF.
Grease a 9 x 13 casserole dish and set aside.
Cut the bread into 1-inch chunks and spread them evenly in the bottom of the casserole dish.
In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, and cinnamon. Pour the mixture over the bread evenly, ensuring all pieces are coated.
Cover the casserole and refrigerate it for several hours or overnight.
For the streusel topping, combine flour, brown sugar, cinnamon, and salt in a bowl. Add butter and cut it into the dry mixture until it forms a crumble. Store in the fridge until ready to use.
Crumble the streusel topping evenly over the casserole before baking, covering as much of it as possible.
Bake for 45 minutes to an hour. Adjust baking time based on desired texture: shorter for moist, longer for firmer.
Serve warm with syrup and toppings like powdered sugar or fresh fruit.

Notes

Make the streusel topping the night before to save time in the morning.
This casserole is great for feeding a crowd at brunch or during holidays.
Store leftovers covered in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 8g
Cholesterol: 180mg