French toast casserole
A breakfast so decadent and easy to make, we guarantee people will be asking for this sweet treat recipe.
YIELDS
5
TO
6
Ingredients
French Toast
- Butter, for greasing
- 1 loaf crusty sourdough or French bread
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup whipping (heavy) cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons vanilla extract
Topping
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Freshly grated nutmeg
- 1 stick cold butter, cut into pieces, plus more for serving
Bake and Serve
- Warm pancake syrup, for serving
Directions
French toast
- Grease the baking pan with butter. Tear the bread into chunks, cut it into cubes, and evenly distribute it in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight, preferably).
Topping
- Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
Bake and Serve
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the soup from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup. Enjoy!
