Easy French Toast Bake

a slice of french toast casserole on a small plate with maple syrup and fresh berries

5 from 1 rating

This is the ultimate, upgraded French toast casserole recipe that you must try! It takes just 15 minutes to prep, chills overnight and then bakes to perfection while you're doing other things.

Prep Time15

Cook Time50

Course: Breakfast

Cuisine: French

Keyword: french toast casserole

Servings:

Author: Beth

Equipment

Ingredients

French Toast

1 loaf sourdough bread french bread, challah or brioche, about 12-14 oz
8 large eggs
2 cups (473ml) whole milk
½ cup (118ml) heavy whipping cream
⅔ cup (142g) packed brown sugar
2 tsp ground cinnamon
½ tsp salt
2 Tbsp vanilla extract

Crumb Topping

1 ½ cups (180g) all purpose flour
⅔ cup (142g) packed brown sugar
1½ tsp cinnamon
¼ tsp salt
½ cup (113g) unsalted butter melted, 1 stick

Instructions

Spray the bottom and sides of a 9×13 inch baking dish with non-stick cooking spray.
Cut or rip the bread into 1-inch chunks and put them in the prepared dish.
1 loaf sourdough bread
In a large mixing bowl, whisk the eggs, whole milk, heavy cream, brown sugar, cinnamon, salt and vanilla extract. Pour this mixture evenly over the bread cubes. Gently toss the bread with tongs to ensure all pieces are coated. Cover the dish and refrigerate overnight. Prep the crumb topping
8 large eggs, 2 cups (473ml) whole milk, 1/2 cup (118ml) heavy whipping cream, ⅔ cup (142g) packed brown sugar, 2 tsp ground cinnamon, ½ tsp salt, 2 Tbsp vanilla extract
In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together.
1 ½ cups (180g) all purpose flour, ⅔ cup (142g) packed brown sugar, 1½ tsp cinnamon, ¼ tsp salt, ½ cup (113g) unsalted butter
Set the crumb aside until ready to use. The streusel topping can be made in advance and stored in a ziploc bag in the fridge for 3 days.
When you’re ready to bake the casserole, preheat the oven to 350ºF and allow the crumb topping to come to room temperature before breaking apart and adding to the casserole.
Remove the casserole from the fridge and evenly sprinkle the crumb over the top. Bake for 45-50 minutes or until the top is golden and the casserole is set.
Allow the French toast to cool for at least 10 minutes before serving. Top with maple syrup, powdered sugar, berries, whipped cream, or any desired toppings.

Video

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