Description
Overnight Cinnamon Baked French Toast Casserole: easy to make and so incredibly good! Perfect for a holiday make-ahead breakfast or brunch.
Ingredients
Scale
CASSEROLE
- 1 pound loaf of Sourdough or French Bread
- 8 large eggs
- 2 cups (480ml) milk (whole or 2%)
- 1/2 cup (120ml) heavy whipping cream
- 1/2 cup (104g) granulated sugar
- 1/4 cup (36g) packed light brown sugar
- 2 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
TOPPING
- 3/4 cup (98g) all-purpose flour
- 3/4 cup (169g) packed light brown sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (112g) butter, cut into pieces
Instructions
- Grease a 9 x 13 casserole dish and set aside.
- Cut bread into 1-inch chunks and spread them evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the eggs, milk, cream, both sugars, vanilla, and cinnamon. Pour the mixture evenly over the bread, coating all the pieces.
- Cover the casserole and store it in the fridge for several hours or overnight.
- To make the streusel topping (this can be made ahead and refrigerated), combine the flour, brown sugar, cinnamon, and salt. Add butter and cut into the dry mixture until it all comes together to form a crumble. You can store this mixture in the fridge overnight if you’d like.
- When you’re ready to bake the casserole, preheat the oven to 350ºF.
- Crumble the streusel topping evenly over the top of the casserole, covering as much of it as you can.
- Bake for 45 minutes to an hour. Bake for less time for a softer, more moist texture. Bake longer for a firmer, less moist texture.
- When the casserole is ready, serve it warm with syrup and other toppings such as powdered sugar or fresh fruit.
Notes
- Recipe modified from Pioneer Woman
Nutrition
- Serving Size: 1 Slice
- Calories: 351
- Sugar: 27.3 g
- Sodium: 164.8 mg
- Fat: 19.1 g
- Carbohydrates: 36.1 g
- Protein: 7.9 g
- Cholesterol: 191.5 mg
