French Toast Casserole (Overnight French Toast)

This incredible casserole boasts three layers of deliciousness – a caramel base of brown sugar and butter, a custard-like middle featuring creamy bread, cinnamon, and vanilla, and a crumbly streusel topping.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword breakfast casserole, french toast, overnight breakfast recipe

Prep Time 15

Cook Time 35

Chilling Time 12

Total Time 12 50

Servings

Calories 820kcal

Author Robin Miller

Ingredients

1/2 cup butter
1 cup light brown sugar
1 to 1 1/2 loaves French bread or brioche, challah, or sourdough, cut into 2-inch cubes (you’ll need 10-11 cups of cubed bread)
8 large eggs
3/4 cup granulated sugar
2 cups milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter cut into small pieces

Instructions

Melt the 1/2 cup of butter in a small saucepan over medium heat. When the butter is melted, stir in the cup of brown sugar, and cook the sugar is melted and the mixture is smooth.
Pour the mixture into the bottom of a 9x13-inch pan and spread out in an even layer. Top with the bread cubes, creating 2 layers of bread.
In a large bowl, whisk together the eggs, granulated sugar, milk, cream, vanilla, and cinnamon. Pour the mixture over the bread cubes. Press the bread into the egg mixture (the bread won’t be fully submerged). Cover the dish with plastic wrap and refrigerate for 12 to 24 hours.
To make the streusel topping, in a medium bowl, combine the flour, 1/2 cup of brown sugar, and salt. Mix well. Add the butter and cut it in with a pastry cutter (or two knives) until the mixture is crumbly. Transfer the streusel to a zip-top bag or resealable container and refrigerate until ready to bake.
Pull the casserole from the refrigerator 30 minute before baking. Leave the streusel in the fridge until ready to bake.
Preheat the oven to 350 degrees.
Remove the plastic wrap from the casserole and top with the streusel topping.
Bake, uncovered, for 30 to 40 minutes, until the top is golden brown and the egg custard is set. Let stand for 5 minutes before serving.

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