This week has been feeling so crazy and jumbled around here. From severe winter weather to school closings to fighting off a cold, I’ve felt somewhat scattered.
Thankfully, the weekend is here! And with the weekend comes our weekly family brunch in our kitchen, which the kids look forward to every weekend. After all, it’s a break from the usual milk and cereal act.
This Baked French Toast Casserole with Streusel is another serious winner. I’ve been making this one for years, and get requests for this recipe often.
I particularly love this recipe because (a) you can use any sliced bread you have in the pantry, including wheat bread; (b) the brown-sugar-pecan streusel is ridiculously scrumptious…
I could eat just the crispy, crunchy, crumble topping all by itself. And I do, every time. That’s why I wrote the recipe to be teeming with plenty of luscious topping. People inhale that thick layer of sweet crunchiness on top.
Plus, the baker of this baked french toast might find it hard to refrain from eating the topping to the point that there’s hardly enough left for the casserole.
This Baked French Toast Casserole is cinnamony, slightly sweet, and tender underneath all that crunchy streusel.
Prepare it the night before, and smell the magic happen the morning of.
Maple syrup drizzled on top just before serving is the icing on the cake.
- For the Streusel:
- 2 cups packed light brown sugar
- 1 cup chopped pecans
- ½ cups salted butter, sliced (1 stick)
- 4 tsp ground cinnamon
- For the Casserole:
- 12 to 13 cups cubed, hearty bread (I use hearty wheat)
- 8 large eggs
- 3 cups whole milk
- ½ cup white sugar
- ½ tsp salt
- 4 tsp good vanilla extract
- Pure maple syrup for serving
- Make the Streusel: Combine all streusel ingredients in a bowl, mixing well until resembles chunky, damp sand. Cover and keep in fridge to chill.
- Grease a 9x13 baking dish with butter on bottom and up sides. Place 12 cups of bread cubes in dish. In a large bowl, combine eggs, milk, sugar, salt, and vanilla, whisking to thoroughly incorporate. Pour egg mixture evenly and slowly over the bread cubes. Gently toss to ensure even coating of all bread cubes. If there seems to be too much excess liquid, add another cup of bread cubes until liquid seems mostly soaked up (there will be a thin layer of excess liquid at the bottom, which is ok.)
- Cover and place in fridge to chill overnight, if making ahead of time (gently toss soaked bread cubes again before baking.)
- Preheat oven to 350F. Sprinkle chilled streusel evenly over the top of casserole.
- Bake for 45-60 minutes, or until topping is nicely browned and bubbly. If it starts looking too browned at the 45 minute mark, loosely tent with foil and continue baking as needed.
- Allow to cool about 10-15 minutes, and serve warm with maple syrup.
Source: Chew Out Loud
Here’s that Texas French Toast Casserole, my other brunch favorite that everyone loves: