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.
Source: Chew Out Loud
Here’s that Texas French Toast Casserole, my other brunch favorite that everyone loves:
Apple Caramel Cinnamon Breakfast Cake, anyone? This is serious goodness in a pan: