A fail-proof recipe, this make-ahead french toast casserole is fluffy, sweet, and topped with a scrumptious cinnamon streusel topping. Prepare it the night before for a showstopping breakfast or brunch!
Combine all streusel ingredients in a bowl, mixing well until they resemble wet sand-like chunks. Cover and keep in the fridge until ready to use.
Grease a 9x13 baking dish with butter. Place 12 cups of bread cupes in the dish.
In a large bowl, whisk the eggs, milk, sugar, salt, and vanilla until smooth. Pour the mixture evenly over the bread cubes, tossing to ensure they are well coated. If there seems to be too much liquid, add another cup of bread cubes until it is mostly absorbed. (There will be a thin layer of excess liquid at the bottom.)
Cover the dish, and place it in the fridge to chill overnight, if making ahead of time. Gently toss the soaked bread cubes again before baking.
Preheat the oven to 350F. Sprinkle the chilled streusel topping over the top of the casserole. Bake for 45-60 minutes or until the top is golden brown and bubbly. If it starts looking too browned at the 45-minute mark, loosely tent the baking dish with foil, and continue baking.
Allow to cool for 10-15 minutes, and serve warm topped with maple syrup, if desired.
Notes
Streusel topping can be made several days in advance.
We often use whole wheat bread in this recipe, with great results.
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