French Toast Casserole with Streusel Topping
This French Toast Casserole with Streusel Topping soaks overnight in a sweet vanilla custard, then bakes up golden under a crunchy layer of brown sugar, pecans, and cinnamon. Big flavors to start the day.
Servings: 16
Ingredients
For the Streusel:
- 2 cups light brown sugar, packed
- 1 cup pecans, chopped
- ½ cup salted butter, sliced
- 4 teaspoons ground cinnamon
For the French Toast Casserole:
- 12-13 cups hearty bread, cubed, preferably a day or two old
- 8 large eggs
- 3 cups whole milk
- ½ cup granulated sugar
- ½ teaspoon salt
- 4 teaspoons pure vanilla extract
- Pure maple syrup, optional, for serving
Instructions
- 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 cubes in the dish.
- In a large bowl, whisk the eggs, milk, granulated 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 chill in the fridge for at least 1 hour, or up to overnight. Gently toss the soaked bread cubes again before baking.
- Preheat the oven to 350°F. Sprinkle the chilled streusel topping over the top of the casserole. Bake for 45 to 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.
- Let cool for 10 to 15 minutes, and serve warm topped with maple syrup, if desired.
Notes
- Substitutions: Dairy-free milk, dairy-free butter, and gluten-free bread all work, with a bit of ratio adjustment. We often use whole wheat bread with great results.
- Prep Ahead: The streusel keeps up to 3 days in the fridge. Assemble the casserole the night before and sprinkle on the streusel right before baking.
- Storage: Keep leftovers covered in the fridge for 3 to 4 days. Reheat at 350°F for 15 to 20 minutes.
- Serve it with our cheesy ham and hash brown casserole for a sweet and savory brunch.
- This recipe is part of our Breakfast Casserole Recipes collection.
Nutrition (per serving)
Calories: 537kcal | Carbohydrates: 113g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 402mg | Potassium: 610mg | Fiber: 12g | Sugar: 43g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 392mg | Iron: 5mg