Description
Prepare this make-ahead French toast casserole the night before for an easy, crowd-pleasing brunch bake featuring a creamy center and a crunchy cinnamon streusel topping.
Ingredients
Scale
- 1 loaf (1 pound) thick-cut bread like brioche or challah, cut into 1-inch cubes
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup packed light brown sugar (for custard)
- 1 tablespoon ground cinnamon (for custard)
- 1 teaspoon vanilla extract (for custard)
- 1/4 teaspoon salt
- 1 cup all-purpose flour (for streusel)
- 1/2 cup packed light brown sugar (for streusel)
- 1/2 cup granulated sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Grease a 9×13 inch baking dish. Arrange half of the bread cubes in an even layer in the bottom of the dish.
- In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture evenly over the first layer of bread cubes.
- Top with the remaining bread cubes.
- In a large bowl, whisk together the eggs, milk, heavy cream, 1/2 cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon vanilla extract, and salt until well combined. Pour this custard mixture evenly over the bread cubes, pressing down gently so the bread absorbs the liquid.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- About 30 minutes before baking, prepare the streusel. In a separate bowl, whisk together the flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the casserole. Sprinkle the streusel topping evenly over the top.
- Bake for 45 to 55 minutes, or until the casserole is puffed, golden brown, and the center is set. If the topping browns too quickly, loosely cover it with foil for the last 15 minutes.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Use day-old bread for the best texture; it absorbs the custard better without becoming mushy.
- If you are short on time, you can skip the overnight refrigeration, but let the assembled casserole sit at room temperature for 30 minutes before baking.
- Serve with maple syrup or powdered sugar dusted on top.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 350
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 2
- Protein: 12
- Cholesterol: 150