Breakfast casseroles are a must-have during the holidays. We enjoyed this French toast casserole at my in-laws this Christmas and it turned out delicious! It was really easy to make – we were able to make this the night before and throw it in the oven in the morning. This was my first time making this but it won’t be my last!
French Toast Casserole
1 loaf crusty sourdough or French bread, cut/torn into 1″ to 2″ cubes
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cup brown sugar
2 tbsp vanilla extract
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon (plus more to sprinkle on top)
1/4 tsp salt
1 pinch nutmeg
1 stick cold butter, cut into 1/2″ cubes
1.) Grease a 9″x13″ casserole dish with butter. Add cubed bread evenly to dish.
2.) In a medium bowl, mix eggs, milk, whipping cream, brown sugar and vanilla. Pour evenly over the bread. Cover tightly and refrigerate overnight.
3.) In a separate bowl, mix flour, brown sugar, cinnamon, salt and nutmeg. Add butter pieces and cut them into the dry mixture using a pastry cutter until the mixture has the texture of small pebbles. Store in a ziploc bag in the fridge.
4.) When it’s time to bake the casserole, preheat oven to 350 degrees. Sprinkle topping over the bread and then sprinkle some additional cinnamon on top. Bake for 45 minutes.
Adapted from Suburban Epicurean’s French Toast Casserole