Baked French Toast Casserole

Baked French Toast Casserole is a delightful and comforting dish that transforms the traditional French toast into an effortless, crowd-pleasing breakfast or brunch. This recipe holds a special place in my heart, as it brings back memories of lazy Sunday mornings and family gatherings. The aroma of vanilla and cinnamon wafting through the house as it bakes is simply irresistible. The ease of preparing it the night before makes it perfect for holidays and special occasions, allowing you to enjoy time with loved ones instead of being stuck in the kitchen.

INGREDIENTS:

For the French Toast:

1 loaf sourdough bread (or brioche, challah, or French bread)

8 large eggs

2 cups milk

½ cup heavy cream

1 tablespoon vanilla extract

¾ cup sugar

For the Topping:

½ cup all-purpose flour

½ cup packed light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup cold unsalted butter, cut into pieces

DIRECTIONS:

Preparing the French Toast

Prepare the Bread:

Cut the loaf of bread into 1-inch cubes. This can be done with a serrated knife to ensure even pieces without crushing the bread. Sourdough, brioche, challah, or French bread work wonderfully for this recipe, each providing a unique texture and flavor.

Scatter the bread cubes evenly in a greased 9-x-13-inch baking dish. Greasing the dish helps prevent sticking and makes for easy cleanup.

Make the Egg Mixture:

In a medium-sized bowl, combine 8 large eggs, 2 cups of milk, ½ cup of heavy cream, 1 tablespoon of vanilla extract, and ¾ cup of sugar. Whisk the ingredients together until they are fully combined and the sugar is dissolved. This mixture forms the custard that will soak into the bread cubes, giving the casserole its rich and creamy texture.

Combine Bread and Egg Mixture:

Pour the egg mixture evenly over the bread cubes in the baking dish. Ensure that all the bread is soaked in the custard. You can gently press the bread down with a spatula to help it absorb the liquid more thoroughly.

Refrigerate:

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the bread to fully absorb the egg mixture, resulting in a more cohesive and flavorful casserole.

Preparing the Topping

Make the Crumb Topping:

In a medium bowl, mix together ½ cup of all-purpose flour, ½ cup of packed light brown sugar, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt …