Description
A make-ahead, crowd-pleasing baked French toast casserole with a buttery streusel topping, perfect for brunch.
Ingredients
- 1 loaf brioche or French bread, cut into 1–2 inch cubes (day-old preferred)
- 8 large eggs
- 1 1/2 cups milk (whole or 2%)
- 2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar
- 1/2 tbsp orange juice (optional)
- 4 tbsp unsalted butter, melted (for topping)
- 2 tbsp light brown sugar (topping)
- 1 tbsp granulated sugar (topping)
- 1 tsp ground cinnamon (topping)
- 1/8 tsp salt (topping)
- Maple syrup and powdered sugar, for serving
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- Cut or tear the loaf into 1–2 inch cubes and place them in a large mixing bowl.
- Whisk together eggs, milk, sugar, cinnamon, vanilla extract, and orange juice in a separate bowl until smooth.
- Pour the custard over the bread cubes and toss until most pieces are coated. Transfer to the baking dish and flatten slightly.
- Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight.
- Combine the topping ingredients in a small bowl until evenly mixed.
- Spoon the topping over the chilled bread before baking.
- Bake for 35–45 minutes, until golden brown and set.
- Let rest for 10 minutes, then dust with powdered sugar and serve with maple syrup.
Notes
Letting the casserole chill overnight enhances flavor. Use day-old bread for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American