Description
Transform a simple breakfast into a special occasion with this delightful Overnight French Toast Bake, topped with a crunchy cinnamon streusel.
Ingredients
- 8 cups sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes
- 6 large eggs, at room temperature
- 2 cups whole milk or half-and-half
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon (divided)
- ½ cup granulated sugar (split)
- ¼ cup packed light brown sugar
- 6 tablespoons unsalted butter, cold and cut into small pieces
- ¼ teaspoon salt
Instructions
- Cube the Bread: Start by cutting your bread into 1-inch cubes. Let them rest for a few hours or overnight to dry slightly.
- Make the Custard: In a large bowl, whisk together the eggs, milk or half-and-half, vanilla extract, 1 tablespoon of ground cinnamon, ¼ cup granulated sugar, and salt until well combined.
- Combine Bread and Custard: Place the bread cubes in a 9×13-inch baking dish. Pour the custard mixture evenly over the bread, gently pressing down to ensure all pieces are soaked. Cover tightly and refrigerate overnight or for at least 6 hours.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).
- Prepare the Streusel: In a smaller bowl, mix the remaining ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon cinnamon, and cold butter pieces. Use a pastry cutter or your fingers to mix until coarse crumbs form.
- Sprinkle on Topping: Remove the baking dish from the fridge and remove the plastic wrap. Evenly spread the cinnamon streusel over the top.
- Bake: Bake uncovered for 45-50 minutes until the custard is set and the streusel is beautifully golden and crisp.
- Rest Before Serving: Allow it to rest for 5-10 minutes before digging in.
Notes
Serve warm with a drizzle of maple syrup or a dusting of powdered sugar. Pairs well with fresh berries.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American