French Toast Casserole Recipe
Make French Toast Casserole Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard & Flavoring
Bread & Mix-Ins
Topping (Streusel)
Finish & Serving
Method
Prepare Pan & Bread
Preheat and grease
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon unsalted butter, making sure to coat the bottom and sides.
Arrange bread
Place the 1 lb of cubed brioche or challah evenly in the prepared baking dish. If using berries or orange zest, sprinkle 1 cup berries and the orange zest evenly over and between the bread cubes.
Make Custard & Assemble
Whisk custard
In a large mixing bowl, whisk together 8 large eggs until blended. Add 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Whisk until sugar is mostly dissolved and mixture is homogeneous (about 30–60 seconds).
Pour over bread
Pour the custard evenly over the bread cubes in the baking dish, pressing lightly on the bread with the back of a spoon to help it absorb the liquid. Allow to sit for 10–15 minutes so the bread soaks up the custard; if you prepared this the night before, cover and refrigerate for 6–12 hours.
Prepare Streusel Topping
Combine dry topping ingredients
In a small bowl, combine 3 tablespoons all-purpose flour, 3 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons rolled oats (if using).
Cut in butter
Add 2 tablespoons cold unsalted butter pieces and use a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Top casserole
Sprinkle the streusel evenly over the soaked bread and custard, distributing it to cover the surface.
Bake & Finish
Bake
Place the dish in the preheated 350°F (175°C) oven and bake uncovered for 35–45 minutes, or until the custard is set in the center and a knife inserted near the middle comes out mostly clean with only a few moist crumbs. The top should be golden and the streusel lightly crisped.
Rest
Remove from oven and let rest for 10 minutes to firm up before serving. Dust with 2 teaspoons powdered sugar if desired.
Serve
Cut into squares and serve warm with maple syrup to taste. Leftovers can be refrigerated, covered, for up to 3 days and reheated in a 325°F oven until warmed through.