Overnight French Toast Casserole is THE BEST brunch dish. Crusty bread gets soaked in an egg custard, and then topped with a delicious crumble. Prep it the night before and then brunch is a breeze the next day!
Course Breakfast
Cuisine American
Keyword french toast casserole, holiday dish, make ahead dish, overnight casserole
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Calories 393kcal
Author Sue Ringsdorf
Ingredients
For the casserole:
7-8cupscrusty French bread or sourdough bread- cut into cubes
5largeeggs
1cuphalf and half
1/2cup1% milk
1Tablespoonvanilla
1/3cupbrown sugar
1teaspooncinnamon
1/2teaspoonnutmeg
For the topping:
1/4cupall-purpose flour
1/4cupbrown sugar
1teaspooncinnamon
1/4teaspoonsalt
1/4cupunsalted butter- cubed
powdered sugar dusting
warm syrup - to serve
Instructions
For the casserole:
Grease an 8x8 casserole dish.
Cut or tear the crusty bread into cubes, and place in casserole dish.
In a large mixing bowl, whip the eggs, half and half, milk, vanilla, brown sugar, cinnamon, and nutmeg. Pour evenly over the bread.
Cover the casserole dish tightly with Saran Wrap. Refrigerate overnight.
For the topping:
In medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cubed butter and use a pastry cutter (or fingers) to combine, until mixture is crumbled.
Store in a resealable plastic bag in refrigerator overnight.
In the morning, pour topping mixture evenly over the casserole.
Bake casserole on 350 degrees for approximately 35 minutes.
Serve with a dusting of powdered sugar and some warm pancake syrup.
Notes
If serving a large group, double this recipe by changing the serving size (directly in the recipe) from 6 to 12. This will automatically change the quantities. Use a large 9x13 casserole dish instead, and you may need to bake for a bit longer.
I use my Chewy French Bread recipe for this, but you could use any crusty bread you find at the store.