French Toast Casserole Recipe
Easy overnight French Toast Casserole topped with cinnamon streusel and baked to perfection. Serve with syrup and powdered sugar for the ultimate breakfast!
Servings:12 servings
Ingredients
- 12 slices thick-cut white bread, often called "Texas toast"
- 2 cups fat free Half and Half, or whole milk
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- syrup and powdered sugar for serving
Cinnamon Streusel
- 8 tablespoons butter, chilled and diced into small cubes
- ⅔ cup flour
- ⅔ cup packed brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
- Lightly grease a 9x13 inch baking pan/casserole dish.
- Cut bread slices into 1-inch cubes. Fill prepared pan with the bread cubes.
- In a large liquid measuring cup or bowl whisk together milk, eggs, vanilla, and sugar.
- Slowly pour egg mixture over the bread cubes, making sure to get them all covered as much as possible so you don't have any dry bread showing. Cover pan tightly with plastic wrap and set aside.
- In a medium bowl whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Use a fork or pastry cutter to cut butter into flour mixture. Once mixture resembles coarse crumbs, smoosh it with your fingers to work the butter into the mixture a little more.
- Cover bowl tightly with plastic wrap and refrigerate along with the casserole for at least 4 hours, or overnight. (See note)
- Preheat oven to 350. Remove plastic wrap from the casserole dish and cover with foil.
- Bake for 30 minutes, covered, then remove foil, sprinkle streusel mixture over the top, and bake for another 20-25 minutes until bread is cooked through to your liking (I like it baked through a little more and more "dry" throughout so I bake mine for 25-30 minutes).
- Drizzle with syrup, cut into squares, and serve!
Notes
For the bread... I always use "Texas toast" for this casserole, it is a thick-sliced, soft white bread and it can be found with the regular loaves of bread in the bread aisle. You can also use a loaf of sourdough bread!
For the streusel... You can make this ahead, as written in the recipe, or just before baking the casserole. It does not necessarily need to be refrigerated before using, but if you are making it the night before I recommend leaving it in the fridge to keep the butter cold until you're ready to use it.
Nutrition
Calories: 318 kcal, Carbohydrates: 55 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 127 mg, Sodium: 348 mg, Potassium: 266 mg, Fiber: 1 g, Sugar: 28 g, Vitamin A: 228 IU, Vitamin C: 1 mg, Calcium: 209 mg, Iron: 3 mg