I stole this recipe for Overnight French Toast Bake from monpetitfour.com. These delicious make ahead individual breakfast casseroles are the perfect treat. A loaf of French bread is cubed and placed into ramekins. Then eggs, milk, heavy cream, sugar and vanilla are whisked together and poured over the bread. Next a topping is made with flour, sugar, cinnamon, salt and nutmeg. The topping is placed in a bowl and refrigerated overnight. Before baking the topping is sprinkled on top of the ramekins. Then the mini casseroles are baked until golden. Since these casseroles are make ahead, you don’t have to worry what to make for breakfast.
The ingredients for this recipe are: 1 loaf crusty bread, 8 eggs, 2 cups milk, ½ cup heavy cream, ¾ cup brown sugar or white sugar, 1 tbsp vanilla extract, ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, ¼ tsp salt, ¼ tsp nutmeg and ½ cup cold butter
Cut French bread into 2-inch cubes. Place bread cubes into ramekins sprayed with non-stick cooking spray.
Then in a large bowl, whisk the eggs, milk, heavy cream, sugar and vanilla together until smooth.
Evenly pour batter over bread chunks. Cover with plastic wrap tightly and place in the fridge overnight.
Whisk together flour, brown sugar, cinnamon, salt and nutmeg in a large bowl. Drop in cubed butter crumble with pastry blender to create a crumbled dough.
Add chopped pecans if desired, then refrigerate in an airtight container.
In the morning place a spoonful or two of the cinnamon crumb topping on top of the bread chunks.
Then bake at 350 F for 45 to 50 minutes or until the top is nice and crispy.
Serve warm.
Serve as is or add powdered sugar.
If you liked this recipe for Overnight French Toast Bake then you can also try Cinnamon Roll French Toast Casserole, Overnight Raspberry French Toast, French Toast Muffins, Cinnamiddles or Cinnamon French Toast Sticks.
Overnight French Toast Bake
Ingredients
- 1 loaf crusty bread
- 8 eggs
- 2 cups milk
- ½ cup heavy cream
- ¾ cup brown sugar or white sugar
- 1 tbsp vanilla extract
Crumble Topping
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp nutmeg
- ½ cup cold butter cubed
Instructions
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Cut French bread into 2-inch cubes. Place bread cubes into ramekins sprayed with non-stick cooking spray.
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In a large bowl, whisk the eggs, milk, heavy cream, sugar and vanilla together until smooth. Evenly pour batter over bread chunks. Cover with plastic wrap tightly and place in the fridge overnight.
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Whisk together flour, brown sugar, cinnamon, salt and nutmeg in a large bowl. Drop in cubed butter crumble with pastry blender to create a crumbled dough. Refrigerate in an airtight container.
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In the morning place a spoonful or two of the cinnamon crumb topping on top of the bread chunks, then bake at 350 F for 45 to 50 minutes or until the top is nice and crispy.