This easy to make breakfast casserole is great for a weekend or a holiday brunch. Cubed bread is placed in a casserole dish. Eggs, milk, sugar and vanilla are mixed together and poured on top. A crumbly topping is made with flour, brown sugar, cinnamon, nutmeg and butter. The crumbly topping melted into the bread when baked. You get all of the flavor of French Toast in one yummy casserole.
Course
Breakfast, Brunch
Cuisine
French
Prep Time13minutes
Cook Time45minutes
Total Time58minutes
Servings8people
Ingredients
French Toast:
1loaf crusty sourdough or French bread
8whole eggs
2cupswhole milk
½cupwhippingheavy cream
¾cupgranulated sugar
2tbspvanilla extract
Topping:
½cupAP flour
½cupfirmly packed brown sugar
1tspcinnamon
¼tspsalt
1pinchnutmeg
1stick cold buttercut into pieces
Instructions
Grease 9x13 pan with butter (I use non-stick spray). Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, salt and nutmeg. Add butter pieces and cut them into dry mixture until mixture resembles fine pebbles. Store in a zipper plastic bag in the fridge.
Preheat oven to 350 F. Remove casserole pan from fridge and sprinkle crumb mixture on top. Bake for 45 minutes for softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out portions, and drizzle with syrup.
Recipe Notes
You can use skim milk instead of whole milk and heavy cream for a total of 2 ½ cups skim milk. I put the topping on the bread portion before I cover it for overnight, that way in the morning I can just preheat and put the pan in the oven. This was a mistake the first time I made the recipe and it turned out great. You can add some nuts to the topping mixture. I have added ¼ cup finely chopped pecans or walnuts (what ever I had on hand).