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.
Course
Breakfast
Prep Time25minutes
Cook Time50minutes
Refrigeration Time8hours
Servings8people
Ingredients
1loaf crusty bread
8eggs
2cupsmilk
½cupheavy cream
¾cupbrown sugar or white sugar
1tbspvanilla extract
Crumble Topping
½cupflour
½cupbrown sugar
1tspcinnamon
¼tspsalt
¼tspnutmeg
½cupcold buttercubed
Instructions
Cut French bread into 2-inch cubes. Place bread cubes into ramekins sprayed with non-stick cooking spray.
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. 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.