Description
This French Toast Bake Casserole is a delightful make-ahead breakfast dish, combining custardy soaked bread cubes with a cinnamon-spiced buttery crumble topping. Perfect for family breakfasts or brunch gatherings, it delivers a warm, comforting flavor with a rich, creamy interior and a crisp textured topping.
Ingredients
Scale
Main Ingredients
- 1 loaf (approximately 450 g) French bread or Texas Toast, cut into 2 cm cubes
- 8 large eggs
- 480 ml whole milk
- 120 ml heavy cream or half-and-half
- 200 g brown sugar, divided
- 50 g granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 3 teaspoons ground cinnamon, divided
- 1/4 teaspoon (0.5 g) ground nutmeg
- 65 g plain flour
- 1/4 teaspoon (1.5 g) salt
- 113 g unsalted butter, cold, cut into small cubes
Instructions
- Prepare Baking Dish and Oven: Lightly coat a 23 x 33 cm (9 x 13 inch) baking dish with non-stick spray and preheat your oven to 175°C (350°F) to ensure it’s hot and ready for baking.
- Make Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, 50 g granulated sugar, 100 g brown sugar, vanilla extract, 2 teaspoons ground cinnamon, and ground nutmeg thoroughly until well blended. This mixture will soak into the bread for a custardy texture.
- Combine Bread and Custard: Gently fold the 2 cm bread cubes into the egg mixture, turning carefully to evenly coat all pieces. Continue folding until the bread is fully saturated with the custard mixture for a rich flavor.
- Prepare Crumble Topping: In a medium bowl, mix the plain flour, remaining 100 g brown sugar, 1 teaspoon cinnamon, and salt. Add the cold, cubed unsalted butter, then use a fork or pulse the mixture in a food processor until it resembles coarse crumbs, which will create a crispy, buttery topping.
- Assemble the Casserole: Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly. Sprinkle the crumble topping evenly over the surface to ensure a golden, crunchy crust.
- Bake the Casserole: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the topping is crisp and golden and the center is set without excess moisture, ensuring a perfectly cooked custard texture inside.
Notes
- Use day-old or slightly stale French bread for better absorption of the custard mixture.
- Heavy cream can be substituted with half-and-half for a lighter texture.
- Let the casserole cool slightly before serving to help it set fully.
- For added flavor, consider garnishing with fresh fruit or a dusting of powdered sugar.
- This casserole can be prepared the night before; let it soak overnight in the refrigerator for convenience.
