French Toast Casserole with Cinnamon Crumble
This French toast casserole combines custard-soaked sourdough with a buttery cinnamon crumble for a warm, make-ahead-friendly breakfast that serves 12.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 loaf sourdough 14–16 ounces, cut into bite-size pieces
- 8 large eggs
- 2 cups milk
- 1/2 cup half-and-half
- 1/2 cup granulated sugar
- 1/2 cup brown sugar for the custard
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon for the custard
- 1 stick unsalted butter cold
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup brown sugar for the crumble
- 1 teaspoon ground cinnamon for the crumble
Instructions
Instructions
- Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Whisk the eggs, milk, half-and-half, granulated sugar, first brown sugar, vanilla, and first cinnamon measurement in a large bowl.
- Add the bite-size bread pieces to the egg mixture and gently toss until coated and absorbed, taking care not to crumble the bread. Transfer it to the prepared baking dish.
- Make the topping by mixing the cold butter, flour, salt, second brown sugar, and second cinnamon measurement with a fork or your hands until a crumble forms. Scatter it over the casserole.
- Bake for about 50 minutes, until the center is set and the top is lightly browned.