Description

A stress-free, make-ahead breakfast casserole that stays crispy on top and custardy inside, featuring a buttery brown sugar streusel topping.

Ingredients

Scale

1 pound day-old brioche or challah, cut into 1-inch cubes
2 tablespoons unsalted butter, softened (for greasing dish)
6 large eggs, room temperature
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup all-purpose flour (for streusel)
1/2 cup packed brown sugar (for streusel)
1/4 cup unsalted butter, cold and cubed (for streusel)
1/2 teaspoon ground cinnamon (for streusel)

Instructions

Grease a 9×13 inch baking dish with 2 tablespoons of softened butter.
Tear or cut day-old bread into 1-inch cubes and arrange them in a single layer in the prepared baking dish.
In a large mixing bowl, whisk eggs vigorously until no whites remain.
Add heavy cream, whole milk, granulated sugar, vanilla extract, 1 teaspoon cinnamon, and salt to the eggs. Whisk until smooth and sugar is dissolved.
Pour the custard evenly over the bread cubes. Gently press down on the bread to ensure every piece is coated and soaked.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
While the casserole soaks, make the streusel: In a small bowl, combine flour, brown sugar, and 1/2 teaspoon cinnamon. Add cold cubed butter and rub it in with fingers or two forks until the mixture resembles coarse crumbs.
Preheat oven to 350°F (175°C).
Remove the casserole from the fridge and uncover. Sprinkle the streusel topping evenly over the surface.
Bake for 45-50 minutes, or until the top is golden brown and crispy, and the center is set (not jiggly). Tent with foil if browning too quickly.
Let the casserole rest for 10 minutes before cutting and serving.

Notes

Use day-old bread to prevent sogginess. If using fresh bread, toast cubes at 300°F for 10 minutes to dry them out. Ensure butter for streusel is cold to create crunchy crumbs. Let the casserole rest for 10 minutes after baking to allow the custard to set for clean slicing.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22
Sodium: 280
Fat: 20
Saturated Fat: 11
Carbohydrates: 42
Fiber: 1
Protein: 10

Keywords: french toast casserole, overnight breakfast, brunch recipe, streusel topping, make ahead breakfast, brioche french toast