Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overnight french toast casserole - featured image

Overnight French Toast Casserole with Cinnamon Streusel

  • Author: Natalia
  • Total Time: 1 hour 5 minutes
  • Yield: 12-16 servings 1x

Description

A make-ahead breakfast casserole that soaks overnight for a custardy texture and is topped with a crunchy cinnamon streusel. Perfect for meal prep, it allows for zero morning effort and can be frozen for later.

Ingredients

Scale
  • 1 large loaf French bread or challah (16–20 oz / 450-570g), cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup light brown sugar, packed (for streusel)
  • 1/4 cup cold unsalted butter, cubed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup chopped walnuts or pecans, optional (for streusel)

Instructions

  1. Cut the bread into 1-inch cubes and spread them in a single layer on a baking sheet. Let them air-dry for 1-2 hours or bake at 300°F for 10 minutes to dry out slightly.
  2. In a large bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt until smooth.
  3. Place the dried bread cubes into a 9×13 inch baking dish. Pour the custard mixture evenly over the bread, pressing down gently to ensure all pieces are submerged.
  4. In a small bowl, mix flour, brown sugar, 1 teaspoon cinnamon, and nuts (if using). Add cold cubed butter and work it in with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  5. Sprinkle the streusel topping evenly over the soaked bread.
  6. Cover the dish tightly with cling wrap or foil and refrigerate for at least 8 hours or overnight.
  7. Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for 15-20 minutes.
  8. Bake for 45-50 minutes until the top is golden brown and the center is set. If browning too quickly, cover loosely with foil for the last 10 minutes.
  9. Let cool for 10 minutes before cutting into 12-16 squares and serving warm.

Notes

Use day-old or dried bread to prevent sogginess. Ensure butter is cold for the streusel to create a crunchy texture. The casserole can be frozen unbaked or as individual portions after baking. Reheat frozen portions in the microwave for 2-3 minutes or bake at 350°F for 15 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 380
  • Sugar: 24
  • Sodium: 320
  • Fat: 18
  • Saturated Fat: 9
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 10

Keywords: overnight french toast, french toast casserole, meal prep breakfast, cinnamon streusel, make ahead breakfast, freezer friendly breakfast

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fooduvo.com/overnight-french-toast-casserole-make-once-eat-all-week/