Easy French Toast Casserole Recipe
This Easy French Toast Casserole is a crowd-pleaser! Custard-soaked French bread with a buttery crumble topping makes breakfast indulgent and simple.
Equipment
- Baking dish (9x13 inches)
- Mixing Bowls
- Whisk
- Knife
- Measuring cups and spoons
Ingredients
- 1 loaf French bread about 15 oz., cut into 1-inch cubes
- 8 large eggs
- 2 cups milk 2% or whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup butter cold and cut into small cubes
- 2/3 cup brown sugar
- 1 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Cut French bread into 1-inch cubes and place evenly in a large baking dish.
- In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, maple syrup, and 2 teaspoons vanilla extract until well combined.
- Pour the custard mixture over the bread cubes, pressing gently to soak all pieces.
- Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- In a separate bowl, combine cold butter, brown sugar, all-purpose flour, 2 teaspoons vanilla extract, and salt. Mix with fingers or pastry cutter until crumbly.
- Preheat the oven to 350°F (175°C).
- Remove casserole from fridge, sprinkle crumb topping evenly over bread mixture, and bake for 45-50 minutes until golden brown and set.
- Let casserole sit a few minutes after baking. Serve warm, optionally drizzled with maple syrup or topped with fresh fruit or whipped cream.
Notes
- This casserole can be made with different bread types, but French bread gives the best texture and flavor.
- Add mix-ins like chocolate chips, nuts, or dried fruit for variety.
- Reduce sugar for a less sweet dish or add cinnamon/nutmeg for extra spice.
- Assemble the night before to save time in the morning and enhance flavor absorption.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat before serving.