Baked French Toast Casserole
- 1 loaf french bread (a large sub sandwich style loaf, not a baguette)
- 6 eggs
- 1 1/2 cups milk
- 2 tablespoons butter, melted
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1/4 cup brown sugar
- pinch of nutmeg, optional
- 2 tablespoons butter, softened
- 1/8 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- The night before, slice the loaf of French bread into 3/4" thick pieces.
- When ready to bake: Preheat oven to 350° F. In a large mixing bowl, combine eggs, milk, melted buter, cinnamon, salt, vanilla, and brown sugar. Whisk until well combined.
- Arrange the slices of bread, crust side up, in a large baking dish (roughly 8x10) so that they are loosely packed. I arranged mine in a herringbone pattern, but you could layer the slices in two rows, or any other arrangement you like.
- Slowly drizzle about 1/3 of the egg mixture over the top of the French toast. Use your hands to pull apart the pieces of bread so that the egg mixture fills in between slices. You want all of the bread to soak up the eggs.
- Repeat until all of the egg mixture is poured over the bread.
- Tip: Use your hands to firmly press down the bread. Like a sponge, it will rise back up, soaking up the egg mixture as it does.
- Double check to make sure all of the bread is smothered in egg mixture.
- Now make the streusel, in a small mixing bowl combine the softened butter, brown sugar, all-purpose flour, and cinnamon. Use the back of a fork to mash the topping into a crumble.
- Sprinkle the topping evenly over the French toast.
- Bake for 30 minutes at 350° F.
- Once baked, top with syrup, powdered sugar, whipped cream, or any other desired toppings. Topping ideas: Vanilla Yogurt & Granola, Lemon or Orange Curd, Strawberry Preserves, Sliced Fresh Fruit, Chopped Nuts, Powdered Sugar