Rise and shine to this delectable Streusel French Toast Casserole. It’s the perfect way to start a lazy weekend morning!
It’s crucial for me to have a wholesome breakfast on busy workdays. On some mornings, I have a green smoothie or steel-cut oats with berries, and on other days, I wake up to a cold-pressed juice or a homemade protein bar. I’ve never understood how people can function until lunch without food, and for me, breakfast really is the most important meal of the day.
Come the weekend, when I have the luxury of a slow start and a pot of coffee before even having to think of what to wear, breakfast is more of an indulgence. It really becomes something to look forward to—a simple pleasure that sets the tone for a lazy, carefree day ahead. I love savory breakfasts with softly scrambled eggs, hash browns, and a few roasted tomatoes, but sweet casseroles are also a regular part of my weekend breakfast splurges.
Take this delectable French toast casserole infused with the warmth of cinnamon and nutmeg, for example. As it bakes and the house fills with the sweetest aromas, I’ll read the paper and pour myself another cup while waiting in delicious anticipation. It doesn’t get cozier than this!
Though I love making this French toast casserole with tender cubes of challah or brioche, you can also use a loaf of sourdough or even a baguette. The crisp streusel topping makes every bite totally irresistible. And if you want to make your weekend mornings even more relaxed, you can prep the dish ahead by following steps one through five, covering the casserole with foil, and placing it in the fridge until the next morning. You can also make the streusel the night before, but I would store it separately until you’re ready to bake the dish.
Make your casserole even more irresistible
Looking for tasty ways to tweak this delicious recipe? Here are a few ideas to get you started:
Chocolate and pistachio: Add in a handful each of dark chocolate chips and chopped pistachios. For extra chocolaty goodness, serve with a drizzle of melted chocolate.
Strawberry shortcake: Leave out the cinnamon and nutmeg, toss in some freeze-dried strawberries, top the streusel with slivered almonds, and serve with a dollop of thick cream.
Apple-raisin: Stir in peeled and chopped Granny Smith apples (or any other firm, tart variety) and a handful of raisins.
Tropical twist: Replace the cinnamon with ginger and add dried pineapple and a handful of grated coconut. For even more coconut flavor, replace the half-and-half with coconut milk.
Cranberry-pecan: Stir in some dried cranberries and chopped pecans. Serve with maple syrup.
How do I store leftovers?
Once cooled, wrap the casserole tightly with plastic wrap or transfer it to an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat the casserole in a 350°F oven for approximately 15 minutes.
Serving suggestions
If serving this casserole as part of a weekend brunch, you might want to add a few savory sides to balance things out. Our Muffin Tin Eggs are the perfect choice for serving a crowd, but you can also consider making a Frittata with whatever vegetables you have on hand. These Skillet Breakfast Potatoes go well with either option.
Streusel French Toast Casserole
Ingredients
For The Casserole:
- 1 loaf of slightly stale bread (about 1 pound) challah, brioche, French, or sourdough
- 8 eggs
- 2 1/2 cups half-and-half
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
For The Streusel Topping:
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup butter melted
To Serve:
- Powdered sugar or maple syrup if desired
Instructions
To Make The Casserole:
- Spray a 9×13-inch baking dish with cooking spray. Cut the bread into 1-inch pieces and place them in the dish.
- In a large pitcher, whisk the eggs, half-and-half, both sugars, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Carefully pour the mixture over the bread cubes and allow it to soak for at least 1 hour, or overnight in the fridge.
To Make The Streusel Topping And Bake:
- Preheat the oven to 350°F and, in the meantime, make the streusel topping by combining the flour, brown sugar, cinnamon, nutmeg, salt, and vanilla extract in a bowl.
- Pour in the melted butter and combine with a fork until you get large clumps.
- Top the French toast evenly with the streusel and bake for 45 to 50 minutes until golden brown and set.
To Serve:
- Let the casserole sit for 10 minutes before serving. Top with a dusting of powdered sugar or a drizzle of maple syrup, if desired.
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