French toast casserole recipe

Before baking, buttery challah is covered in spiced custard and crumble. Make this French toast casserole the night before and bake it in the morning!

– 1 (14 to 16 ounce) loaf day-old Challah, brioche, or French bread cubed into 1-inch pieces (appx. 11 to 12 cups) – 8 large egg – ⅔ cup packed light or dark brown sugar (135 grams) – 1 tablespoon pure vanilla extract – 1 ½ teaspoons ground cinnamon – ¼ teaspoon ground nutmeg – ½ cup heavy whipping cream (120 ml) – 2 cups whole milk (480 ml)

Ingredient

Direction

French toast casserole preparation: Coat a 9x13-inch baking pan with nonstick cooking spray. Put the cubed bread in the baking dish and spread it evenly. Set aside.

1

Lightly beat eggs in a large bowl. Mix in brown sugar, vanilla, cinnamon, and nutmeg. After whisking the heavy whipping cream, carefully add the whole milk.

2

Completely cover the bread in the baking dish with the mixture. Press bread to coat if needed. Wrap tightly in plastic and chill 3–4 hours or overnight.

3

Mix flour, brown sugar, ground cinnamon, and salt in a medium basin, then add cold cubed butter for the crumb topping. Use a pastry cutter or fork to crumble butter.

4

Also See: 

German pancakes recipe