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After a *lot* of testing, this is the version I keep coming back to, the one that feels like a warm hug from your oven.
It’s soft and deeply custardy, but never, ever mushy, topped with a caramelized brown sugar streusel that’s pure magic.
Why This Recipe Feels Like a Win
You know that feeling when you nail a recipe on the first try? This casserole gives you that, every single time.
The secret’s in a few smart tweaks, like maple syrup in the custard, which adds a subtle, unforgettable depth that just works.
Ingredients Needed for the Recipe
Gathering everything first makes the process so smooth, trust me. Here’s what you’ll need, and why each one matters.
- Challah Bread (1 loaf): The star. Its rich, sturdy texture soaks up the custard beautifully without turning to mush.
- Eggs (7 large) & Whole Milk (2 cups): The foundation of our rich, velvety custard that sets up perfectly.
- Heavy Cream (½ cup): A splash for extra luxuriousness and a creamier final bite.
- Maple Syrup (¼ cup): My not-so-secret weapon in the custard. It adds a wonderful, nuanced sweetness.
- Vanilla Extract (1 Tbsp): A generous pour for that warm, aromatic flavor we all love.
- Ground Cinnamon & Salt: Cinnamon for classic spice, salt to balance and heighten all the other flavors.
- Sugars (¼ cup each, white & light brown): For sweetness and a hint of molasses depth in the custard base.
- Butter: You’ll need it both melted for the custard and very cold for the topping.
- For the Streusel Topping: All-purpose flour, more light brown sugar, cinnamon, and that cold salted butter.
The Heart of the Matter: Choosing Your Bread
Let’s talk bread for a second, because it truly makes or breaks the dish. Challah is the absolute champion here.
Its eggy richness and firm yet tender crumb are ideal. Brioche is a fantastic second choice if challah plays hard to get.
A day-old loaf is actually perfect, as it absorbs the custard more eagerly without falling apart.
If your bread is very fresh, just cube it and toast the pieces on a baking sheet at 300°F for about 10 minutes to dry them out slightly.
How to make French Toast Casserole?
Step 1: Prep and Soak the Bread
Generously butter a 9×13 inch baking dish. Cut your challah into sturdy one-inch cubes and scatter them evenly in the dish.
In a large bowl, whisk together the melted butter, maple syrup, vanilla, cinnamon, and salt until well combined.
Step 2: Build the Custard
Whisk in both sugars and all seven eggs until the mixture is smooth and homogenous.
Then, slowly stream in the milk and heavy cream while whisking, creating your luxurious, flavorful custard base.
Step 3: Combine and Rest
Pour the custard evenly over the bread cubes. Use a spatula to gently fold and stir, ensuring every piece gets coated.
Now, walk away. Let it sit for at least 15-20 minutes so the bread can drink up all that good custard.
Step 4: Make the Streusel Topping
While it rests, make the topping. In a food processor, pulse the flour, brown sugar, and cinnamon to combine.
Scatter the very cold, cubed butter over the top and pulse until you have sandy crumbs with a few small pebbles.
Step 5: Assemble and Bake
Evenly sprinkle the streusel over the soaked bread. Place the dish on a foil-lined baking sheet to catch any drips.
Bake at 375°F (190°C) for about 50 minutes, until golden brown, set at the edges, and just slightly jiggly in the very center.
Step 6: Serve and Savor
Let it cool for just a few minutes after baking. This helps the custard finish setting perfectly.
Slice it up and serve warm, maybe with an extra drizzle of syrup or a dollop of whipped cream. Pure bliss.
Make-Ahead Magic: Your Future Self Thanks You
This is where the casserole truly shines, becoming the ultimate no-fuss breakfast. You have two brilliant options.
For an overnight version, after soaking the bread, cover the dish tightly and refrigerate it.
Store the streusel separately in a container in the fridge. In the morning, sprinkle it on cold and bake, adding a few extra minutes.
You can also assemble the entire casserole, topping and all, and freeze it before baking.
Thaw it overnight in the fridge, then bake as directed. Easy mornings, here you come.
Tips
A few little notes from my kitchen to yours can make all the difference. Here’s what I’ve learned.
- When making the streusel in a food processor, pulse in short bursts. You want crumbs, not a buttery paste.
- If you don’t have a processor, use a pastry cutter or even two forks to cut the cold butter into the dry ingredients.
- That foil-lined baking sheet underneath isn’t optional. It’s a lifesaver for catching any bubbling overflow.
- Don’t skip the resting time for the soaked bread. It’s crucial for achieving that custardy, not soggy, texture.
- Let the baked casserole rest for 5-10 minutes before serving. It firms up just enough to slice beautifully.
Serving It Up: The Perfect Plate
This casserole is a star all on its own, but it also loves good company on the plate. It’s wonderfully versatile.
For a classic brunch spread, pair it with crispy bacon or savory breakfast sausage links.
A fresh fruit salad or a handful of berries on the side cuts through the richness beautifully.
And for the ultimate indulgence, a scoop of vanilla ice cream turns it into an incredible dessert. Yes, really.
French Toast Casserole Recipe
Description
After a lot of testing, this is the French toast casserole I keep coming back to. It’s soft, custardy (but never mushy!) and topped with a caramelized brown sugar streusel topping that tastes like it came straight from a bakery. Prep it the night before or bake it right away—this is a guaranteed crowd pleaser!
ingredients
Custard Base
Streusel Topping
Instructions
Prepare the Casserole
-
Preheat and Prepare Dish
Preheat oven to 375°F (190°C) and generously grease a 9×13 casserole dish with butter. -
Layer Bread
Evenly layer Challah pieces into the greased casserole dish. Set aside. -
Make Custard
Combine melted butter, maple syrup, vanilla extract, ground cinnamon, and salt in a large bowl and whisk until well-combined. -
Add Sugars and Eggs
Add sugars and eggs and whisk well. -
Add Dairy
Add milk and heavy cream and whisk until all ingredients are well-combined. -
Soak Bread
Pour mixture evenly over Challah pieces in casserole dish and use a spatula to stir gently so all pieces of bread are able to absorb the custard. Set aside while you prepare your topping.
Make the Topping
-
Combine Dry Ingredients
Combine flour, brown sugar, and ground cinnamon in the canister of a food processor and pulse briefly to combine (if you don’t have a food processor, just stir together in a medium-sized bowl). -
Cut in Butter
Scatter butter pieces evenly over flour mixture and pulse until sandy crumbs form (if no food processor — use a pastry cutter or fork and knife to cut butter into mixture until coarse crumbs form).
Assemble & Bake
-
Rest and Top
Let the casserole sit for 15–20 minutes or longer, until the bread has absorbed most of the custard. Sprinkle casserole evenly with topping.See note if you would like to store the casserole to bake another day. -
Bake
Place the dish on a foil-lined baking sheet and transfer to center rack of preheated oven. Bake for 50 minutes, until browned and mostly set, but center is still slightly jiggly when jostled. -
Serve
Serve warm, topped with additional maple syrup or whipped cream, if desired.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 11gg56%
- Trans Fat 0gg
- Cholesterol 165mgmg56%
- Sodium 320mgmg14%
- Potassium 210mgmg6%
- Total Carbohydrate 48gg16%
- Dietary Fiber 1gg4%
- Sugars 28gg
- Protein 10gg20%
- Calcium 10 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use stale bread: For best results, use day-old Challah. If using fresh bread, dry cubes in a 300°F (150°C) oven for 10 minutes, stirring halfway.
- Make-ahead tip: Assemble casserole (without topping), cover, and refrigerate overnight. Store topping separately and add just before baking.
- Avoid soggy texture: Don’t use soft white sandwich bread—it collapses. Stick to sturdy, rich bread like Challah or brioche.
- Topping texture: Don’t over-process the streusel—it should be sandy with a few small clumps.
Frequently Asked Questions
Can I make this French toast casserole ahead of time?
Yes! Assemble the casserole (without the streusel topping), cover tightly, and refrigerate overnight. Keep the topping in a separate airtight container. Sprinkle the topping on just before baking in the morning.
What kind of bread works best?
Challah is ideal—it’s rich, slightly sweet, and holds up well without getting soggy. Brioche is a great substitute. Avoid soft sandwich bread or very dense artisan loaves.
Can I use a different milk or cream?
Whole milk and heavy cream give the richest custard, but you can substitute with half-and-half or a mix of milk and evaporated milk if needed. Avoid skim milk for best texture.