Overnight French Toast Casserole

Overnight French Toast Casserole

Ingredients

• For the casserole:
• 1 loaf (about 16 oz) day-old French bread or brioche, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp kosher salt
• For the streusel topping:
• ½ cup (1 stick) cold unsalted butter, cut into small pieces
• ¾ cup all-purpose flour
• ¾ cup packed light brown sugar
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• For serving:
• Maple syrup, powdered sugar, fresh berries (optional)

Directions

1. Grease a 9×13-inch baking dish with butter or cooking spray. Spread the bread cubes in an even layer in the dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
3. Pour the egg mixture evenly over the bread cubes. Press down lightly with a spatula so all the bread gets soaked. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight — this is the key step, don't rush it!
4. When you're ready to bake, preheat your oven to 350°F.
5. Make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use your fingers (or a pastry cutter) to work the butter in until the mixture resembles coarse, pea-sized crumbs. This takes about 2–3 minutes.
6. Remove the casserole from the refrigerator and discard the plastic wrap. Scatter the streusel topping evenly over the surface.
7. Bake uncovered for 45–55 minutes, until the top is golden brown and the center is set (it should jiggle just slightly — not slosh). If the top starts browning too fast, tent it loosely with foil after 35 minutes.
8. Let the casserole rest for 10 minutes before cutting. Dust with powdered sugar and serve with warm maple syrup and fresh berries if you like.