This Baked French Toast Casserole is prepared the night before and it’s the perfect breakfast to feed a crowd! It’s easy to make with basic ingredients and your family will love waking up to this delicious breakfast!

I don’t know about you, but I’m not a huge fan of breakfast. I eat the bare minimum to get by so I can still enjoy my morning coffee. But brunch??! Give me all the brunch food! French toast, waffles, pancakes and fruit compote with fresh whipped cream, eggs benedict, bagel sandwiches… the possibilities are endless. One of my favorite things is serving brunch when there’s family or friends in town. There’s absolutely nothing better than gathering around our dining room table with good food and even better company! 🙂 

This French Toast Casserole is great because you make it the night before and let it soak up all the creamy, eggy goodness overnight in the fridge. In the morning you just have to cover it with the crumbled topping and bake to golden perfection for a fresh and mouthwatering breakfast! 

I usually have the French Toast Casserole with whipping cream, syrup, and a sprinkle of powdered sugar. I serve it with a side of fruit, crispy bacon, and scrambled eggs for a delicious breakfast or brunch. This recipe is most definitely a keeper!

Yield: 8-10 servings

INGREDIENTS 

• 1 loaf of french bread
• 7 large eggs
• 1 1/2 cup milk
• 1/2 cup heavy whipping cream
• 2/3 cup granulated sugar
• 1 1/2 tablespoons vanilla extract

Streusel Topping

• 1/2 cup flour
• 1/2 cup brown sugar 
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon salt 
• 1/8 teaspoon nutmeg 
• 1/2 cup cold butter, cut into cubes

INSTRUCTIONS

1. In a mixing bowl, mix the eggs, milk, cream, sugar, and vanilla together. Set aside.
2. Grease a 9×13 baking dish generously with butter all over the bottom and up the sides. Cut french bread into cubes and then evenly spread them in the pan.
3. Pour egg mixture over the bread. Cover tightly and store in the fridge for 5 hours or overnight.
4. In a separate mixing bowl, mix flour, brown sugar, cinnamon, salt and nutmeg. Add butter pieces and cut them into the dry mixture until the mixture resembles pea sized pieces. Store in a small container in the fridge.
5. In the morning, take the casserole out of the fridge and preheat the oven to 350 degrees Sprinkle with the streusel and bake for 50-55 minutes or until golden on top. Let cool for 5-10 minutes before slicing. Serve with powdered sugar, cream and maple syrup.