Overnight French Toast Casserole
Ingredients
The casserole
-
3
Tbsp
granulated sugar
-
¾
tsp
ground cinnamon
-
1
pinch
ground nutmeg
-
6
large
eggs
-
1
cup
milk
-
1
cup
half and half
-
1½
tsp
vanilla extract
-
1
(14.5 - 16 oz)
loaf sourdough bread, cut into cubes
-
2
Tbsp
melted butter
-
1
tsp
powdered sugar
-
to taste
real maple syrup or pancake syrup
The crumble topping
-
⅓
cup
all-purpose flour
-
⅓
cup
packed light brown sugar
-
¾
tsp
ground cinnamon
-
⅛
tsp
salt
-
¼
cup
unsalted butter, cold and diced
Instructions
- Butter a 13 by 9-inch baking dish and add bread cubes in an even layer.
- Whisk together sugar, cinnamon, and nutmeg in a mixing bowl, then add eggs and whisk until blended.
- Pour in milk, half and half, and vanilla, whisking until well combined.
- Evenly pour the egg mixture over the bread cubes, ensuring all are coated, then cover and chill overnight.
- The next morning, preheat the oven to 350°F and let the casserole rest at room temperature for about 15 minutes.
- Prepare the crumble by whisking together flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble over the casserole and bake for 38-45 minutes until set.
- Let cool slightly, pour melted butter over the top, dust with powdered sugar, and serve warm with maple syrup.
Nutrition Facts (estimated)
Servings
10
Calories
328
Total fat
13g
Total carbohydrates
41g
Total protein
8g
Sodium
329mg
Cholesterol
127mg
You might also like