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Best Pioneer Woman French Toast Casserole

This make-ahead French Toast Casserole is a crowd-pleaser, featuring thick slices of bread soaked in a rich custard, topped with a buttery, cinnamon streusel, and baked until golden and bubbly. Perfect for an easy and delicious breakfast or brunch!
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Casserole
  • 1 loaf Challah or Brioche bread 13-16 oz, day-old, cut into 1-inch cubes
  • 8 Large eggs
  • 2 cups Whole milk
  • 1/2 cup Granulated sugar
  • 1 tbsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Salt
For the Streusel Topping
  • 1/2 cup All-purpose flour
  • 1/2 cup Packed light brown sugar
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Unsalted butter cold, cut into small cubes
  • 1/2 cup Pecan pieces optional
For Serving
  • Powdered sugar for dusting
  • Maple syrup warm

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Small Mixing Bowl

Method
 

Prepare the Casserole Base
  1. Grease a 9x13 inch baking dish with butter or non-stick spray. Arrange the cubed bread evenly in the prepared dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined and smooth.
  3. Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all the bread is well saturated. Gently press down on the bread with a spatula to help it absorb the custard.
  4. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully soak up the custard. This step is crucial for the best texture.
Prepare the Streusel Topping
  1. In a small mixing bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel topping. Mix well.
  2. Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Stir in the pecan pieces, if using.
Bake the Casserole
  1. Preheat your oven to 375°F (190°C).
  2. Remove the casserole dish from the refrigerator. Sprinkle the streusel topping evenly over the soaked bread.
  3. Bake for 30 minutes, then remove the foil and continue baking for another 20-25 minutes, or until the casserole is golden brown, puffed, and the center is set (a knife inserted in the center comes out clean).
  4. Let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly and makes for easier serving.
Serve
  1. Dust with powdered sugar and serve warm with a drizzle of warm maple syrup, fresh berries, or whipped cream.

Notes

For best results, allow the casserole to soak overnight in the refrigerator. This ensures the bread is thoroughly saturated and yields a wonderfully tender and moist casserole. If you're short on time, a minimum of 4 hours will suffice. You can prepare this casserole up to 2 days in advance.