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Overnight Cinnamon Swirl French Toast Casserole

This make-ahead French Toast Casserole features cubes of challah bread soaked in a rich vanilla-cinnamon custard, topped with a buttery streusel, and baked to golden perfection for an easy, crowd-pleasing breakfast or brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Casserole
  • 1 loaf Challah or Brioche Bread approx. 1.5 lbs, day-old, cut into 1-inch cubes
  • 8 Large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/2 cup Granulated Sugar
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 2 tbsp Unsalted Butter melted, for greasing dish
For the Streusel Topping
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Packed Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 cup Cold Unsalted Butter cut into small pieces
For Serving (Optional)
  • Powdered Sugar for dusting
  • Maple Syrup warm
  • Fresh Berries

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Small Mixing Bowl
  • Measuring cups and spoons

Method
 

Prepare French Toast Casserole Base
  1. Lightly grease a 9x13 inch baking dish with the melted butter. Spread the cubed bread evenly in the prepared dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, 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 the back of a spoon if needed to help it absorb the liquid.
  4. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) to allow the bread to fully soak up the custard.
Prepare Streusel Topping
  1. In a small mixing bowl, combine the all-purpose flour, packed light brown sugar, granulated sugar, and ground cinnamon for the streusel topping. Whisk to combine.
  2. Add the cold unsalted butter pieces to the dry ingredients. Use your fingertips, a pastry blender, or two knives to cut the butter into the flour mixture until coarse crumbs form. Set aside.
Bake the Casserole
  1. When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes while the oven preheats.
  2. Sprinkle the prepared streusel topping evenly over the soaked bread in the baking dish.
  3. Bake for 40-50 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center comes out mostly clean (some moisture is okay, but it shouldn't be liquidy). If the topping browns too quickly, you can loosely tent it with aluminum foil.
  4. Remove from the oven and let rest for 5-10 minutes before serving.
Serve the Casserole
  1. Dust with powdered sugar, drizzle with warm maple syrup, and serve with fresh berries, if desired.

Notes

For best results and maximum flavor, prepare the casserole the night before and let it soak overnight in the refrigerator.
You can easily double this recipe and bake it in two 9x13 inch dishes for a larger crowd.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.