Baked French Toast Casserole

Perfect for brunch, when you have house guests or even on a busy morning. We love to serve this for Christmas or Easter breakfast. Everything can be prepared the night before, all you need to do in the morning is spread on the topping and pop the entire French Toast Casserole into the oven to bake.

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Baked French Toast Casserole

This Baked French Toast Casserole takes breakfast to an entirely new level. Not only does it taste incredible, but you prep everything the night before, so in the morning, you can have this yummy casserole in the oven in a matter of minutes. This is my go-to breakfast for Christmas, Easter, and any time I want a special breakfast, but know the morning will be busy.

Servings

Servings

Ingredients

• 1 loaf French bread
• 8 eggs
• 2 cups half-and-half
• 1 cup whole milk
• 3 Tbsp sugar
• 1-1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg, preferably freshly grated
• dash salt

Cinnamon Crunch Topping

• 12 Tbsp butter (1-1/2 sticks)
• 1 cup light brown sugar, packed
• 1 Tbsp light corn syrup
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg

Servings Servings Ingredients 1 loaf French bread 8 eggs 2 cups half-and-half 1 cup whole milk 3 Tbsp sugar 1-1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 tsp nutmeg, preferably freshly grated dash salt Cinnamon Crunch Topping 12 Tbsp butter (1-1/2 sticks) 1 cup light brown sugar, packed 1 Tbsp light corn syrup 1 tsp ground cinnamon 1/2 tsp freshly grated nutmeg

Instructions

Prepare the French Toast the Night Before Serving

1. Slice the French bread diagonally into pieces about 1-inch thick. Generously butter a 9″ x 13″ baking dish. In a large bowl, whisk together the eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, freshly grated nutmeg, and salt until well blended, but don’t over-beat.
2. Dip each slice of bread into the egg mixture and arrange in pan in two rows. The first piece should be standing, but leaning back against the side of the baking dish; continue dipping and layering the slices until you have two rows of approximately 10 slices each. Pour the remaining egg mixture evenly over the dipped slices of bread. Cover baking dish with aluminum foil and refrigerate overnight.

In the Morning

1. Preheat oven to 350° F. Remove the French Toast Casserole from the refrigerator. Carefully flip each piece of bread. The top of the bread is likely drier than the bottom because its been sitting in the excess egg mixture; by flipping each piece, the bread will be able to soak up a little more of the liquid, ensuring the tops of the bread slices aren't too dry.

Make the Topping

1. Combine the topping ingredients together in a medium sized bowl until well blended. The mixture should be crumbly.
2. Distribute the Cinnamon Crunch Topping evenly over the top of the French Toast Casserole and bake for about 35 minutes or until the casserole is puffed and a light golden brown.