Best French Toast Casserole - Little Sunny Kitchen

Prep Time 10

Cook Time 40

Resting time 20

Total Time 1 10

▢ 1 lb (450 g) bread a large loaf. I used brioche, diced into 1-inch cubes
▢ 2 cups (480 ml) milk you can do 1 cup milk and 1 cup heavy whipping cream for a richer custard
▢ 6 large eggs
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon kosher salt

Preheat the oven to 350°F/180°C, or 160°C fan oven if baking right away. Butter the inside of a 9×13 inch (approx. 23×33 cm) baking pan.
Chop the bread with a serrated knife into 1-inch bite size pieces. Add them to the prepared 9x13 pan.
In a bowl, whisk together milk, eggs, vanilla extract, and salt.
Pour the egg mixture over the bread, and if baking right away allow to sit for 20 minutes at room temperature to soak up the custard mixture. Or, if you’re making this ahead, cover with plastic wrap and store in the fridge until the next morning.
To make the topping, in a medium bowl combine flour with brown sugar, cinnamon, and cold butter. Use your hands or a pastry cutter to create crumbs. Sprinkle the topping all over the bread, or store in a small ziptop bag in the fridge for later.
Bake in the preheated oven for 40 minutes or until the internal temperature of the custard is 160°F/70°C and the top is golden brown. Dust with powdered sugar, and serve warm with maple syrup and fresh berries.

Choose the right bread: This recipe won't work well with regular sandwich bread. It's too soft. Pick up a loaf of hearty bread like Brioche or Sourdough. It's best if you get an unsliced loaf so that you can cut it yourself into the perfect cubes!

Try adding bacon: Bits of crispy bacon, cooked sausage, or ham will add a savory and salty flavor to your breakfast casserole.

Other add-ins to try: Chopped apple, fresh blueberries, mini chocolate chips, or chopped walnuts can all be mixed in with the bread and custard.
Make Ahead: Prepare the casserole, cover it with plastic wrap, and store it in the fridge overnight, or in the freezer for two months. Store the topping separately in the same way. Allow to thaw if needed, then bake as directed.
Storage: Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.