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Clean recipe · thepioneerwoman.com

Baked French Toast

Prep this French toast casserole recipe the night before, then bake it for breakfast. Serve it with butter, syrup, and fresh fruit for a crowd-pleasing treat.

Original recipe: thepioneerwoman.com

Yield:
8 servings
Prep:
15 min
Cook:
1 hr
Total:
1 hr 15 min
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Ingredients

  1. Butter, for greasing and serving
  2. 1 loaf crusty sourdough or French bread
  3. 8 eggs
  4. 2 c. whole milk
  5. 1/2 c. heavy cream
  6. 1/2 c. granulated sugar
  7. 1/2 c. brown sugar
  8. 2 tbsp. vanilla extract
  9. Warm syrup, for serving
  10. 1 c. fresh blueberries, for serving
  11. 1/2 c. flour
  12. 1/2 c. firmly packed brown sugar
  13. 1 tsp. cinnamon
  14. 1/4 tsp. salt
  15. Freshly grated nutmeg (optional)
  16. 1/2 c. cold butter, cut into pieces

Instructions

  1. For the French toast: Grease a 9-by-13-inch baking pan with butter. Tear the bread into chunks, or cut it into cubes, and evenly distribute it in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—it's delicious no matter what!
  2. For the topping: In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon, salt, and some nutmeg. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
  3. When you're ready to bake the casserole, preheat the oven to 350°F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, bread pudding-like texture or for 1 hour or more for a firmer, crisper texture.
  4. Scoop out individual portions. Top with butter, drizzle with warm syrup, and sprinkle with blueberries.