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Abdul Rehman

French Toast Casserole With Brown Sugar Streusel

Thick brioche cubes soak overnight in a cinnamon-vanilla custard, then bake under a crunchy brown sugar streusel until golden and set. This french toast casserole comes together the night before so mornings stay easy, and one dish feeds eight people without any last-minute effort.
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Prep Time 20 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Breakfast / Brunch
Cuisine: American
Calories: 490
Ingredients Method

Ingredients
  

For the Custard
  • 1 loaf 450g / 1 lb brioche bread, cut into 4cm cubes
  • 6 large eggs
  • 360 ml 1½ cups whole milk
  • 240 ml 1 cup heavy cream
  • 3 tbsp granulated white sugar
  • 2 tsp pure vanilla extract
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine salt
For the Streusel Topping
  • 100 g ½ cup packed light brown sugar
  • 60 g ½ cup all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp fine salt
  • 115 g ½ cup cold unsalted butter, cubed

Method
 

  1. Grease a 9x13-inch baking dish. Arrange brioche cubes in the dish.
  2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt together until smooth.
  3. Pour custard evenly over the bread. Press bread down with a spatula so all pieces contact the liquid. Cover and refrigerate at least 4 hours or overnight.
  4. When ready to bake, preheat oven to 175°C (350°F). Mix brown sugar, flour, cinnamon, and salt in a bowl. Add cold butter and rub in with fingertips until crumbly. Scatter over the soaked bread.
  5. Bake uncovered 40 to 45 minutes until the streusel is deep golden and a knife inserted in the center comes out without liquid custard. Internal temperature should reach 71°C (160°F).
  6. Rest 10 minutes. Dust with powdered sugar and serve with maple syrup.