8 large eggs
1 cup heavy whipping cream
2 cups milk
6 tablespoons light brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon Kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 + pound loaf of french bread or cinnamon bread (I use extra bread so casserole is not as wet)
4–8 oz. cream cheese, cut into chunks (optional)
1–2 tablespoons softened butter for greasing baking dish
For the Streusel Topping:
4 tablespoons light brown sugar, packed
4 tablespoons granulated sugar (or try coconut sugar for a delicious alternative taste)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons cold butter
Optional Mixed Berry Compote:
1 lb. frozen mixed berries
Zest of 1 lemon or 1 tablespoon fresh lemon juice
¼ cup granulated sugar
1. Lightly butter the bottom and sides of a 9” × 13” baking dish. Cut bread into 1-inch chunks and place in dish.
2. If adding the optional cream cheese, drop small bite-sized chunks of cream cheese onto the bread, moving bread around so you can add pockets of cream cheese throughout the casserole dish. Be careful not to spread and smear the cream cheese on the bread pieces; you want to arrange the cream cheese so that once the casserole is baked and served, there will be pockets of luscious cream cheese disbursed throughout the casserole.
3. Crack the eggs into a large mixing bowl and whisk to combine. Add the heavy cream, milk, brown sugar, cinnamon, salt, and vanilla to the bowl. Mix well.
4. Pour the egg/milk mixture evenly over the bread cubes in the casserole dish.
5. Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread everything out so it is evenly disbursed in the casserole dish, cover, and refrigerate for several hours or overnight.
6. STREUSEL TOPPING: At this point you can quickly make the streusel topping beforehand, and leave it in the refrigerator overnight so it’s ready to sprinkle on top in the morning right before baking.
Place brown sugar, granulated sugar, cinnamon, and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.
7. When you are ready to bake, preheat oven to 350° F.
8. Take French toast casserole dish out of the refrigerator and uncover it. Sprinkle the cinnamon and sugar streusel topping evenly over the top of the casserole.
9. Bake for 40-50 minutes, or until the top is golden brown and egg mixture is set at the bottom. (Mine usually takes about 45 minutes to bake, but time may vary depending on your oven).
10. Allow the casserole to cool for 5-10 minutes before cutting it into squares.
11. Serve with mixed berry compote, maple syrup, whipped cream, fresh fruit, or plain. Any option will be delicious.
How to make Mixed Berry Compote:
1. Add frozen berries, sugar, and lemon zest or juice to a medium saucepan. Cook it over medium-high heat, stirring occasionally, until the mixture comes to a rapid boil.
2. Reduce the heat to medium and continue to simmer the mixture, stirring regularly, until it begins to thicken and reduce in volume. It will take about 15 minutes.
3. Remove the compote from heat, allow to cool, and transfer it to a jar. Refrigerate for up to a week.
4. When you are ready to serve, just warm in the microwave.
We don’t top ours with anything but fruit, because I think it’s completely delicious plain! But you may want to try it with syrup, powdered sugar, whipped cream, berries, or any other toppings you’d like!
- Category: Bread, Breakfast
Keywords: Breakfast & Brunch, French Toast Casserole,