French Toast Bake Casserole
A delightful blend of traditional French toast flavors baked into a comforting casserole, perfect for brunch and gatherings.
Ingrédients
Casserole Base
- 1 loaf French bread or Texas Toast, cut into 2 cm cubes (approximately 450 g)
- 8 large eggs
- 480 ml whole milk Can substitute with dairy-free alternatives.
- 120 ml heavy cream or half-and-half Can substitute with dairy-free alternatives.
- 200 g brown sugar, divided
- 50 g granulated sugar
- 1 tablespoon vanilla extract Approximately 15 ml.
- 3 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 65 g plain flour
- 1/4 teaspoon salt
- 113 g unsalted butter, cold, cut into small cubes
Instructions
Preparation
- Lightly coat a 23 x 33 cm (9 x 13 inch) baking dish with non-stick spray and preheat your oven to 175°C.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, 100 g of brown sugar, vanilla extract, 2 teaspoons of cinnamon, and ground nutmeg until fully blended.
- Gently fold the bread cubes into the egg mixture and allow it to sit for 10-15 minutes.
Making the Crumble Topping
- In a medium bowl, combine the plain flour, remaining 100 g of brown sugar, 1 teaspoon of cinnamon, and salt. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.
Assembly
- Transfer the soaked bread mixture into the prepared baking dish and spread evenly.
- Sprinkle the crumble topping generously across the surface.
Baking
- Place the baking dish in the preheated oven and bake for 45-50 minutes, until the topping is crisp and a toothpick inserted in the center comes out clean.
Serving
- Allow the casserole to cool for 10 minutes before cutting and serving warm.
- Serve with maple syrup, fresh fruits, or whipped cream if desired.
Notes
For dietary adjustments, consider using almond milk or oat milk for dairy-free, and gluten-free bread for gluten-free options.