Hop Into Brunch: Baked French Toast Casserole with a Cinnamon Crunch
There’s something magical about brunch, especially when it involves a dish that brings back fond memories of lazy Sunday mornings spent with family. This Baked French Toast Casserole with a Cinnamon Crunch is not just a recipe; it’s a tradition that has been passed down through generations in my family. I remember my grandmother waking up early to prepare this delightful dish, filling the house with the warm aroma of cinnamon and vanilla. It was a ritual that marked the start of our weekend, and now, I carry that legacy forward in my own kitchen.
What Makes It Special
This Baked French Toast Casserole stands out for several reasons:
- Ease of Preparation: Unlike traditional French toast, this casserole can be assembled the night before, allowing the flavors to meld beautifully.
- Cinnamon Crunch Topping: The crunchy topping adds a delightful texture that contrasts perfectly with the soft, custardy bread.
- Customizable: You can easily adapt this recipe to include your favorite fruits, nuts, or even chocolate chips for a decadent twist.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 8
- 1 loaf of challah or brioche bread, cut into cubes
- 6 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
- 1/2 cup granulated sugar (for topping)
- 1/2 cup flour (for topping)
- 1/4 cup cold butter, cubed (for topping)
Step-by-Step Instructions
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In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
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Add the bread cubes to the egg mixture, gently folding to ensure all pieces are coated. If using, fold in the chopped pecans.
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Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
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In a separate bowl, combine the granulated sugar, flour, and cubed butter. Use a fork or pastry cutter to mix until crumbly. Sprinkle this mixture over the bread.
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Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
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Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for about 15 minutes.
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Bake for 45-50 minutes, or until the top is golden brown and the center is set. Let it cool for a few minutes before serving.
My Pro Tips
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For an extra layer of flavor, consider adding a layer of sliced bananas or berries between the bread layers.
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If you prefer a less sweet version, reduce the amount of brown sugar in the custard mixture.
What to Serve With It
- Fresh fruit salad
- Crispy bacon or sausage links
- A drizzle of maple syrup
- Freshly brewed coffee or mimosas
FAQs
Q: Can I make this casserole gluten-free?
A: Absolutely! Just substitute the bread with a gluten-free variety, and ensure all other ingredients are gluten-free as well.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
The Heart of the Dish
This Baked French Toast Casserole with a Cinnamon Crunch is more than just a meal; it’s a celebration of togetherness and cherished memories. Each bite transports me back to those sunny mornings filled with laughter and love. I hope this recipe brings the same joy to your table as it has to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different toppings or add-ins. I would love to hear how it turns out for you, so don’t forget to share your thoughts and any tweaks you make!
Hop Into Brunch: Baked French Toast Casserole with a Cinnamon Crunch
Ingredients
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 loaf of brioche or challah bread, cut into cubes
- 1 cup chopped pecans (optional)
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
Instructions
- In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Add the bread cubes to the egg mixture, gently folding to ensure all pieces are coated. If using, fold in the chopped pecans.
- Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- In a separate bowl, combine the granulated sugar, flour, and cubed butter. Use a fork or pastry cutter to mix until crumbly. Sprinkle this mixture over the bread.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for about 15 minutes.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set. Let it cool for a few minutes before serving.
Nutrition Information
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