Description
A warm, gooey slice of French toast bake with a delightful cinnamon streusel topping, perfect for busy mornings or special occasions.
Ingredients
- 8 cups sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes
- 6 large eggs, at room temperature
- 2 cups whole milk or half-and-half
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon (divided between custard and streusel)
- ½ cup granulated sugar (split between custard and streusel)
- ¼ cup packed light brown sugar
- 6 tablespoons unsalted butter, cold and cut into small pieces
- ¼ teaspoon salt
Instructions
- Cube the bread into 1-inch pieces and let them sit out for a few hours or overnight to dry slightly.
- Whisk together the eggs, milk or half-and-half, vanilla extract, 1 tablespoon of ground cinnamon, ¼ cup granulated sugar, and salt until smooth.
- Place the dried bread cubes into a 9×13-inch baking dish and pour the custard mixture evenly over the bread. Gently press down on the bread to ensure all pieces are soaked. Cover tightly and refrigerate overnight or at least for 6 hours.
- Preheat the oven to 350°F (175°C) about 30 minutes before baking.
- Combine the remaining ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon cinnamon, and cold butter pieces in a bowl. Mix until coarse crumbs form.
- Remove the baking dish from the fridge, discard the plastic wrap, and sprinkle the cinnamon streusel evenly over the top.
- Bake uncovered for 45-50 minutes until the custard is set, and the streusel is golden and crisp.
- Let it rest for 5-10 minutes before serving.
Notes
Pairs well with warm maple syrup or fresh berries. Consider offering sides like crispy bacon or fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American