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Baked French Toast Casserole

French Toast Casserole Recipe

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Prep Time 8 minutes
Cook Time 50 minutes
Ingredients Equipment Method Notes

Ingredients
  

Baked French Toast
  • 2 teaspoons melted butter for greasing the casserole dish
  • 1 loaf bread a plain white sandwich loaf, brioche, or kitke bread, 6 hamburger buns, or bread you baked at home
  • 8 eggs whole
  • 2 cups full cream milk
  • 1/2 cup whipping (heavy) cream
  • 1 cup sugar sucanat, muscovado, or brown or white
  • 2 tablespoons vanilla extract
  • 2/3 cup sultanas, raisins or dried cranberries optional
The Topping
  • 1/2 cup plain flour you can easily sub gluten free flour blend as well
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • a pinch freshly grated nutmeg
  • 1 stick cold butter, cut into pieces 4 ounces, or 113 grams
  • 1/4 teaspoon salt

Equipment

  • 9-by-13-inch (23 x 33 cm) baking pan

Method
 

For the French toast:
  1. Grease the baking pan or casserole dish with the melted butter.
  2. Tear the bread into chunks, or cut into cubes, and distribute evenly in the pan.
    breaking the bread up
  3. If you are adding the optional 1/3 cup of sultanas, raisins or dried cranberries scatter them in at this point.
  4. Crack the eggs in a big bowl.
  5. Whisk together the eggs, milk, cream, sugar of choice, and vanilla.
  6. Pour evenly over the bread.
    adding the milk cream and sugar mix
  7. Cover the pan/dish tightly and allow to sit overnight in the refrigerator.
For the topping:
  1. Mix the flour, sugar of choice, cinnamon, salt and nutmeg in a separate bowl.
    Topping for the baked Frenh Toast
  2. Stir together using a fork.
  3. Add the butter and mix it all together by hand or with a pastry cutter, until the mixture resembles coarse crumbs.
  4. Store in an air tight container in the fridge, separate from the casserole.
When you’re ready to bake the overnight French toast casserole:
  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Remove the casserole from the fridge and sprinkle on the topping.
  3. Bake for 40 minutes for a softer, custardy, bread pudding texture or for 1 hour or more for a firmer, crisper texture.
    Topping sprinkled on and baked in the oven
  4. Remove from oven and serve warm, with guests able to add yoghurt, whipped or pouring cream from a bowl on the table. Also have chopped peaches, strawberries, blueberries or suitable fruit you have harvested from the homestead in a bowl for guests to add, followed by a drizzle of raw honey or maple syrup.

Notes

To Serve:
  • Warmed raw honey or maple syrup
  • Fresh whipped cream or custard (optional)
  • Fresh berries or chopped fruit such as strawberries, blueberries or peaches.