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French Toast Casserole With Sourdough Bread

This make-ahead French toast casserole with sourdough bread is perfect for holidays, brunch, or busy mornings. Bread cubes soak overnight in a vanilla egg mixture, then bake up soft and custardy with a golden, cinnamon-sugar topping. Just add a drizzle of maple syrup and fresh fruit for an easy, crowd-pleasing breakfast!
Print Recipe
french toast casserole with sourdough bread
Prep Time:6 hours
Cook Time:1 hour

Ingredients

For the Casserole

  • 1 loaf (650-750g) sourdough bread, cut into 1-inch cubes
  • 7 large eggs
  • 2¼ cups (540ml) whole milk (or preferred milk)
  • 2 tbsp (30g) unsalted melted butter
  • 2 tsp vanilla extract
  • ¾ cup (150g) granulated sugar

For the Topping

  • ¾ cup (95g) all-purpose flour
  • ⅔ cup (133g) brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 6 tbsp (90g) cold unsalted butter, cut into pieces

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • Cut sourdough bread into 1-inch cubes and spread evenly in the baking dish.
  • In a large bowl, whisk eggs, milk, melted butter, vanilla extract, and sugar until combined. A blender works here too.
  • Pour custard mixture evenly over bread cubes, pressing down gently. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 8-10 hours).
  • Prepare topping: In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Refrigerate until ready to use.
  • Remove casserole from fridge, uncover, and sprinkle topping evenly over the bread.
  • Bake uncovered for 50-60 minutes until the top is golden brown and custard is set.
  • Let cool slightly before serving. Serve with fresh fruit and a drizzle of maple syrup if desired.

Notes

  • Use day-old or stale sourdough bread: Fresh bread can turn mushy during soaking. Using slightly stale bread helps absorb the custard without falling apart.
  • Soaking time matters: For the perfect custardy texture, soak the bread cubes in the egg mixture for at least 4 hours or overnight. This is the best way to ensure every bite is soft and flavorful.
  • Cover with plastic wrap while refrigerating to prevent the casserole from drying out and to help the custard soak evenly.
  • Topping tips: Keep the butter cold and work it into the flour mixture until crumbly to get a crisp, golden brown topping.
  • Baking times vary: Bake uncovered for 50 minutes for a soft casserole or up to 60 minutes if you prefer a more crisp top.
Servings: 12