Recipe Background
Cinnamon French Toast Casserole: a rich, custardy delight with nostalgia baked in.
Years ago, on the morning of my last summer at home before leaving for college, my mom and I decided to create a nostalgic feast. We stumbled across a loaf of day-old sourdough, a common occurrence during our weekly 'clear-the-kitchen' sessions. It called out to us for a transformation into something bigger. The inspiration? A French toast casserole, a dish that would celebrate one last summer morning together, filled with the comforting aroma of cinnamon and vanilla.
As we broke eggs into a bowl and added the milk, heavy cream, and sugar, my mom shared stories of her college days, weaving memories with the meal we were crafting. She insisted on soaking the bread overnight, a pro tip she learned in her younger days for a rich, custardy texture. The cinnamon was generously sprinkled because, if there's one thing I inherited, it's the belief that life's best moments are flavored with just a little excess spice.
The following morning, we prepared the streusel, chunks of butter disappearing into flour and sugar like little pockets of hidden delight. As the casserole baked, its warmth filled our house, echoing the sentiment neither of us dared to speak — that soon I would be gone, but these simple moments would linger. Baking this dish later in my dorm, I always considered mom's advice essential: that a good soak and a hot oven are the keys to affection in every bite.
Ingredients
For the casserole:
- 1 pound loaf sourdough or french bread
- 8 large eggs
- 2 cups of 2% or whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tablespoons vanilla extract
- 1 1/2 teaspoon ground cinnamon
For the topping:
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar packed
- 2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter cut into pieces
Directions
- Lightly grease a casserole dish or spray with non-stick cooking spray.
- Slice the bread into 1-2 inch cubes, and distribute it along the bottom of the dish.
- In a mixing bowl or the bowl of your stand mixer, combine the eggs with milk, cream, sugars, vanilla, and cinnamon.
- Pour the egg mixture over the bread in the casserole dish. It is important that all of the bread is wet.
- Cover the casserole dish and allow it to rest in the fridge for at least 6 hours or, ideally, overnight.
- To make the topping, combine all of the dry ingredients in a bowl. Cut in the butter until a crumble begins to form. This should resemble a streusel.
- Once you are ready to bake the casserole, preheat the oven to 350 degrees F.
- Evenly distribute the streusel topping over the casserole.
- If you desire a moist consistency, bake for 45 minutes. If you desire a firm casserole with less moisture, bake for 1 hour.
- Remove the casserole from the oven and serve warm.
×