Overnight French Toast Casserole with Streusel
A make-ahead breakfast casserole that transforms cubed bread into a custardy, golden-topped dish. Eggs, cream, and warm spices create a rich custard base that soaks into crusty bread overnight, while a cinnamon-butter streusel topping bakes to crispy perfection. Perfect for feeding a crowd at brunch, holiday mornings, or weekend breakfast gatherings. This version uses a two-step approach—overnight custard soaking followed by streusel topping—ensuring moist interiors with textured tops, it beyond basic French toast.
Ingredients
- 1 loaf crusty bread (French or challah), cubed
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch saltvegan butter or coconut oil1:1dietaryFull guide →
- ½ cup all-purpose flourcornstarch or gluten-free flour blend1:1dietary
removes:gluten
- ½ cup unsalted butter, cold, cut into small piecesvegan butter or coconut oil1:1dietaryFull guide →
Instructions
- 1
Grease a 9x13-inch baking dish and spread bread cubes evenly.
- 2
Whisk eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until combined.
- 3
Pour custard over bread, ensuring all pieces are soaked.
- 4
Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- 5
Preheat oven to 350F.
- 6
Mix flour, brown sugar, cinnamon, and nutmeg in a bowl.
- 7
Cut in cold butter pieces with a pastry cutter or fingers until mixture resembles coarse crumbs.
- 8
Sprinkle streusel evenly over soaked bread.
- 9
Bake 45-55 minutes until top is golden brown and custard is set.
- 10
Cool slightly and serve warm with toppings.
Tips
Overnight soaking is essential: it allows bread to fully absorb custard, creating a moist, cohesive casserole rather than dry, separated layers.
Keep streusel topping ingredients cold until assembly; this prevents the mixture from clumping and ensures a crumbly, textured finish when baked.
If your oven runs hot, tent the casserole with foil halfway through baking to prevent over-browning while custard finishes setting.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze after baking as texture becomes soggy upon thawing.
Assemble completely (with streusel topping) and refrigerate up to 24 hours before baking. Bake straight from cold; add 5-10 minutes to baking time.
Serve warm with maple syrup, fresh berries, whipped cream, or powdered sugar. Pairs well with bacon, sausage, or fresh fruit salad.
Common Mistakes
Skip overnight soak to avoid dry, unevenly custard-soaked casserole
Use warm butter in streusel to avoid dense, buttery clumps instead of crumbly texture
Overbake to avoid curdled, rubbery custard texture
Substitutions
removes:gluten
FAQ
Can I make this casserole without overnight refrigeration?
Not recommended. The overnight soak allows bread to fully absorb custard and is essential for the casserole structure. Minimum 4 hours; overnight is ideal for best texture and moisture distribution.
What if my custard appears not fully set after baking?
Check with a knife at the center; slight jiggle near edges is normal. Carry-over heat continues cooking as it cools. If very liquid, return to 325F for 5-10 minutes, watching closely.
Can I freeze this casserole?
Freezing after baking is not recommended; thawed casserole becomes watery and mushy. You may freeze the unbaked, assembled dish (with streusel) up to 2 months; bake from frozen, adding 15-20 minutes.