Strawberry Rhubarb Baked French Toast with Crumb Topping
A make-ahead breakfast casserole that transforms day-old French bread into a custardy, fruit-studded morning treat. Sweet strawberries and tart rhubarb create a perfect balance while the buttery crumb topping adds delightful texture. Ideal for weekend brunches, holiday mornings, or feeding a crowd without morning stress. The overnight soaking ensures every bite is perfectly saturated with the vanilla-scented custard base.
Ingredients
- 1 loaf French bread, torn into chunks
- 6 large eggs
- 2 ½ cups milk
- ¾ cups granulated sugar
- 1 teaspoon orange zest
- 2 tablespoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup strawberries, sliced
- 1 cup rhubarb, sliced
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ cup butter, cold, cut into pieces
- maple syrup, for serving
Instructions
- 1
Spray baking pan with cooking spray and arrange torn French bread chunks evenly in pan
- 2
Whisk eggs and milk in large bowl
- 3
Rub granulated sugar and orange zest together with fingers until fragrant, then add to egg mixture
- 4
Stir in vanilla extract and cinnamon until combined and pour over bread
- 5
Combine strawberries and rhubarb in bowl and distribute over French toast
- 6
Poke fruit down into bread with spoon, cover with plastic wrap and refrigerate several hours or overnight
- 7
Mix flour, brown sugar, cinnamon, and salt in separate bowl
- 8
Cut cold butter pieces into dry mixture using fork or hands until mixture resembles sand with pea-sized chunks
- 9
Cover crumb mixture and refrigerate
- 10
Preheat oven and remove French toast from refrigerator
- 11
Sprinkle crumb mixture over top and bake until set and golden brown
- 12
Serve warm with maple syrup
Tips
Use day-old bread for better absorption of the custard mixture and firmer texture after baking.
Make the crumb topping ahead and store separately in the refrigerator to prevent it from getting soggy.
Test doneness by inserting a knife in the center - it should come out mostly clean with just a few moist crumbs.
Good to Know
Cover and refrigerate assembled casserole up to overnight before baking. Store baked leftovers covered in refrigerator for up to 3 days.
Assemble completely up to overnight in advance. Crumb topping can be made separately and stored in refrigerator for up to 2 days.
Serve warm directly from the baking dish with maple syrup and fresh berries if desired.
Common Mistakes
Don't skip the overnight soaking time to avoid soggy, undercooked centers.
Keep crumb topping refrigerated separately to avoid soggy texture.
Use a 9x13 inch pan to avoid overcrowding and ensure even cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without overnight soaking?
While overnight soaking is recommended for best texture, you can soak for at least 2-3 hours minimum, though the custard penetration won't be as complete.
Can I freeze this French toast casserole?
Yes, assemble completely but don't bake. Wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before adding crumb topping and baking.
What if I don't have rhubarb?
Substitute with additional strawberries, sliced apples, or other berries like blueberries or raspberries for similar tartness and texture.