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Sourdough French Toast Casserole

Sourdough French Toast Casserole will be one of the easiest breakfast recipes you ever make. Prepared the night before and baked the next day!
5 from 17 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Overnight: 14 hours
Total Time: 15 hours
Servings: 10 servings
Calories: 382kcal
Author: EmilyFabulous

Equipment

  • 1 9 x 13 baking dish
  • 2 mixing bowls
  • 1 whisk
  • 1 pasty cutter or fork
  • plastic wrap

Ingredients

French Toast Casserole

  • 1 loaf sourdough bread
  • 4 eggs
  • 1 cup milk
  • ¼ cup heavy cream
  • 6 tablespoons sugar
  • ⅛ teaspoon nutmeg
  • 1 tablespoon vanilla

Topping

  • ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, cold and cut into cubes
  • ¼ cup chopped pecans
  • maple syrup for serving

Instructions

  • Prepare a 9 x 13 (or similar size) baking dish with non-stick spray. Cut the loaf of bread into bite-sized cubes and place them in the pan in an even layer.
  • In a mixing bowl add the eggs, milk, cream, sugar, nutmeg, and vanilla and whisk to combine. Pour the mixture over the bread cubes and use a large spoon to mix and coat all of the pieces. Cover the dish with plastic wrap and refrigerate overnight.
  • The next morning, preheat the oven to 350°F. Take the pan out of the fridge and give the bread another gentle mix so that the egg mixture gets evenly distributed.
  • While the oven is preheating, combine the flour, brown sugar, cinnamon, salt, and cubed cold butter in a mixing bowl. Use a pastry cutter, a fork, or your hands to combine the mixture into a crumble. Mix in the pecans and spread out evenly over the top of the casserole.
  • Bake for 45 minutes. Remove the pan from the oven and serve with maple syrup. Refrigerate any leftovers covered for 1-2 days.

Notes

  • Even if you don't have a full loaf of bread, you can make this recipe! You can also use any rustic bread, not just sourdough like french bread, brioche, or challah.
  • Make sure you give the bread cubes a stir before you refrigerate the casserole overnight so that all of the pieces have been coated.
  • The next day, give the bread another gentle mix so that the egg mixture gets evenly distributed.
  • The pecans in the topping are optional, but add a nice crunch and flavor to the casserole. If you don't have pecans, you can substitute walnuts or almonds.
  • When you serve this dish, don't forget the maple syrup for one more layer of flavor. You can also sprinkle it with powdered sugar or top it with whipped cream for the ultimate breakfast.
  • Refrigerate any leftovers covered in the fridge for 1-2 days.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 50.1g | Protein: 10.2g | Fat: 16.1g | Saturated Fat: 7.9g | Cholesterol: 96mg | Sodium: 430mg | Potassium: 142mg | Fiber: 1.9g | Sugar: 17.1g | Calcium: 77mg | Iron: 3mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.