Cinnamon Breakfast Casserole Everyone Will Love

A make-ahead French toast casserole made with bread, cinnamon-spiced custard, and buttery brown sugar streusel. Serve it warm with maple syrup, powdered sugar, or fresh fruit.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Ingredients Method Notes

Ingredients

Casserole

1 16-ounce loaf French bread or brioche, cut into 1-inch cubes
8 Large eggs
2 cups Whole milk
1/2 cup Heavy cream or half-and-half
3/4 cup Granulated sugar
2 teaspoons Pure vanilla extract
2 teaspoons Ground cinnamon
1/4 teaspoon Ground nutmeg
1/2 teaspoon Salt

Cinnamon Streusel Topping

1/2 cup Packed light brown sugar
1/2 cup All-purpose flour
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
6 tablespoons Cold unsalted butter, cut into small pieces

For the Pan

1 tablespoon Butter

Method

Step-by-Step

Butter a 9 x 13-inch baking dish and spread the bread cubes evenly inside.
Whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until thoroughly combined. Pour the custard over the bread and gently press the cubes down.
Cover and refrigerate for at least 30 minutes, preferably overnight.
Combine the brown sugar, flour, cinnamon, and salt for the streusel. Cut in the cold butter until coarse crumbs form.
Heat the oven to 350°F (175°C). Sprinkle the streusel evenly over the chilled casserole.
Bake covered with foil for about 30 minutes, then uncover and bake for another 15–25 minutes, until puffed, golden, and set in the center.
Rest for 5–10 minutes before serving with maple syrup, powdered sugar, or fresh fruit.

Notes

Day-old or slightly stale bread absorbs the custard especially well. If baking directly from the refrigerator, allow a few extra minutes in the oven. The center should be moist but set and approximately 160°F when checked with an instant-read thermometer.