Baked French Toast Casserole with Streusel

Baked French Toast Casserole with Streusel: A Weekend Delight

Weekends are for lingering breakfasts, for those moments of pure, unadulterated indulgence where you can savour every bite without a care in the world. And what better way to celebrate the lazy start to your day than with a warm, comforting, and utterly delicious Baked French Toast Casserole with Streusel? This recipe isn't just a breakfast; it's an experience. The creamy custard, the crunchy streusel topping, the perfectly soaked bread…it's a symphony of textures and flavours that will awaken your senses and leave you feeling completely satisfied.

I discovered this recipe a few years back while browsing through a collection of vintage cookbooks. The original recipe was slightly different, of course. Over time, I've tweaked and perfected it to my liking, making it a regular feature on our weekend brunch table. It's become a family favourite, and honestly, it's the easiest thing to make. The prep work is minimal, and the result is simply magnificent. The best part? You can prepare most of it the night before, so all you need to do in the morning is pop it in the oven. This makes it perfect for those busy weekend mornings when you still want something special.

The beauty of this casserole lies in its versatility. Feel free to experiment with different types of bread. A hearty wheat bread works wonders, adding a lovely nuttiness to the dish. But you can also use challah, brioche, or even day-old croissants – the possibilities are endless! The streusel topping is equally adaptable. I often add a handful of chopped nuts for extra crunch and flavour, but feel free to add dried fruits, chocolate chips, or even a sprinkle of cinnamon sugar. The possibilities really are endless. The key to a truly exceptional casserole is to use high-quality ingredients. The richer the milk, the more decadent the final result. Don't skimp on the vanilla extract either; it's the secret ingredient that elevates this dish from good to truly exceptional.

I often serve this casserole with a generous drizzle of pure maple syrup, but a dollop of whipped cream or a side of fresh berries is also a delicious addition. It's the perfect dish to share with loved ones, creating those lasting memories around the breakfast table. This is more than just a recipe; it’s a tradition. It’s a moment of pause, a taste of home, a celebration of simple pleasures and shared moments. It's the kind of breakfast that will make you forget about the week ahead, at least for a little while. So, gather your ingredients, put on some relaxing music, and get ready to bake up a batch of pure weekend magic. You won't regret it.

Serving Suggestions: Serve warm, with a generous drizzle of pure maple syrup. A dollop of whipped cream, fresh berries, or a sprinkle of powdered sugar are also delicious additions. This casserole is also a great make-ahead option. Prepare it the night before and bake it in the morning for a stress-free weekend breakfast.

Tips and Variations: Experiment with different types of bread – challah, brioche, or croissants work beautifully. Add chopped nuts, dried fruits, or chocolate chips to the streusel for extra flavour and texture. For a richer flavour, use heavy cream instead of whole milk. If you want a less sweet casserole, reduce the amount of sugar in both the custard and the streusel.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Step-by-step

• Make the Streusel: Combine all streusel ingredients in a bowl, mixing well until it resembles chunky, damp sand. Cover and keep in the fridge to chill.
• Grease a 9x13 baking dish with butter on the bottom and up the sides.
• Place 12 cups of bread cubes in the dish.
• In a large bowl, combine eggs, milk, sugar, salt, and vanilla, whisking to thoroughly incorporate.
• Pour the egg mixture evenly and slowly over the bread cubes. Gently toss to ensure even coating of all bread cubes.
• If there seems to be too much excess liquid, add another cup of bread cubes until the liquid seems mostly soaked up (there will be a thin layer of excess liquid at the bottom, which is ok).
• Cover and place in the fridge to chill overnight, if making ahead of time (gently toss soaked bread cubes again before baking).
• Preheat oven to 350F.
• Sprinkle chilled streusel evenly over the top of the casserole.
• Bake for 45-60 minutes, or until the topping is nicely browned and bubbly. If it starts looking too browned at the 45-minute mark, loosely tent with foil and continue baking as needed.
• Allow to cool about 10-15 minutes, and serve warm with maple syrup.