This is the perfect breakfast casserole to prepare for an early brunch gathering because it rests overnight! Simply put it in the oven to bake the next morning and voila! You have a delicious casserole hot and ready to enjoy. Serve with maple syrup, berries, sprinkles of confectioner’s sugar, or all of the above!
Time: 55 minutes
Yield: 10 servings
Casserole:• 1 pound loaf sourdough or french bread • 8 large eggs • 2 cups of 2% or whole milk • 1/2 cup heavy whipping cream • 1/2 cup granulated sugar • 1/4 cup packed light brown sugar • 2 tablespoons vanilla extract • 1 1/2 teaspoon ground cinnamon Topping: • 3/4 cup all-purpose flour • 3/4 cup packed light brown sugar • 2 teaspoon cinnamon • 1/4 teaspoon salt • 1/2 cup butter, cut into pieces
Lightly grease your casserole dish or spray with non-stick cooking spray.
Slice your bread into 1-2 inch cubes and distribute along the bottom of the dish.
In a mixing bowl or the bowl of your stand mixer, combine eggs with milk, cream, sugars, vanilla, and cinnamon. Pour the egg mixture over the bread in the casserole dish. It is important that all of the bread is wet.
Cover the casserole dish and allow to rest in the fridge for at least 6 hours or, ideally, overnight.
You may make the topping right before baking, or it can be made ahead and stored overnight. To make the topping, combine all of the dry ingredients in a bowl. Cut in the butter until a crumble begins to form. This should resemble a streusel.
Once you are ready to bake your casserole, preheat your oven to 350 degrees F.
Evenly distribute streusel topping over the casserole.
If you desire a moist consistency, bake for 45 minutes. If you desire a firm casserole with less moisture, bake for 1 hour. Remove the casserole from the oven and serve warm.