Ingredients
Equipment
Method
Prepare the Baking Dish and Bread
- Grease a 9x13 inch baking dish generously.
- Cut your chosen bread into 1-inch chunks. Place the bread chunks evenly into the prepared baking dish. Using stale bread works well as it absorbs the custard better without becoming mushy.
Assemble the Custard
- In a large mixing bowl, whisk the 8 large eggs until they are light and foamy.
- Add the heavy cream, milk, 1/4 cup light brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, 1 Tablespoon vanilla extract, and 1/2 teaspoon of almond extract to the bowl.
- Mix these ingredients thoroughly until well combined and fragrant.
- Pour the rich, fragrant custard evenly over the bread cubes in the baking dish.
- Toss the bread gently to ensure all the cubes are coated and begin to soak up the creamy mixture. Spread them into an even layer in the pan.
- Cover the baking dish tightly with plastic wrap and refrigerate it overnight. This crucial soaking time allows the bread to fully absorb the custard, preventing dry spots and ensuring a uniformly moist casserole.
Prepare the Topping
- In a separate bowl, combine 3 Tablespoons packed light brown sugar, 3 Tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir these dry ingredients together.
- Add 2 Tablespoons of cold butter, cut into small pieces, to the sugar and spice mixture.
- Use a pastry blender or your fingertips to combine the butter with the dry ingredients until the mixture resembles coarse crumbs. Add 1/4 cup of finely chopped toasted almonds, which brings an extra layer of crunch and nutty flavor. Avoid overmixing the topping.
- Cover this streusel topping and refrigerate it until the morning, ready for baking.
Bake the Casserole
- The next morning, preheat your oven to 350 degrees F (180 degrees C).
- Remove the overnight french toast casserole from the refrigerator. There is no need to bring the casserole to room temperature before baking; bake it straight from the fridge.
- Uncover the French toast pan and sprinkle the prepared streusel topping evenly over the top of the bread.
- Bake for approximately 45-50 minutes. The casserole is done when the top is golden and crumbly, and the custard is set with no jiggly center.
- Allow the baked french toast to cool for at least 10 minutes before serving. This resting time helps the custard set even further.
- Serve your ultimate overnight french toast casserole with homemade syrup, fresh berries, whipped cream, or any other toppings you desire.
Nutrition
Notes
For best results, always use day-old or lightly toasted stale bread to prevent sogginess. Bake the casserole straight from the refrigerator, and ensure adequate soaking time for a uniformly moist and flavorful dish. Don't overmix the streusel; cold butter and a gentle touch will yield the perfect crumbly texture. Serve warm with maple syrup, fresh berries, or whipped cream. Leftovers store well in the fridge for 3-4 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.