Name: Sourdough Bread French Toast Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10
Ingredients: 1 loaf of sourdough bread; 8 large eggs; 1 1/2 cups whole milk plus 1 1/2 cups heavy cream; 3/4 cup packed light brown sugar, divided; 1 tbsp vanilla extract; 1 tsp ground cinnamon; 3/4 tsp pink salt, divided; 1/2 tsp ground nutmeg, divided; 4 tbsp unsalted butter, softened; 1/2 cup chopped nuts, pecans or walnuts; 1/4 cup all-purpose flour; Warm maple syrup or powdered sugar, for serving; Fresh berries, optional topping

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The best overnight Sourdough Bread French Toast Casserole recipe is easy to prepare in 10 minutes! The casserole is made with chunks of bread in a baking dish, soaked in a mixture of eggs, milk, and spices then topped with a sweet, buttery streusel and baked until golden and crispy on top while remaining soft and custardy inside. It is perfect for feeding a crowd or a busy morning holiday like Christmas or when you want breakfast fast and easy.

WHY YOU’LL LOVE this Sourdough Bread French Toast Casserole

Easy To Make. This easy french toast casserole is brought together in 10 minutes. Plus, you can make it the night before and toss it in the oven in the morning for an easy breakfast recipe that’s a deliciously warm meal the whole family will enjoy.

Sourdough Flavor. This sourdough bread french toast casserole has that classic sourdough flavor. It takes a classic french toast casserole and gives it a nice spin with a sourdough taste. If you’re a sourdough bread lover, you will surely enjoy this recipe.

Crumble Topping. The delicious crumble topping gives a nice crunchy texture to each french toast bite. It’s loaded with pecans, brown sugar, and a rich buttery flavor. Every bite will have you coming back for more.

INGREDIENTS

All-Purpose Flour- The base of the delicious crumble.

Sourdough Bread- The star of the show.

Spice Blend- cinnamon and nutmeg bring flavor to this casserole.

Softened Butter– The yummy texture and flavor in the crumble.

Brown Sugar- The sweetness of this french toast casserole.

Eggs- The rich yoke is the binder that helps keep the casserole together.

Vanilla Extract – This enhances the taste and aroma of the dish.

Whole Milk/ Heavy Cream- The key to this soft and custardy inside.

Chopped Nuts- The crunch in the sweet and buttery crumble topping.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Coat a 9×13-inch baking dish with cooking spray and set it aside.
Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.
In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.
Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.
Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Bread French Toast Casserole

Topping Is Optional. If you prefer a less sweet French Toast Casserole, you can leave the crumble topping off the bread. It will still be delicious.

TIPS/STORAGE for Sourdough Bread French Toast Casserole

The casserole can be made and refrigerated up to 24 hours in advance.
The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

Looking for more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls or Easy Sourdough Discard Banana Bread. Both are seriously so good!

Sourdough Bread French Toast Casserole

Author: Michelle Powell
Total Time: 1 hour
Yield: 10 1x

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Description

Ingredients

Scale

1 loaf of sourdough bread
8 large eggs
1 1/2 cups whole milk plus 1 1/2 cups heavy cream
3/4 cup packed light brown sugar, divided
1 tbsp vanilla extract
1 tsp ground cinnamon
3/4 tsp pink salt, divided
1/2 tsp ground nutmeg, divided
4 tbsp unsalted butter, softened
1/2 cup chopped nuts, pecans or walnuts
1/4 cup all-purpose flour
Warm maple syrup or powdered sugar, for serving
Fresh berries, optional topping

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Instructions

Coat a 9×13-inch baking dish with cooking spray and set it aside.
Chop the loaf of sourdough bread into 1 to 2-inch chunks. Arrange the bread in an even layer in the prepared baking dish.
In a large bowl, whisk 8 large eggs, 1 1/2 cups whole milk plus 1 1/2 cups heavy cream, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of the ground nutmeg until smooth and combined.
Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard.
In a medium bowl, combine 1/2 chopped nuts, 1/4 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, the remaining 1/4 teaspoon ground nutmeg, and the remaining 1/4 teaspoon salt.
Add the softened butter to the nut mixture, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover it, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
Sprinkle the crumble topping evenly over the casserole and bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup, powdered sugar, and fresh berries. Enjoy!

Notes

The casserole can be made and refrigerated up to 24 hours in advance.
The casserole is best when served immediately after baking. Refrigerate leftovers in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 50 minutes