French Toast Casserole
Easy, overnight French Toast Casserole spiced with brown sugar, vanilla, cinnamon and nutmeg, topped with buttery almond crumble.
Ingredients
- 1 (1lb) loaf French bread, artisan bread, or sourdough bread
- 6 eggs
- 2 cups half-and-half
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
For the crumble topping
- ½ cup sliced almonds
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup butter, softened
Instructions
- Grease a 3-quart baking dish, like a 9x13-inch or 10-inch square. Cut or tear the bread into bite-sized (1½-inch) pieces. Arrange in an even layer in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, brown sugar, vanilla and almond extracts, cinnamon, nutmeg, and salt. Gently pour mixture over the bread. Cover and refrigerate overnight, up to 24 hours.
- In a medium bowl, mix together the dry ingredients for the crumble topping. Work in the butter with your finger tips to form small clumps. Cover and refrigerate until needed.
- In the morning, preheat oven to 350°F. Remove the casserole from the fridge and sprinkle the crumble topping evenly over top.
- Bake for 45 minutes, until golden brown and set. Allow to cool for 5 minutes before serving. Serve with a dusting of icing sugar and a drizzle of maple syrup.
Notes
Storage: Store covered in the refrigerator for up to 3 days.