Why are my kids always asking for pancakes and French toast on a Wednesday? We have school and work and everyone slept late….there is no way French toast is happening. Until now! This make ahead French toast casserole is the solution to busy mornings and quite the delicious solution I might add. A cinnamon crumble topping is what sets this recipe apart- that topping really belongs on a pie but hey, I’ll gladly eat it for breakfast! So before you go to bed tonight, mix together this French toast casserole and let it marinate overnight. Pop it in the oven in the morning and your day is already off to a great start.

 

Ingredients:

1 loaf sourdough bread (we used Pepperidge Farm loaf)

8 eggs

2 cups milk

½ cup heavy cream

¾ cup sugar

2 TB vanilla

Topping:

½ cup flour

½ cup brown sugar

1 tsp. cinnamon

¼ tsp. salt

½ cup cold butter, cut into pieces

 

Instructions:

Cut loaf into cubes and place evenly in a greased 9×13 pan.

In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

Cover your pan with Saran Wrap and refrigerate overnight.

Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.

Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.

Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.

Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

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Quick tip: Make the crumble topping the night before as well and leave it out at room temperature. One less thing to do in the morning!

Recipe and image courtesy of Lil Luna