Cinnamon French Toast Casserole

Every year since Patrick and I have been married I have made French Toast Casserole for breakfast on Christmas morning. It is our little family tradition. It is one of Patrick’s favorites and so every time there is a special occasion, his birthday, or in this case, Father’s Day, this is his special request.
It is fairly simple. I usually make it up the night before and then just put it in the oven when we get up the following morning and then it is ready without too much trouble. Patrick likes it best served with bacon.

Cinnamon French Toast Casserole


For the French Toast
1 loaf of French bread, but into cubes
8 whole eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 tablespoons pure vanilla extract

For the Streusel Topping
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces


Grease a baking dish with butter or cooking spray. Places the cubes of bread evenly in the pan. In a large bowl, whisk together the eggs, cream, milk, sugars, vanilla, cinnamon, and nutmeg. Pour evenly over bread. Cover well and store in the refrigerator overnight (or at least 2-3 hours).

To make the topping: mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter with a pastry cutter or fork until crumbly. Store in fridge until needed.

When ready to bake, sprinkle topping over casserole, and bake at 350 for 45 minutes.

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