Description
A rich, cozy, and make-ahead french toast casserole with sourdough bread, eggs, cream, cinnamon, and vanilla perfect for holiday brunches.
Ingredients
1 loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Butter for greasing
Optional toppings: powdered sugar, maple syrup, fresh berries
Instructions
Cut sourdough bread into cubes and toast lightly or let dry overnight.
In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt.
Grease a 9×13-inch baking dish with butter.
Add bread cubes to the dish and pour the custard evenly over the top.
Press down gently to help the bread absorb the liquid.
Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 350°F (175°C).
Bake uncovered for 45 to 50 minutes, or until golden and set in the center.
Cool for 10 minutes before slicing. Serve with toppings of choice.
Notes
Use slightly stale sourdough for best results. Add-ins like blueberries, chocolate chips, or chopped pecans can be mixed in for extra flavor. You can swap whole milk for almond or oat milk to make it dairy-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 160mg