French Toast Casserole
Perfect french toast casserole baked in the oven and topped with a vanilla glaze!
baked, breakfast casserole, casserole, french toast
Divas Can Cook
French Bread (about 14-16 cups when cubed. MUST be a bit dry.)
half n half
light brown sugar
Brown Sugar Topping
cut into pieces
half n half
or enough to make a thick glaze
Preheat oven to 350 F.
Grease the bottom and sides of a 9x13 glass casserole dish.
Cut bread into cubes and place in casserole dish. Set aside.
In a saucepan, melt butter.
Add half n half, brown sugar and cinnamon.
Stir until sugar is dissolved, do not boil. Remove from heat and allow to cool a bit.
In a large bowl, beat eggs until uniform in color.
Stir warm half n half mixture into the eggs.
Add vanilla extract if using.
Pour just enough egg mixture ( YOU MAY NOT NEED IT ALL) *see note* over the bread cubes.
Toss the bread cubes gently so that all of them are covered in the egg mixture.
Cover and refrigerate for 30 minutes.
Make the crumb topping by combining flour, brown sugar, cinnamon and salt in a bowl.
Cut in the butter until crumbly.
When all or at least most of the egg mixture has been absorbed into the bread, remove it from the fridge and sprinkle with the crumb topping.
Bake for 55-60 minutes (check on it at the 45-minute mark since different breads seem to cook differently)
Remove from oven and allow to cool a bit.
Prepare the glaze by combining powdered sugar, half n half and vanilla until smooth.
Drizzle glaze over french toast casserole.
When using challah or sourdough bread, you made need two loaves if they are on the smaller side.