Cinnamon Swirl French Toast Casserole
Cubes of cinnamon swirl bread soaked overnight in a vanilla custard, then baked until puffed and golden with a crisp brown sugar pecan topping. Assemble the night before for an easy holiday breakfast.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 hr 5
- Serves
- 8
Slightly stale bread soaks up the custard without turning mushy, so don’t skip the drying step. If the top browns too fast, tent it loosely with foil for the last 15 minutes. Leftovers reheat well in a 325°F oven.
Method
-
Butter a 9 by 13-inch baking dish. Spread the bread cubes in an even layer and let them dry out for , or toast them in a 300°F (150°C) oven for .
-
Whisk the eggs, milk, cream, 1/3 cup brown sugar, vanilla, cinnamon and salt until smooth. Pour evenly over the bread and press down so every cube is soaked. Cover and refrigerate for at least , or overnight.
-
Heat the oven to 350°F (175°C). Stir the topping brown sugar and flour together, then rub in the cold butter until crumbly. Mix in the pecans and scatter over the casserole.
-
Bake uncovered for , until puffed, golden and a knife in the center comes out clean.
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Rest for , then serve warm with maple syrup.
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