Before baking, buttery challah is covered in spiced custard and crumble. Make this French toast casserole the night before and bake it in the morning!
– ⅓ cup all-purpose flour spooned & leveled (42 grams)– ½ cup packed light or dark brown sugar (100 grams)– ½ teaspoon ground cinnamon– Tiny pinch of salt– ¼ cup cold unsalted butter cubed into small pieces (60 grams)
Ingredient
Direction
Cube the bread and spread it evenly in a greased 9x13-inch baking pan. Make custard: Lightly beat eggs in a large bowl. Mix in brown sugar, vanilla, and spices. Slowly add heavy cream and milk.
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I recommend mixing the ingredients in this order to avoid cinnamon clumps in the custard. Cool the casserole: Pour custard over cubed bread (press down in spots to fully submerge).
Foil or plastic wrap the casserole dish and chill for 3 hours or overnight. Make the crumb topping: Mix flour, brown sugar, cinnamon, and salt in a medium bowl.
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Cut cubed cold butter into dry ingredients with a pastry cutter or fork. Refrigerate crumb topping until use. Cold casserole: Bake casserole after 30 minutes on counter.
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While waiting, preheat oven to 350°F (180°C). Atop and bake: Top the casserole with crumb topping after 30 minutes in the fridge. Bake until topping is set and edges are golden.