Sourdough French Toast Casserole

Are you looking for a crowd-pleasing breakfast? If yes, then look no further. This Sourdough French Toast Casserole will fit the bill perfectly! I have made many French Toast Casseroles in my day and this one is the winner in my book for three reasons.

#1: The sourdough bread cuts through the sweetness of the sugar and syrup

#2: By tearing the bread into smaller pieces, you are left with a finished product that is easier to eat

#3: Sourdough bread tends to be heartier than other breads and retains its shape and bite where other breads can get too soggy and mushy

Sourdough French Toast Casserole Ingredients:

• 4 tablespoons (1/2 stick) unsalted butter
• Cooking spray
• 1 (1-pound) loaf sourdough bread
• 8 large eggs
• 3 cups half and half, or 1 1/2 cups each whole milk and heavy cream
• 3/4 cup packed light brown sugar, divided
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground nutmeg, divided
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• powdered sugar (for serving)
• maple syrup (for serving)

Sourdough French Toast Casserole Instructions:

1. Place 4 tablespoons unsalted butter on the counter to soften slightly.
2. Coat a 9×13-inch baking dish or other 3-quart baking dish with cooking spray and set aside.
3. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange the bread in an even layer in the prepared baking dish.
4. Whisk 8 large eggs, 3 cups half and half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup packed light brown sugar, 1 Tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined.
5. Pour the egg mixture evenly over the bread. Cover with plastic wrap and refrigerate overnight.
6. Mix 1/2 cup chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
7. Add the softened butter to this mixture, working together with your hands if needed to incorporate the butter until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
8. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
9. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
10. Remove from the oven and cool for 5 minutes before serving. Sprinkle with powdered sugar and serve with maple syrup.

I originally found this recipe here. Thank you for sharing it, The Kitchn!

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Sourdough French Toast Casserole Recipe

Are you looking for a crowd-pleasing breakfast? If yes, then look no further. This Sourdough French Toast Casserole will fit the bill perfectly!

Course Breakfast

Cuisine French

Keyword casserole, french toast

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 9 hours 10 minutes

Servings 12 slices

Ingredients

• 4 tablespoons 1/2 stick unsalted butter
• Cooking spray
• 1 1-pound loaf sourdough bread
• 8 large eggs
• 3 cups half and half or 1 1/2 cups each whole milk and heavy cream
• 3/4 cup packed light brown sugar divided
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon ground nutmeg divided
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• powdered sugar for serving
• maple syrup for serving

Instructions

1. Place 4 tablespoons unsalted butter on the counter to soften slightly.
2. Coat a 9×13-inch baking dish or other 3-quart baking dish with cooking spray and set aside.
3. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange the bread in an even layer in the prepared baking dish.
4. Whisk 8 large eggs, 3 cups half and half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup packed light brown sugar, 1 Tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined.
5. Pour the egg mixture evenly over the bread. Cover with plastic wrap and refrigerate overnight.
6. Mix 1/2 cup chopped nuts, 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl.
7. Add the softened butter to this mixture, working together with your hands if needed to incorporate the butter until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.
8. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats.
9. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes.
10. Remove from the oven and cool for 5 minutes before serving. Sprinkle with powdered sugar and serve with maple syrup.