Go Back
Cinnamon Streusel French Toast Bake
Melissa Hart

Cinnamon Streusel French Toast Bake

This is the make-ahead breakfast for people who want French toast without standing at the stove. The top gets craggy and crisp while the custard underneath stays soft, not wet. Dry bread matters here; fresh sandwich bread will dissolve.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb day-old brioche cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon divided
  • 1/2 tsp kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 4 tbsp cold unsalted butter cubed
  • 1/3 cup maple syrup

Method
 

  1. Grease a 9-by-13-inch baking dish and spread the brioche cubes in an even layer.
  2. Whisk the eggs, milk, cream, 1/4 cup brown sugar, vanilla, 1 tsp cinnamon and salt until no egg streaks remain.
  3. Pour the custard over the bread, press the cubes down gently and refrigerate the covered dish for at least 4 hours or overnight.
  4. Heat the oven to 350°F and let the dish stand at room temperature for 20 minutes.
  5. Rub the flour, pecans, remaining brown sugar, remaining cinnamon and cold butter together until uneven crumbs form, then scatter them over the bread.
  6. Bake uncovered until the center reaches 165°F and no liquid custard appears when pressed, 40 to 45 minutes.
  7. Rest for 10 minutes and drizzle with the maple syrup before cutting.