Perfect for a special holiday morning, this casserole can be made ahead of time, refrigerated and just baked in the morning. 

This recipe was provided by a close family friend of the Kunkel's and has become a staple to enjoy together Christmas morning!

Laura's French Toast Casserole, 10-12 servings
1 loaf Pepperidge Farms Cinnamon Swirl Bread
8 eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 tsp. vanilla extract

For the topping:
1/2 cup flour
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1 pinch nutmeg
1 stick cold butter

Grease a 9X13 inch pan with butter. Tear bread into chunks and place into pan.

Mix eggs, milk, cream, sugar, and vanilla until well incorporated. Pour over bread. Cover and store in the refrigerator for several hours or overnight.

Mix flour, brown sugar, ground cinnamon, salt, and nutmeg. Cut butter into mixture until it forms a nice crumble the size of small pebbles. Place in a ziplock bag in the refrigerator if not baking casserole until the next morning. 

When you are ready to bake, preheat oven to 350 degrees. Sprinkle topping over top of bread mixture and bake for one hour. Serve warm with pure maple syrup and/or fresh berries. 

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For a printable version of this recipe, click here: Laura's French Toast Casserole
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