French Toast Casserole

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Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Refrigerate Overnight 6 hours
Total Time 1 hour
Servings 8
Calories 580 kcal
Author Kristyn Merkley
Ingredients
1 loaf sourdough bread
8 eggs
2 c milk
1/2 c heavy cream
3/4 c sugar
2 TB vanilla

Topping
1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c butter cold, cut into pieces
Instructions
Cut loaf into cubes and place evenly in a greased 9×13 pan.

In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

Cover your pan with Saran Wrap and refrigerate overnight.

Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.

Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.

Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.

Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

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