Brown sugar gives this french toast casserole a crunchy streusel topping with a bit of syrup underneath.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Servings: 10servings
Calories: 503kcal
Author: Lucy Brewer
Ingredients
Casserole
¼cupmelted butter
¾cupfirmly packed brown sugar
1loaf challah or French breadcrusts removed and sliced about 1 1/2 inches thick
8largeeggs
2cupshalf and half
1tablespoonvanilla extract
½teaspooncinnamon
½teaspoonfreshly grated nutmeg
¼teaspoonground ginger
1teaspoonGrand Marnier
¼teaspoonKosher salt
Streusel Topping
1cuplight brown sugar
1cupall-purpose flour(if not using nuts, add additional 1/2 cup flour)
1cupchopped nuts
¼teaspooncinnamon
¼teaspoonfreshly grated nutmeg
pinch of salt
1stick unsalted butter
Instructions
Combine 1/4 cup melted butter and 3/4 cup brown sugar in a 9x13 baking dish and spread evenly over the bottom of the dish. Lay bread slices over the brown sugar.
Whisk together eggs, half and half, vanilla, cinnamon, ginger, nutmeg, Grand Marnier, and salt until well blended. Pour egg mixture over the bread slices, covering each piece of bread with liquid.
Cover and refrigerate overnight or for several hours.
Remove from refrigerator at least half an hour before baking.
Preheat oven to 350.
Streusel Topping
In a large mixing bowl, stir together flour, brown sugar, cinnamon, nutmeg, and salt until well mixed. Using your fingers, work the butter in until the mixture resembles large crumbs. If using nuts, stir in the pecans and mix well.
Do not over mix or your topping will turn mushy. Sprinkle all of the topping evenly over the casserole prior to baking.
Bake casserole until set and top is nicely browned, about 45 minutes. Remove and let cool slightly before serving.