Description
This Sourdough French Toast Casserole is a comforting and delicious breakfast dish featuring cubed sourdough bread soaked in a rich mixture of eggs, milk, cream, cinnamon, and vanilla. Baked until golden brown and served with maple syrup, it’s perfect for a weekend brunch or special occasion.
Ingredients
Scale
Main Ingredients
- 1 loaf of sourdough bread, cubed
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup maple syrup (for serving)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix wet ingredients: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
- Combine bread and egg mixture: Add the cubed sourdough bread into the egg mixture and gently fold so each piece of bread is well coated and absorbs the liquid.
- Transfer to baking dish: Pour the soaked bread mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Chill before baking: Cover the dish and refrigerate for at least 1 hour, or for best results, overnight to allow the flavors to meld and the bread to soak fully.
- Bake the casserole: Remove from refrigerator and bake in the preheated oven for 45-50 minutes until the top is golden brown and the center is set and firm.
- Serve: Let the casserole cool slightly, then serve warm with maple syrup drizzled on top for extra sweetness and flavor.
Notes
- For a richer flavor, use whole or 2% milk and heavy cream as indicated.
- Overnight soaking enhances the texture and flavor, so plan ahead if possible.
- Add toppings like fresh berries, nuts, or a dusting of powdered sugar for variation.
- To make this gluten free, substitute the sourdough bread with a gluten-free loaf.
