As spring is approaching, I am looking for ways to cook yummy, from scratch meals without spending hours in the kitchen. The nicer the weather, the more I want to be outside. I love this Sourdough French Toast Casserole for these spring weekend days. I make it the night before, wake up and pop it in the oven for a scrumptious breakfast before a day spent outside in the sunshine. It is also perfect to feed a large group quickly and easily. You just can’t beat it- yummy, stress free breakfast!
I also love this recipe as a way to use up ingredients. Have some older bread on the verge of being stale? It is perfect for this casserole. Have some heavy whipping cream hanging out in the fridge from something else? Use it up in here. Chickens lay extra eggs that day? Perfect for this casserole.
Tips for making Sourdough French Toast Casserole
This is a very forgiving and flexible recipe. Though I personally prefer Sourdough bread in it, you can use any cubed bread. You can adjust the ingredients a bit for the proportions your family loves best. If you do not have heavy whipping cream, just do milk in it’s place. I prefer the extra creaminess of the whipping cream but milk will make a yummy casserole too! You can easily double the recipe to feed a crowd or make a smaller batch if it’s just for two. Though not my preference, some people like to add nuts or berries to this. Like I said, super flexible!
I love to make this the night before and cook in the morning for a stress free breakfast. I also think letting everything soak overnight creates a really flavorful casserole. However, if you are in a pinch, you can absolutely make this all in one morning and skip the overnight fridge step.
- 10 slices of sourdough bread cubed
- 7 large eggs
- 1 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 tablespoons salted butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Steps for Sourdough French Toast Casserole
- Grease a baking pan. I use an 8×8 for a thicker casserole or a 9×13 for a thinner version
2. Cube approximately 10 slices of sourdough bread into 1 inch cubes and layer into the pan. This measurement is an estimate- feel free to put in as much bread as feels right for your family.
3. Whisk together the eggs, milk, heavy cream, maple syrup, vanilla, salt, cinnamon and nutmeg.
4. Pour egg mixture over the bread cubes.
5. Cover and refrigerate overnight.
6. When you are ready to bake, remove casserole from fridge and let it come to room temperature while you preheat the oven to 350 degrees.
7. While oven is heating, mix butter, cinnamon and brown sugar with pastry cutter until crumbly.
8. Crumble the butter and brown sugar mixture on top of casserole.
9. Cover with foil and bake for 25-30 minutes. Uncover and bake for another 15-20 minutes.
10. Serve hot with a drizzle of maple syrup. Enjoy!
Spring Recipe Collaboration
This recipe is part of a collection of fresh Spring recipes with a group of amazing Homesteading bloggers!
Check out all their amazing recipes here: