Treat yourself to the breakfast of your dreams with this Brown Sugar Streusel-Topped French Toast Casserole! This is an easy recipe that’s both super simple, but oh-so impressive.
When I go to sleep tonight, I think I’ll be dreaming of this brown sugar streusel-topped french toast casserole. I’m one of those people who wakes up hungry, so I like having something this delicious to look forward to in the morning!
Brioche squares have never been so intoxicating. As soon as the aroma of brown sugar, cinnamon, and vanilla fills your kitchen, everyone will come running.
Even if I smelled this casserole in the dead of night, I’d probably wake up and go see what was going on in the kitchen!
The buttery cinnamon streusel topping is really what makes this casserole so unforgettably good.
And once it’s drizzled with maple syrup or honey? It’s almost too dreamy to put into words!
Just trust me on this – if you love breakfast as much as I do, then you NEED to make this easy french toast casserole.
Ingredients for French toast casserole
- Eggs – They can be cold or room temperature.
- Milk – I use whole milk, but 2% will also work. You could even try oat milk!
- Light brown sugar – All out of brown sugar? You can make some by simply combining 1 cup of white sugar with 1 tablespoon of molasses.
- Cinnamon – If you want to warm up this dish even more, toss a little nutmeg in there with the cinnamon.
- Vanilla extract – This adds a wonderful depth of sweetness without adding more sugar.
- Salt – Just a pinch.
- Brioche bread – You want it to be stale! If it’s fresh, help it get stale by chopping it up and letting it sit on the counter for a few hours before using.
- Butter – Use unsalted for best results, and make sure it’s room temperature.
- Flour – Just plain ol’ all-purpose flour will get the job done.
- Pecans – These can be omitted, but I love the added crunch they give this casserole!
How long will it stay fresh?
In an airtight container in the refrigerator, this breakfast casserole will stay fresh for up to 3 days. The best part? It actually reheats pretty well in the microwave! And even if it dries out a little bit, just add some maple syrup on top.
Can I freeze it?
Yes! Once baked, let the French toast casserole fully cool to room temperature. Then, cover the dish tightly with plastic wrap and place it in the freezer. It will stay fresh for up to 3 months.
When you’re ready to enjoy it, pop it back into the oven at 375°F and bake uncovered for about 20 minutes or until warm.
Here are just a few of my other favorite breakfast treats!
Brown Sugar Streusel-Topped French Toast Casserole
- 6 eggs
- 1 ½ cup milk
- 1 cup light brown sugar, packed and divided
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 loaf stale brioche bread, about 10 slices, each slice cut into 9 squares*
- 6 tablespoons unsalted butter, room temperature
- ¼ cup all-purpose flour
- ½ cup chopped pecans
- Whisk the eggs in a large bowl then add the milk, ½ cup of brown sugar, 1 teaspoon of cinnamon, vanilla and salt and whisk until smooth.
- Add the bread to a large bowl and pour the egg mixture over the bread and lightly toss to coat.
- Add the bread to an 8×8 baking pan or a 9-inch round casserole dish, cover and refrigerate for 4-8 hours.
- Preheat the oven to 375 degrees Fahrenheit 10 minutes before baking the casserole.
- Mix the butter, remaining ½ cup of brown sugar, flour, remaining teaspoon of cinnamon and a pinch of salt together then stir in the pecans.
- Dollop the mixture around the top of the casserole evenly.
- Bake for 45-60 minutes or until the edges of the casserole turn a light golden color and the top has formed a nice crust.
- Let the casserole rest for 10 minutes to allow it to settle.
- Serve with fresh fruit and a drizzle of maple syrup.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.