Sourdough French toast casserole is the easiest way to get a creamy inside, crisp edges, lemon tang, and a crunchy granola top all from sourdough cubes that soak in custard overnight. It fills the kitchen with a warm nutty scent.
This recipe addresses sogginess, blandness, and preparation time, while offering creamy texture, crisp edges, and a deliciously tangy flavor profile for breakfast.
I found soggy spots fade away with a quick toast of the cubes (I nearly skipped that once!). This easy sourdough casserole stops bland custard but still feels like traditional french toast. It’s reliable for a busy morning.
After soaking overnight, I pop it in the oven and in about 45 minutes you get a warm, golden top and soft center. You can prep it the night before (huge timesaver) and bake first thing in the morning.
If you enjoy a fruity morning bake, you’ll want to try Sourdough Blueberry Scones next.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to sourdough bread.
- This recipe is not dairy-free or nut-free due to butter and sliced almonds.
- This recipe contains eggs and dairy, so it is unsuitable for vegan diets.
- This recipe is vegetarian.
- This recipe does not meet keto or low-carb diets due to high sugar and starch content.
Why You Will Love This Recipe
- Silky custard with nutty aroma The browned butter in the egg-and-cream mix adds a warm, nutty scent while the pre-toasted cubes soak 8–12 hours for a custardy interior.
- Tangy lemon-cream ribbon Cream cheese whipped with lemon zest and juice creates a bright swirl that cuts through the sweetness in every slice.
- Crunchy granola streusel A mix of oats, sliced almonds, cinnamon, honey, and brown sugar bakes into a crisp topping that holds up under warm syrup.
- Make-ahead flexibility You can assemble this sourdough french toast casserole the night before or freeze it for up to a month, then bake at 350°F for 45–50 minutes.
Sourdough French Toast Casserole
- Prep Time: 10 minutes
- Cool Time: 8 hours
- Cook Time: 45 minutes
- Total Time: 8 hours 55 minutes
- Yield: 8 servings 1x
- Category: breakfast
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Sourdough French Toast Casserole is an easy dish that combines creamy custard with crunchy granola, perfect for a busy morning.
Ingredients
- 1½ pounds sourdough bread, crusts removed, cut into 1” cubes
- 4 tablespoons unsalted butter
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Zest of 1 lemon (about 1 teaspoon)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- Zest of ½ lemon
- 1 teaspoon lemon juice
- 1 cup old-fashioned oats
- ¼ cup sliced almonds
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Instructions
- Preheat oven to 350°F and spread the sourdough cubes on a baking sheet. Bake for 10 minutes, stirring halfway through until the cubes lose their sheen and look dry but not brown. This step prevents the bread from becoming gummy and ensures it soaks up the custard evenly.
- In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl it until it foams, mellows, and turns a rich brown color, which usually takes about 3 to 4 minutes. Immediately pour the browned butter into a heat-proof bowl to stop the cooking process, ensuring you capture that nutty aroma.
- In a large bowl, vigorously whisk together the 8 large eggs, 2 cups of whole milk, 1 cup of heavy cream, ¾ cup of granulated sugar, 2 teaspoons of vanilla extract, ½ teaspoon of almond extract, lemon zest, 1 teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt. Gradually stream in the warm brown butter while whisking until the mixture is completely smooth. This ensures each piece of bread is enveloped in the custard for an ideal texture.
- In a separate bowl, beat together the 8 ounces of softened cream cheese, ¼ cup of powdered sugar, lemon zest, and 1 teaspoon of lemon juice until you see a smooth consistency and no lumps remain. This tangy swirl will add a refreshing brightness to your dish.
- Lightly butter a 9×13-inch baking dish and press half the toasted sourdough cubes evenly in the bottom. Dollop half of the cream cheese mixture in six spots and gently swirl it using a knife. Pour half of the custard mixture over this layer. Repeat the process with the remaining bread cubes, the rest of the cream cheese mixture, and the custard. Press down lightly to ensure all the bread is submerged for even cooking.
- Cover the casserole tightly and refrigerate for 8 to 12 hours. This long soak allows the custard to thoroughly infuse the bread, resulting in a perfectly silky texture once baked. For advance preparation, consider assembling in a freezer-safe dish, then freezing. Thaw it in the refrigerator for 24 hours before baking.
- In a bowl, mix together the 1 cup of old-fashioned oats, ¼ cup of sliced almonds, 2 tablespoons of brown sugar, and ½ teaspoon of ground cinnamon. Drizzle in the 2 tablespoons of melted butter and 1 tablespoon of honey, stirring until all ingredients are well coated. Chill the streusel mixture until you’re ready to bake; it will form nice clusters.
- Preheat your oven to 350°F. Uncover the casserole and evenly sprinkle the granola streusel over the top. Bake for 45 to 50 minutes, until the edges are golden and the center is set but still slightly wobbly. If the top begins to brown too quickly, loosely tent it with foil after about 30 minutes.
- Allow the casserole to rest for 10 minutes before slicing. This resting period will help the custard set further, making it easier to cut perfect pieces.
Notes
- Brown Butter: This technique enhances the flavor complexity; be vigilant to prevent burning.
- Lemon Zest & Almond Extract: These additions enhance fragrance and offset sweetness, creating a balanced flavor profile.
- Variations: You can substitute sliced almonds with pecans in the streusel, or try using orange zest instead of lemon for a different twist.
- Storage: Any leftovers should be covered and refrigerated for up to 3–4 days. Reheat slices in a preheated 350°F oven for 10-12 minutes to restore warmth and texture.
- Freezer-Friendly: Assemble the dish ahead of time and freeze for up to 1 month. Thaw in the refrigerator overnight before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg
Ingredient Notes
- Sourdough bread cubes: I look for day-old sourdough with an open crumb; I remove crusts, cut into 1-inch cubes so they soak evenly.
- Eggs: I pick large eggs at room temperature so they whisk smoothly; they set the custard and give that creamy texture.
- Whole milk: I grab cold whole milk; its fat adds richness to custard; I swap in 2% but expect a thinner filling.
- Heavy cream: I choose high-fat heavy cream for silkier custard; low-fat versions alter set and mouthfeel.
- Vanilla extract: I reach for pure vanilla extract; its aromatic oils lift flavors; imitation tastes flat; paste works too.
- Almond extract: I add just a drop of almond extract; it boosts fragrance; skip it or use extra vanilla if you prefer.
- Lemon zest: I zest a firm, unwaxed lemon; its oils cut sweetness; I avoid pith so bits stay bright.
- Ground cinnamon: I use fresh cinnamon with strong aroma; it warms custard without taking over; stale powder falls flat.
- Cream cheese: I let cream cheese sit at room temperature until soft; it blends into a smooth lemon swirl without lumps.
- Old-fashioned oats: I pick old-fashioned oats for the streusel; they stay chewy; instant oats turn gummy during baking.
- Sliced almonds: I toast sliced almonds lightly; they add crunch; swap with pecans if you want a richer bite.
- Honey: I drizzle runny honey; it binds streusel; if yours is thick I warm it gently to pour smoothly.
- Lemon juice: I squeeze fresh lemon juice; its acid brightens the cream cheese swirl; bottled juice tastes harsh.
Recipe Baking Tips
- If soggy center develops, bake sourdough cubes 10 minutes at 350°F before soaking to remove excess moisture during the overnight rest.
- When streusel browns too fast, tent casserole loosely with foil 30 minutes into baking to protect granola topping from overcoloring.
- If lemon swirl merges poorly, place 8 cream-cheese dollops over bread, then swirl immediately before pouring custard 2 hours prior to refrigerating.
- When edges bake too slowly, shift dish to upper rack 20 minutes into baking to boost heat exposure for golden brown perimeters.
- For uneven custard texture, whisk browned butter into eggs and dairy for 1 minute until smooth before distributing over bread cubes.
Serving Suggestions
Serve with Maple-Apple Compote, Cinnamon-Spiced Sausage, Cornmeal Pancakes, Date Squares, Oatmeal Muffins and Spinach Frittata alongside Ham Quiche Lorraine slices.
Offer Mixed Berry Salad, Strawberry Arugula Salad, Greek Yogurt Parfait, Lemon Ricotta Pancakes and Zucchini Bread topped with almond slivers.
Use leftover sourdough french toast casserole cubes in breakfast tacos and burrito bowls served with pico de gallo and guacamole.
Add diced sourdough french toast casserole to Greek Yogurt Parfait cups or Fruit Bowls topped with honey and pecan crumbs.
Top slices of sourdough french toast casserole with Cinnamon Syrup, Maple Bourbon Sauce, Vanilla Cream Drizzle and Salted Caramel Sauce.
Garnish sourdough french toast casserole with whipped mascarpone, honey almond butter swirl, blueberry compote and citrus drizzle alongside mint sprigs.
Recipe variations
- You can use gluten-free sourdough cubes instead of regular sourdough, removing crusts and toasting cubes ten minutes at 350°F before eight to twelve hour soak.
- Add one tablespoon orange zest and teaspoon vanilla extract to the brown butter custard for a bright twist that cuts sweetness and lifts butter aroma.
- Either chopped pecans or walnuts can replace almonds in the granola streusel, combining one cup oats, half cup nuts, two tablespoons sugar, butter and honey.
- If using a half loaf pan, halve ingredients: two eggs, one cup milk, half cup heavy cream, and serve with my Gluten-Free Almond Cherry Bread.
Save This Recipe!
How to Store?
To keep your Ultimate Brown Butter Sourdough French Toast Casserole with Lemon-Cream Cheese Swirl and Granola Streusel fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Warm at 350°F for 10 minutes before serving.
Refrigeration: Place in an airtight container in refrigerator up to 4 days. Reheat in 350°F oven for 15 minutes until warm.
Freezing: Wrap casserole in plastic wrap and place in freezer container. Freeze up to 1 month. Fully thaw in refrigerator overnight.
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