Description
Sourdough French Toast Casserole is an easy dish that combines creamy custard with crunchy granola, perfect for a busy morning.
Ingredients
Scale
- 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