Description
The baguette bread in this overnight breakfast recipe is the key to a yummier, firmer, french toast casserole in the morning.
Ingredients
Scale
Batter Ingredients
- 1 1/2 loaves baguette bread
- 15 large eggs
- 2 3/4 cups milk
- 1/2 cups buttermilk
- 3/4 cups heavy cream
- 1 tbsp espresso powder (optional – but it’s a nice kick!)
- 2 tbsp pure vanilla
- 3/4 cup turbinado sugar
- 1 tbsp cinnamon
Topping
- 8 tbsp cold unsalted butter (blender optional – we cube the cold butter and mix with our hands)
- 2 1/4 cups turbinado sugar
- 1 cup flour
- 1/4 tsp sea salt
Instructions
- Cut bread into cubes and spread evenly into a greased 9 x 13″ pan and 8 x 8″ pan. It’s important not to overload the bread in layers or the egg mixture will not be enough.
- In a bowl, whisk together eggs, buttermilk, milk, cream, espresso powder, turbinado sugar, and cinnamon.
- Pour the egg mixture over the baguette bread, covering the top slightly. Cover and refrigerate overnight, at least 7 hours.
- Combine the butter, sugar, flour and sea salt. Mix with your hands until crumbly. Put in a ziplock bag and store in the refrigerator until the morning.
- In the morning, set the oven to 350 degrees. Take out the casserole and top evenly with the crumb topping.
- Bake for 40-50 minutes until all egg is cooked and it’s as crunchy as you like it.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American