Description
This Sourdough French Toast Casserole is a decadent, make-ahead breakfast or brunch dish featuring cubes of toasted sourdough bread soaked in a rich custard infused with vanilla, almond, lemon zest, and cinnamon. Cream cheese swirls add tangy brightness, while a crunchy oat and almond streusel topping provides a delightful contrast. After an overnight soak, the casserole is baked to golden perfection with a creamy, custardy center and crisp edges.
Ingredients
Scale
Bread and Butter
- 1½ pounds sourdough bread, crusts removed, cut into 1″ cubes
- 4 tablespoons unsalted butter
- 2 tablespoons unsalted butter, melted (for streusel)
Custard
- 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
Cream Cheese Mixture
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- Zest of ½ lemon
- 1 teaspoon lemon juice
Streusel Topping
- 1 cup old-fashioned oats
- ¼ cup sliced almonds
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground cinnamon
- 1 tablespoon honey
Instructions
- Toast the Bread: 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 prevents the bread from becoming gummy and ensures it soaks up the custard evenly.
- Brown the Butter: 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 (3 to 4 minutes). Immediately pour the browned butter into a heat-proof bowl to stop the cooking process and capture the nutty aroma.
- Make the Custard: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, lemon zest, ground cinnamon, and kosher salt. Gradually stream in the warm brown butter while whisking until smooth. This custard will soak the bread for ideal texture.
- Prepare Cream Cheese Mixture: In a separate bowl, beat softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and lump-free. This adds a tangy brightness to the casserole.
- Assemble the Casserole: Lightly butter a 9×13-inch baking dish. Press half the toasted bread cubes evenly into the bottom. Dollop half of the cream cheese mixture in six spots and gently swirl it with a knife. Pour half the custard over this layer. Repeat with remaining bread cubes, cream cheese mixture, and custard. Press down lightly to submerge the bread for even cooking.
- Soak Overnight: Cover casserole tightly and refrigerate for 8 to 12 hours to allow custard to fully infuse the bread, yielding a silky texture. For advance prep, assemble in a freezer-safe dish and freeze; thaw in refrigerator 24 hours before baking.
- Prepare Streusel Topping: In a bowl, mix oats, sliced almonds, brown sugar, and cinnamon. Drizzle melted butter and honey over the mixture and stir until well coated. Chill until ready to bake; streusel will form clusters.
- Bake the Casserole: Preheat oven to 350°F. Uncover casserole and evenly sprinkle streusel topping. Bake 45 to 50 minutes until edges are golden and center is set but slightly wobbly. If top browns too quickly, tent loosely with foil after 30 minutes.
- Rest and Serve: Let casserole rest 10 minutes before slicing to allow custard to set further for cleaner cuts.
Notes
- Removing sourdough crusts helps the bread soak evenly and produce a tender bite.
- Browning the butter adds a rich, nutty flavor that elevates the custard.
- Overnight soaking is essential for fully infused custard and creamy texture.
- This casserole can be assembled ahead and frozen for convenience.
- If the streusel browns too fast during baking, cover loosely with foil to prevent burning.
- Use full-fat dairy and eggs for the best creamy custard setting.
- Ensure the cream cheese mixture is smooth before swirling to avoid lumps.
