Decadent Cinnamon Streusel French Toast Casserole In 1 Pan

I still remember the first time I made this Cinnamon Streusel French Toast Casserole for Christmas morning. The scent of cinnamon and butter filled the whole house before the guests even arrived – that warm, sweet aroma that makes everyone gather in the kitchen, noses twitching. What I love most is how easy it is! While everyone else was stressing over holiday meals, I simply cubed some bread the night before, whisked together the custard, and let it all soak overnight. Come morning, all I had to do was sprinkle on that irresistible streusel topping (my favorite part – crunchy, buttery, with just the right amount of spice) and pop it in the oven. By the time the kids came running downstairs, the casserole was golden and puffed up like something from a bakery window. That first bite? Pure magic – crisp streusel giving way to soft, custardy bread underneath. It’s become our family’s must-have holiday breakfast ever since.

Why You’ll Love This Cinnamon Streusel French Toast Casserole

Trust me, this isn’t just any breakfast casserole – it’s the one you’ll make again and again. Here’s why:

• Effortless mornings: Prep everything the night before, then just bake while the coffee brews. No holiday morning stress!
• Feeds a crowd: That 9×13 pan disappears fast at brunches. I’ve served it to 12 hungry relatives with zero complaints.
• That streusel magic: The cinnamon-brown sugar topping bakes into this crisp, buttery crown that makes everyone ask for seconds.
• Better than basic French toast: No standing at the stove flipping slices – just one glorious pan of custardy, spiced perfection.

Seriously, the hardest part? Waiting for it to cool enough to dig in!

Ingredients for Cinnamon Streusel French Toast Casserole

Gathering the right ingredients is half the battle with this recipe – and trust me, every single one plays a starring role. I’ve made this casserole with all sorts of variations over the years, but this combination is absolute perfection. Let’s break it down into two parts: the luscious bread base and that irresistible streusel topping (my favorite part to make – and eat!).

For the Bread Mixture:

• 1 loaf bread – I swear by challah or brioche for their rich texture, but French bread works great too (about 12 oz, cut into 1-inch cubes)
• 8 large eggs – room temperature blends better
• 2 1/2 cups half & half – the secret to that custardy center
• 1/4 cup granulated sugar – just enough sweetness
• 1/2 cup packed brown sugar – dark brown adds depth
• 1 tbsp vanilla bean paste – or good quality extract if that’s what you’ve got
• 2 tsp ground cinnamon – can’t have French toast without it!
• 1/4 tsp freshly grated nutmeg – worth grating yourself
• 1/4 tsp salt – balances all that sweetness

For the Cinnamon Streusel Topping:

• 1 1/2 cups all-purpose flour – spooned and leveled
• 3/4 cup packed brown sugar – creates those caramelized bits
• 1 tsp ground cinnamon – double the spice, double the nice
• 1/4 tsp freshly grated nutmeg – yes, more nutmeg!
• 2 tsp vanilla bean paste – ties everything together
• 1/4 tsp salt – don’t skip this
• 2/3 cup melted butter – unsalted, and slightly cooled

Pro tip from my many test batches: measure your flour correctly! Too much makes the streusel dense. I like to use the spoon-and-level method for perfect results every time.

How to Make Cinnamon Streusel French Toast Casserole

Okay, let’s get to the fun part – turning those simple ingredients into the most amazing breakfast casserole you’ve ever tasted! I’ve made this recipe dozens of times, and I’ve learned all the little tricks to make it perfect. The key is taking your time with each step – trust me, it’s worth it when you pull that golden, fragrant dish from the oven.

Preparing the Bread Mixture

First things first – preheat that oven to 350°F and grab your favorite 9×13 baking dish. Grease it well (I use butter for extra flavor). Now, take your bread cubes and spread them evenly in the dish. Don’t pack them too tight – you want room for that custard to soak in everywhere!

In a large measuring cup or bowl, whisk together the eggs, half & half, both sugars, vanilla, cinnamon, nutmeg, and salt until it’s completely smooth. This is your magic custard mixture – pour it slowly over the bread, making sure every cube gets some love. Here’s my secret: use clean hands to gently press down the bread so it all gets soaked. Then walk away for at least 15 minutes (overnight is even better if you’re prepping ahead). The waiting is tough, but it makes all the difference for that perfect custardy texture!

Making the Cinnamon Streusel Topping

While the bread is soaking, let’s make the star of the show – that irresistible streusel topping! In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Now drizzle in that melted butter (make sure it’s cooled slightly so it doesn’t melt the sugar) and the vanilla. Here’s where it gets fun – use a fork to mix it all together until you get these beautiful, crumbly clusters. You want some pea-sized bits and some finer crumbs – this variety gives you the perfect texture after baking.

When your bread has soaked up all that custardy goodness, sprinkle the streusel evenly over the top. Don’t press it down – those loose crumbs will crisp up beautifully in the oven. Pop it in and bake for about 45 minutes, until the top is golden brown and the center is set but still slightly jiggly. The smell will drive you crazy – just try to resist opening the oven door too often!

Pro tip: If you notice the top browning too quickly (it happens to me sometimes with my finicky oven), just loosely tent some foil over it for the last 10-15 minutes. And if you love extra texture, try adding some chopped pecans to your streusel – it’s a game changer! For more custardy inspiration, check out my favorite bread pudding recipe too.

Tips for the Perfect Cinnamon Streusel French Toast Casserole

After making this casserole more times than I can count (and taste-testing every single batch, of course), I’ve picked up some foolproof tricks that’ll make yours turn out bakery-perfect every time:

• Stale bread is your friend: That slightly dried-out loaf from yesterday? Perfect! Fresh bread turns mushy, while day-old soaks up the custard like a dream without falling apart.
• Sweetness control: If you’re serving kids or have a serious sweet tooth, bump up the brown sugar in the custard by 1/4 cup. For a more balanced flavor, cut back the streusel sugar to 1/2 cup.
• Streusel distribution secrets: Use your fingers to sprinkle it from high up – this gives you that gorgeous, even coverage with some delightful clumps.
• The soak test: Press a bread cube gently with your finger before baking – if it springs back slowly, it’s perfectly soaked. If it stays indented, give it 5 more minutes.

Oh, and one more thing – always make extra streusel. I won’t judge if you “accidentally” drop some extra on top!

Make-Ahead and Storage Instructions

Here’s the best part about this casserole – it actually gets better when you prep it ahead! I always make it the night before big gatherings so I can actually enjoy my morning coffee instead of scrambling in the kitchen. Just assemble everything up to the streusel step, cover tightly with plastic wrap (press it right against the surface to prevent drying), and refrigerate overnight. In the morning, let it sit at room temp while your oven preheats, then sprinkle on the streusel and bake as usual. Easy peasy!

Leftovers? (If you’re lucky enough to have any!) Store them covered in the fridge for up to 3 days. To reheat, I like to pop individual portions in the toaster oven at 325°F for about 10 minutes – it brings back that crispy streusel texture beautifully. For larger portions, cover with foil and warm in a 350°F oven for 15-20 minutes. Pro tip: A quick drizzle of cold milk or cream before reheating keeps everything moist and custardy.

Serving Suggestions for Cinnamon Streusel French Toast Casserole

Oh, the joy of serving this casserole! That first moment when you bring it to the table – golden streusel glistening, steam rising with cinnamon-scented promises – is pure magic. Here’s how I love to dress it up:

• Classic drizzle: Warm maple syrup (the good stuff!) cascading down those crispy streusel peaks is my go-to. For extra flair, try bourbon-infused syrup – just a splash makes it holiday-worthy.
• Snowy dusting: A cloud of powdered sugar through a fine sieve makes it look like a winter wonderland. Bonus points if you use a stencil for cute shapes!
• Berry bliss: Fresh raspberries or macerated strawberries cut through the richness beautifully. In winter, I use thawed frozen cherries warmed with a pinch of cinnamon.

Pair it with strong coffee or – for special occasions – mimosas with fresh orange juice. The citrusy bubbles balance all that cozy cinnamon perfectly. Trust me, your brunch guests will be begging for the recipe!

Nutritional Information

Just a quick note – these nutritional estimates are based on standard ingredients, but your actual numbers might vary depending on the brands you use or if you tweak the recipe (like adding extra streusel… not that I’d judge!). While this casserole is definitely a special occasion treat, I love balancing it with fresh fruit on the side to lighten things up. Remember, all good things in moderation – except maybe second helpings of that cinnamon streusel!

Frequently Asked Questions

Can I use different types of bread for this casserole?

Absolutely! While I’m partial to challah or brioche for their rich texture, you’ve got options. French bread works great, and even stale sandwich bread will do in a pinch. Just avoid super-soft bread like wonder bread – it turns to mush. My neighbor swears by cinnamon raisin bread for extra flavor (just reduce the sugar slightly). The key is using day-old bread – fresh bread soaks up too much custard and gets soggy.

How do I prevent a soggy casserole?

Three secrets: 1) Use slightly stale bread, 2) Don’t over-soak (15-30 minutes is perfect), and 3) Bake until the center is set but not liquidy. If you’re doing the overnight method, press the bread down gently before refrigerating – this helps even absorption. And that golden crust? That’s your cue it’s done – no jiggly center!

Can I freeze leftovers?

You bet! Cool completely, then wrap individual portions tightly in plastic wrap and foil. They’ll keep for up to 2 months. To reheat, thaw overnight in the fridge, then warm in a 325°F oven until crispy again (about 15 minutes). The streusel won’t be quite as crisp as fresh, but it’s still delicious. Pro tip: Freeze before baking for best results – just add the streusel right before baking.

Can I make this dairy-free?

I’ve had success with coconut milk instead of half & half, and vegan butter in the streusel. The texture changes slightly, but it’s still tasty. For egg-free, try a flax egg substitute, though the custard won’t be as rich. Just know – it won’t be quite the same indulgent experience as the original!

Why does my streusel sink into the casserole?

Ah, the great streusel mystery! This happens if your bread cubes are too small or if you press the topping down. Use 1-inch bread cubes, sprinkle the streusel lightly from high up, and resist the urge to pat it down. If some sinking still occurs, don’t worry – it’ll taste amazing regardless. I actually love those caramelized bits throughout!

Cinnamon Streusel French Toast Casserole

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• Author: Emma
• Total Time: 65 min
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A warm, bakery-style breakfast casserole with cinnamon streusel topping.

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Ingredients

Scale 1x2x3x

• 1 loaf bread (challah, French, or white)
• 8 eggs
• 2 1/2 cups half & half
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon vanilla bean paste or extract
• 2 teaspoons cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons vanilla bean paste or extract
• 1/4 teaspoon salt
• 2/3 cup melted butter

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Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. Cut bread into 1-inch cubes and place in the dish.
3. Whisk eggs, half & half, sugars, vanilla, cinnamon, nutmeg, and salt in a pitcher.
4. Pour egg mixture over bread cubes and let soak.
5. Mix flour, brown sugar, cinnamon, nutmeg, salt, and vanilla for streusel.
6. Add melted butter to streusel mixture and combine with a fork.
7. Sprinkle streusel evenly over the bread mixture.
8. Bake until golden and set, about 45 minutes.

Notes

• Prepare the night before and bake fresh in the morning.
• Serve with maple syrup or powdered sugar.

• Prep Time: 20 min
• Cook Time: 45 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 180mg

Keywords: Cinnamon Streusel French Toast Casserole, Christmas breakfast, holiday brunch, make-ahead breakfast