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Ultra close-up macro of bubbling golden brown cinnamon streusel french toast bake with melted butter and pure maple syrup

Cinnamon Streusel French Toast Bake

Thick cubes of buttery challah or brioche soaked overnight in a rich cinnamon-vanilla spiced egg custard, layered with optional cream cheese pockets, and topped with a shatteringly crisp brown sugar butter streusel. The ultimate make-ahead holiday breakfast and cozy weekend brunch.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Nutrition

Ingredients
  

French Toast Base & Spiced Custard
  • 1 large loaf challah, brioche, or sturdy French bread (approx. 14-16 oz), cut into 1-inch cubes (day-old or lightly oven-toasted)
  • 8 large eggs, at room temperature
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream (or half-and-half)
  • 1/3 cup pure maple syrup (or packed light brown sugar)
  • 1 tbsp pure vanilla extract
  • 2 tsp ground Ceylon cinnamon
  • 1/4 tsp freshly grated whole nutmeg
  • 1/4 tsp fine sea salt
  • 8 oz brick cream cheese, chilled and cut into 1/2-inch cubes (optional, for decadent cream cheese layers)
Crispy Brown Sugar Cinnamon Streusel
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar, firmly packed
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted European butter (1 stick), chilled and diced into small cubes
For Serving & Garnish
  • 1/2 cup warm 100% pure Grade A amber maple syrup
  • 2 tbsp powdered confectioners sugar, for dusting
  • 1 cup fresh seasonal berries (strawberries, blueberries, raspberries)

Method
 

Step-by-Step Instructions
  1. Grease a 9x13-inch ceramic or glass baking dish generously with softened butter or nonstick baking spray.
  2. Spread half of the cubed bread evenly across the bottom of the prepared dish. Scatter the chilled cream cheese cubes evenly over the bread layer, then top with the remaining bread cubes.
  3. In a large mixing bowl, vigorously whisk together the eggs, whole milk, heavy cream, maple syrup, pure vanilla extract, ground cinnamon, nutmeg, and sea salt until completely emulsified and smooth.
  4. Pour the egg custard evenly over the entire dish of bread cubes, pressing down gently with the back of a large spoon or spatula so all the bread absorbs the liquid. Cover tightly with foil and refrigerate for at least 3 hours, or preferably overnight (up to 24 hours).
  5. When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes while the oven heats.
  6. Prepare the streusel topping: In a small bowl, whisk the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut in using a pastry blender, fork, or clean fingertips until pea-sized crumbly clusters form.
  7. Uncover the French toast casserole and scatter the cinnamon streusel evenly over the entire top surface.
  8. Bake uncovered at 350°F (175°C) for 45 to 55 minutes, until the casserole is puffed, golden brown on top, and a knife inserted into the center comes out clean with no raw liquid custard.
  9. Remove from the oven and allow to rest for 10 minutes before slicing into generous squares.
  10. Dust lightly with powdered sugar and serve warm with a drizzle of pure maple syrup and fresh berries.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 46gProtein: 11gFat: 21gSaturated Fat: 11gCholesterol: 215mgSodium: 360mgPotassium: 220mgFiber: 2gSugar: 22gVitamin A: 820IUVitamin C: 0.5mgCalcium: 140mgIron: 2.4mg

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