Description
This Sourdough French Toast Casserole is a luscious, make-ahead breakfast treat featuring custard-soaked sourdough bread with a tangy cream cheese swirl and a crunchy oat-almond streusel topping. Perfect for a crowd, this dish combines the nutty flavor of browned butter with warm cinnamon and lemon zest, delivering a comforting yet bright flavor profile. The long refrigeration allows for deep custard infusion, producing a silky texture with a golden, crisp finish.
Ingredients
Bread and Butter
- 1½ pounds sourdough bread, crusts removed, cut into 1″ cubes
- 4 tablespoons unsalted butter
Custard Mixture
- 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 Swirl
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- Zest of ½ lemon
- 1 teaspoon lemon juice
Oat-Almond Streusel Topping
- 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
- Toast the Bread Cubes: Preheat oven to 350°F. Spread the sourdough cubes on a baking sheet and bake for 10 minutes, stirring halfway through until the cubes lose their sheen and look dry but not browned. This prevents gummy texture and promotes even custard absorption.
- Prepare Browned Butter: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl the butter until it foams and turns a rich brown color, about 3 to 4 minutes. Immediately pour into a heat-proof bowl to stop cooking and capture nutty flavor.
- Make Custard Mixture: In a large bowl, vigorously whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, lemon zest, ground cinnamon, and kosher salt. Gradually whisk in the warm browned butter until smooth.
- Prepare Cream Cheese Mixture: Beat together softened cream cheese, powdered sugar, lemon zest, and lemon juice in a separate bowl until smooth and lump-free for a tangy swirl.
- Assemble the Casserole Layers: Lightly butter a 9×13-inch baking dish. Press half the toasted sourdough cubes evenly in the bottom. Dollop half the cream cheese mixture in six spots and gently swirl with a knife. Pour half the custard over this layer. Repeat layering with remaining bread, cream cheese, and custard, pressing lightly to submerge bread.
- Refrigerate to Soak: Cover the casserole tightly and refrigerate for 8 to 12 hours to let custard fully infuse the bread for silky texture. For make-ahead, freeze in a freezer-safe dish and thaw in fridge 24 hours before baking.
- Make Streusel Topping: In a bowl, combine oats, sliced almonds, brown sugar, and ground cinnamon. Drizzle melted butter and honey, stir to coat. Chill streusel until ready to bake; it will form clusters.
- Bake the Casserole: Preheat oven to 350°F. Uncover casserole and sprinkle streusel evenly over top. Bake 45 to 50 minutes until edges are golden and center is set but slightly wobbly. Tent with foil if browning too fast.
- Rest and Serve: Let casserole rest 10 minutes after baking to help custard firm up, then slice and serve.
Notes
- Removing crusts from the bread helps create a softer texture and prevents toughness on the edges.
- Browned butter adds a rich, nutty flavor that elevates the custard.
- Refrigeration time is essential for maximum custard absorption and silky consistency.
- Make ahead by assembling and freezing; thaw completely before baking.
- Streusel topping adds a delightful crunchy contrast.
- Use day-old sourdough bread for best texture and absorption.
- If the casserole browns too quickly, tent with foil to prevent burning.
