Description

A make-ahead breakfast casserole featuring day-old brioche or challah soaked in a rich custard with sharp cheddar cheese, topped with a crunchy cinnamon streusel for golden, crisp edges and a firm interior.

Ingredients

Scale

1 loaf day-old brioche or challah (about 12–16 cups cubed)
2 tablespoons butter, melted
6 large eggs
2 cups heavy cream
1 cup whole milk
1/2 cup maple syrup
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 cup sharp cheddar cheese, shredded
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
4 tablespoons cold butter, cubed
1/4 cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 300°F. Cut day-old bread into 1-inch cubes. If bread is fresh, toast cubes on a baking sheet for 10-15 minutes to dry them out, then let cool completely.
In a large mixing bowl, whisk together eggs, heavy cream, milk, maple syrup, vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt until smooth.
Place bread cubes in a greased 9×13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the bread.
Pour the custard mixture over the bread, ensuring it reaches all nooks and crannies. Gently press down on the bread with a spatula to help it absorb the liquid.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
While the casserole chills, make the streusel: In a small bowl, mix flour, brown sugar, and 1 teaspoon cinnamon. Cut in the cold cubed butter using a fork or fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
Remove the casserole from the fridge and let it sit at room temperature for 20-30 minutes while the oven preheats to 350°F.
Sprinkle the streusel topping evenly over the top of the casserole.
Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
Let the casserole rest for 10 minutes before slicing and serving warm.

Notes

Use day-old or toasted bread to prevent sogginess. Ensure butter for the streusel is cold to maintain crumbly texture. Let the assembled casserole rest at room temperature for 20-30 minutes before baking for even cooking. Cover with foil if the top browns too quickly.

Prep Time: 25 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28
Sodium: 350
Fat: 22
Saturated Fat: 12
Carbohydrates: 55
Fiber: 2
Protein: 12

Keywords: overnight french toast casserole, make ahead breakfast, brunch recipe, cinnamon streusel, brioche casserole, holiday breakfast