Description
This Sourdough French Toast Casserole is a decadent and comforting breakfast dish perfect for a special occasion or weekend brunch. Featuring sourdough bread cubes soaked overnight in a rich custard infused with vanilla, almond, cinnamon, and lemon zest, it is layered with a tangy cream cheese swirl and topped with a crunchy oat and almond streusel. Baked until golden and set, this casserole offers a perfect balance of creamy, tart, and crunchy textures, making it a crowd-pleaser for eight generous servings.
Ingredients
Scale
Bread and Butter
- 1½ pounds sourdough bread, crusts removed, cut into 1″ cubes
- 4 tablespoons unsalted butter (for browning)
- 2 tablespoons unsalted butter, melted (for streusel)
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
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 Cubes: Preheat oven to 350°F. Spread the sourdough cubes on a baking sheet and bake for 10 minutes, stirring halfway to ensure even toasting. The cubes should lose their sheen and dry without browning to prevent gumminess and help them soak up custard evenly.
- Prepare Browned Butter: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl until it foams, mellows, and turns a rich brown color, about 3 to 4 minutes. Immediately transfer to a heat-proof bowl to stop cooking and preserve the nutty aroma.
- Make Custard: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, lemon zest, cinnamon, and salt. Gradually stream in the warm browned butter while whisking continuously until smooth, ensuring the custard coats all bread pieces perfectly.
- Prepare Cream Cheese Mixture: Beat softened cream cheese, powdered sugar, lemon zest, and lemon juice in another bowl until smooth and lump-free. This mixture will add a refreshing tangy swirl inside the casserole.
- Assemble Casserole: Lightly butter a 9×13-inch baking dish. Layer half of the toasted sourdough cubes evenly at the bottom. Dollop half of the cream cheese mixture in six spots and gently swirl with a knife. Pour half of the custard over the layer. Repeat with remaining bread, cream cheese mixture, and custard. Press down gently for even custard absorption.
- Refrigerate Overnight: Cover tightly and refrigerate for 8 to 12 hours to allow the custard to infuse the bread, achieving a silky texture. For advance prep, assemble in freezer-safe dish and freeze. Thaw in refrigerator 24 hours before baking.
- Prepare Streusel Topping: Combine oats, sliced almonds, brown sugar, and cinnamon in a bowl. Drizzle melted butter and honey over and stir well until coated. Chill until baking.
- Bake Casserole: Preheat oven to 350°F. Uncover casserole and sprinkle streusel evenly on top. Bake for 45 to 50 minutes until edges are golden and center is set but still slightly wobbly. Tent with foil after 30 minutes if the top browns too quickly.
- Rest and Serve: Let casserole rest for 10 minutes after baking to allow custard to set further. Slice into portions and serve warm.
Notes
- Removing crusts and toasting the bread cubes prevents sogginess and ensures even soaking.
- Browned butter adds a rich, nutty flavor—do not skip this step.
- Overnight refrigeration helps develop custard infusion for the best texture.
- Can be assembled ahead and frozen; just thaw before baking.
- If casserole browns too fast, cover loosely with foil to prevent burning.
- Use full-fat dairy for a richer custard, but lower-fat milks can be substituted.
- Adjust sweetness by reducing sugar if desired.
