Breakfast / Brunch
French Toast Casserole with Pecan-Streusel Topping
Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. For breakfast, this French Toast Casserole is the best of creamy, custardy French toast, but with crisp edges and crunchy streusel, you’ll wonder why you never thought to make it this way.
We love make-ahead meals in the Test Kitchen. And this casserole benefits from being made the night before — allowing the bread to soak up more custard.
FOR THE FRENCH TOAST, ARRANGE:
FOR THE STREUSEL, COMBINE:
Coat a 10-inch cast-iron skillet with nonstick spray.
For the French toast, arrange bread slices in prepared skillet by lining the outside of the skillet, then working into center.
Whisk together eggs, cream, milk, sugar, vanilla, cinnamon, and salt in a measuring cup with a pour spout; pour over bread, cover with foil, and refrigerate overnight.
Preheat oven to 350°.
Remove casserole from refrigerator and let stand at room temperature 30 minutes. For the streusel, combine brown sugar, flour, cinnamon, and salt; cut in butter until mixture is crumbly. Stir in pecans and sprinkle streusel over casserole.
Bake casserole until bread is puffed and golden brown, 1 hour. Let casserole stand 10 minutes before sprinkling with powdered sugar and serving with syrup.
To add challah slices to the skillet, work from the outside in. When you get to the center, you may have to fold some pieces in half.
Place the skillet on a baking sheet before pouring the custard over top to help catch any overflow.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 157mg 52%
Sodium 418mg 17%
Carbs 47g 15%
*Percent Daily Values are based on a 2,000 calorie diet.