Cinnamon Maple French Toast Casserole
Make-ahead cinnamon maple French toast casserole with crunchy streusel. Tips on bread, baking time, substitutions, storage and reheating.
Weekend brunch traditions start with snuggly recipes like this aromatic baked dish. Easy to put together and do ahead, even a day before serving, our French Toast bake checks all the boxes to become a family favorite. Vanilla flavored custard with cinnamon and maple flavors, crunchy streusel topping, and craggy edges of caramelized bread. YUM!
Yield: Serves 8
- Assemble up to 1 day ahead, or bake and refrigerate; chilled bakes may need 10–15 extra minutes.
- Use stale sourdough, challah, or country loaf cut into 1–2 inch pieces for best texture.
- Look for a set center, browned top, and caramelized edges; store leftovers 3–4 days refrigerated.
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Preparation Instructions:
For the streusel:
Stir melted butter, brown sugar, flour, granulated sugar and TSH Cinnamon Maple Sugar until the mixture forms clumps. Set aside.
For the casserole:
Before baking, preheat oven to 350F. Heavily coat a 9x13 baking pan with softened butter.
Whisk together half and half, eggs, vanilla, salt, brown sugar, and The Spice House Cinnamon Maple Sugar until well blended.
Place bread in a buttered baking pan and pour custard over bread. The bread pudding can be baked in 1 hour or covered and refrigerated for up to 1 day before baking.
Sprinkle streusel over the top of the casserole, bake for 45 minutes until set, browned and slightly puffed. Serve with powdered sugar and maple syrup.
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Frequently Asked Questions
Can I assemble the casserole ahead of time?
Yes. You can pour the custard over the bread, cover, and refrigerate up to 24 hours before baking. If chilled, add about 10 to 15 minutes to the bake time. You can also freeze the assembled unbaked casserole for up to a month; thaw overnight in the fridge before baking.
What bread works best for this recipe?
Stale sourdough, challah, or a country style wheat loaf work best. Use 1 to 2 inch chunks so pieces soak but keep some texture. If your bread is very fresh, dry it in a 250 F oven for 10 to 15 minutes so it soaks the custard without getting soggy.
How do I know when the casserole is done?
The top should be golden brown and slightly puffed with caramelized edges. The center should be set with only a slight jiggle. If you prefer a temperature check, the custard will be done around 160 to 165 F.
What can I use if I do not have Cinnamon Maple Sugar?
Mix 1 to 2 teaspoons ground cinnamon with 1 to 2 tablespoons brown or granulated sugar, and add 1/4 to 1/2 teaspoon maple extract if you have it. Maple sugar can be used as a direct substitute if available.
Can I make the casserole dairy free or vegan?
Yes with caveats. Replace half and half with full-fat canned coconut milk or a mix of unsweetened almond or soy milk plus a bit of vegan cream. Use a commercial vegan egg replacer or a tofu-based custard for eggs. Texture and flavor will differ from the original.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat individual portions in the microwave for quick service or in a 325 F oven, covered, until warmed through to keep the topping crisp. Baked portions can be frozen for up to 2 months; defrost overnight and reheat in the oven.
Can I make individual servings instead of one large pan?
Yes. Divide the mixture into buttered ramekins or a muffin tin. Smaller portions will bake faster, typically 20 to 35 minutes depending on size, so check for a set center and browned top.
Can I assemble the casserole ahead of time?
Yes. You can pour the custard over the bread, cover, and refrigerate up to 24 hours before baking. If chilled, add about 10 to 15 minutes to the bake time. You can also freeze the assembled unbaked casserole for up to a month; thaw overnight in the fridge before baking.
What bread works best for this recipe?
Stale sourdough, challah, or a country style wheat loaf work best. Use 1 to 2 inch chunks so pieces soak but keep some texture. If your bread is very fresh, dry it in a 250 F oven for 10 to 15 minutes so it soaks the custard without getting soggy.
How do I know when the casserole is done?
The top should be golden brown and slightly puffed with caramelized edges. The center should be set with only a slight jiggle. If you prefer a temperature check, the custard will be done around 160 to 165 F.
What can I use if I do not have Cinnamon Maple Sugar?
Mix 1 to 2 teaspoons ground cinnamon with 1 to 2 tablespoons brown or granulated sugar, and add 1/4 to 1/2 teaspoon maple extract if you have it. Maple sugar can be used as a direct substitute if available.
Can I make the casserole dairy free or vegan?
Yes with caveats. Replace half and half with full-fat canned coconut milk or a mix of unsweetened almond or soy milk plus a bit of vegan cream. Use a commercial vegan egg replacer or a tofu-based custard for eggs. Texture and flavor will differ from the original.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat individual portions in the microwave for quick service or in a 325 F oven, covered, until warmed through to keep the topping crisp. Baked portions can be frozen for up to 2 months; defrost overnight and reheat in the oven.
Can I make individual servings instead of one large pan?
Yes. Divide the mixture into buttered ramekins or a muffin tin. Smaller portions will bake faster, typically 20 to 35 minutes depending on size, so check for a set center and browned top.
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