Upgrade your baked french toast casserole with one made of challah soaked in a creamy egg custard topped with a buttery cinnamon sugar and sliced almond streusel. This overnight french toast casserole wins brunch!
¼teaspoon(¼teaspoon)ground nutmeg, see Recipe Notes
For the streusel topping
⅓cup(80grams)dark brown sugar, packed
¼cup(57grams)unsalted butter, softened
½teaspoon(½teaspoon)ground cinnamon
⅓cup(30grams)almonds, sliced
To finish
3tablespoons(3tablespoon)pure maple syrup, for drizzling
powdered sugar, for dusting (optional)
Instructions
Generously butter a 8- x 8-inch baking pan. Set aside.
Cut the bread across into eight ¾-inch slices. If you are not using a braided challah bread, cut the slices into two triangles each.
Arrange the bread slices in the pan in a side-to-side pattern (like scallops), leaning and overlapping them.
Make the custard: In a medium bowl (preferably one with a spout for easy pouring), use a hand mixer to beat the eggs on high until light golden and slightly thickened, about 3 minutes. The trick to making custard is to beat the eggs until they're nice and frothy. Beating the eggs well adds air, leading to a puffier soufflé with a lighter texture.
Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg.
Pour the custard over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in. It may seem like you have too much, but go slowly to allow the bread time to absorb the custard.
Make the streusel topping: Using a pastry blender or two knives, combine the brown sugar, butter, and cinnamon to form a loose mixture. Fold in the almond slices.
Use your hands to spread the streusel mixture over the top of the soaked challah and in between the slices. Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the bread to soak up the custard.
If chilling overnight, remove the pan from the refrigerator an hour before baking to allow the eggs to come to room temperature. Remove the plastic wrap and drizzle the maple syrup over the top.
Prepare the water bath: Place the baking pan in the center of a 9- x 13-inch baking pan. Pour about 4 cups of water into the pan. It should reach about 1-inch up the side of the smaller baking pan. Remove the smaller pan and carefully transfer the larger pan to the oven. The water will warm in the baking dish as the oven preheats.
Preheat the oven to 350 °F. Allow the oven to heat 15 to 30 minutes past the point it indicates it’s preheated (this eliminates hot spots and helps even baking).
Carefully place the casserole into the water bath. Bake until the custard is puffy and golden brown, about 30 to 35 minutes. The top should be spongy (not dry or crusty), and not too brown.
Serve the french toast piping hot, right out of the oven. Dust with powdered sugar, if desired.
Storage instruction: The cooled casserole can be stored in the refrigerator, rightly wrapped, for 2 to 3 days. Reheat until warmed.For longer storage, freeze in an airtight container and for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
You can double the recipe using 9- x 13-inch baking pan and add about 5 to 10 minutes onto the baking time. It’s best if you have a larger pan available for the water bath.
Recipe Notes
While you can use a store bought challah or brioche, this is the best recipe for homemade challah around, especially if you make it as a 4- or 6-strand braid (or even 8-strand!). If possible, make it two days before you plan to bake the bread pudding to give it a chance to stale for a day.To adjust the richness of the custard reduce or omit the heavy cream, just replace it with an equal amount of milk. Also, you can use any type of milk or milk alternative you prefer.You can flavor this baked french toast how you like with different spices and mix-ins. Add chopped dried or fresh fruit, chopped nuts or chocolate chips. The possibilities are endless!Strictly speaking, the water bath is helpful, but not required. It protects the custard from over-baking on outside while the inside set so it cooks evenly. You need hot water for water bath, but I recommend measuring the water with the smaller pan present using tap water. Then place the larger pan in the oven just before you preheat it. This way you're not transferring a pan filled with hot water to the oven.