Yield 9 servings
A crowd pleaser for sure! French toast casserole topped with a delicious cinnamon streusel to add a little crunch. Bonus: it can be prepared ahead of time.
1 Loaf of Sourdough Bread, French Bread, or Texas Toast cut into 2 inch cubes
2 Cups of Milk (I used 2%)
1/2 cup of Half and Half
1/2 cup Sugar*
1/2 cup Brown Sugar*
2 Tablespoons Vanilla Extract
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
½ cup of shredded coconut
¼ cup of pecan pieces
1 stick Cold Butter, Cut Into Pieces
Warm Syrup, For Serving
Butter, For Serving
Preheat oven to 350 degrees.
Prepare your baking dish: You will need a 9x 9 baking pan. Spray the bottom and sides with a non-stick cooking spray or rub with butter. Add the chopped bread to the pan.
Prepare your custard: Combine the eggs, milk, half and half, sugar, brown sugar and vanilla extract in a bowl. Make sure to whip till eggs are completely incorporated.
Pour the mixture over the bread in the baking dish. Make sure each piece is coated. Let sit for at least 10 mins so the bead can soak up all that goodness!
Prepare Crumb Topping: use your hands to combine the butter, flour, brown sugar, pecans pieces, salt, and shredded coconut.
Right before baking, sprinkle the crumb topping over the drenched bread pieces. If preparing the night before, reserve crumble and add before baking.
Bake for 45 minutes. Top will be crunchy and golden!
* If you find a loaf of specialty bread, use half of the sugar recommended
** Don't add the crumb topping till ready to bake.
Recipe by First and Full at https://firstandfull.com/coconut-french-toast-casserole/