French toast with a thick layer of crunchy streusel baked on top. This is a breakfast worth waking up for!
- 1 pound day-old challah bread
- 8 eggs
- 1/2 cup sugar
- 1 7/8 cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 pinch salt
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar (packed)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/4 cup salted butter (melted)
- Preheat the oven to 350° F.
- Spray a 9x13 casserole dish liberally with nonstick cooking spray.
- Cut the bread into 1” cubes and set aside.
- In a large mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, cinnamon, and salt until smooth and combined. Place the bread cubes into the bowl. Fold with a rubber spatula until all the bread is throughly coated in the egg and milk mixture.
- Transfer the soaked bread cubes to the prepared casserole dish.
- To make the streusel topping, place the flour, brown sugar, granulated sugar, and cinnamon in a large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl, and mix with the fork until the mixture forms large crumbs.
- Sprinkle the cinnamon streusel in an even layer over the soaked bread cubes.
- Transfer the casserole dish to the preheated oven.
- Bake the french toast for 45-50 minutes, until the streusel is golden brown and a toothpick inserted in the center of the casserole comes out clean.
- Remove the casserole dish from the oven.
- Allow the French toast to cool in the dish for at least 10 minutes before serving.
- Cut the French toast into squares, or simply transfer to a plate with a large spoon. Serve.