Who doesn’t love waking up to the smell of freshly baked goods wafting through the house?
Imagine combining the comforting flavors of apple, cinnamon, and streusel with the beloved classic, French toast.
That’s where the Apple Streusel French Toast Casserole comes in.
In this article, we’ll dive into how to make this delectable breakfast treat that’s perfect for cozy mornings with family and friends.
Why Choose Apple Streusel French Toast Casserole?
French toast is a breakfast staple loved by many, but why stop at the basic recipe when you can elevate it with delicious layers of apples and crunchy streusel?
This casserole brings together the warmth of cinnamon-spiced apples, the richness of custardy French toast, and the irresistible crunch of streusel topping for a breakfast experience that’s truly unforgettable.
Ingredients You’ll Need
Gather these simple ingredients to get started:
1 loaf of French bread, preferably stale
6 large eggs
1 cup milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 medium apples, peeled and thinly sliced
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold unsalted butter, cubed
Pinch of salt
Step-by-Step Instructions
Prepare the Bread:
Cut the French bread into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish.
Make the Custard Mixture:
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Layer the Apples:
Arrange the thinly sliced apples over the bread cubes in the baking dish.
Pour the Custard:
Slowly pour the custard mixture over the bread and apples, ensuring that all the bread cubes are soaked.
Press down lightly to submerge the bread.
Prepare the Streusel Topping:
In a separate bowl, combine the all-purpose flour, brown sugar, cold cubed butter, and a pinch of salt.
Use your fingers or a pastry cutter to mix until crumbly.
Add the Streusel:
Sprinkle the streusel mixture evenly over the top of the casserole.
Cover and Chill:
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the bread to absorb the custard.
Baking and Serving
Preheat the Oven:
When ready to bake, preheat your oven to 350°F (175°C).
Bake:
Remove the plastic wrap from the baking dish and bake the casserole for 45-50 minutes, or until the top is golden brown and the custard is set.
Serve:
Allow the casserole to cool for a few minutes before slicing.
Serve warm with maple syrup or a dusting of powdered sugar, if desired.
Tips for Success
Use stale French bread for better absorption of the custard mixture.
Adjust the sweetness according to your preference by adding more or less sugar.
Experiment with different apple varieties for unique flavor profiles.
Conclusion
The Apple Streusel French Toast Casserole is a delightful twist on the classic breakfast favorite, combining the comforting flavors of apples, cinnamon, and streusel with custardy French toast.
With its simple preparation and delicious results, it’s sure to become a go-to recipe for cozy mornings and special occasions alike.
FAQs
Q1: Can I make this casserole ahead of time?
A: Yes, you can prepare the casserole the night before and refrigerate it overnight.
Simply bake it in the morning for a hassle-free breakfast.
Q2: Can I use a different type of bread?
A: While French bread works best for this recipe, you can experiment with other types of bread such as brioche or challah for slightly different textures.
Q3: Can I add nuts to the streusel topping?
A: Absolutely! Chopped pecans or walnuts would add a delicious crunch to the streusel topping.
Q4: Can I substitute the heavy cream with milk?
A: You can substitute the heavy cream with an equal amount of milk for a lighter version of the casserole, although it may not be as rich and creamy.
Q5: How should I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat individual servings in the microwave or oven before enjoying.