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Cinnamon Streusel French Toast Casserole Recipe

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This recipe for Cinnamon Streusel French Toast Casserole, by , is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John & Jennifer Warnas


12 slices thick-cut white bread often called "Texas toast"
2 cups fat-free Half and Half or whole milk
6 large eggs
1 teaspoon vanilla extract
3 tablespoons sugar
syrup and powdered sugar for serving

Cinnamon Streusel
8 tablespoons butter chilled and diced into small cubes
2/3 cup flour
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt

Lightly grease a 9x13 inch baking pan/casserole dish. Cut bread slices into 1-inch cubes. Fill the prepared pan with the bread cubes. In a large liquid measuring cup or bowl whisk together milk, eggs, vanilla, and sugar. Slowly pour egg mixture over the bread cubes, making sure to get them all covered as much as possible so you don't have any dry bread showing. Cover pan tightly with plastic wrap and set aside. In a medium bowl whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Use a fork or pastry cutter to cut butter into the flour mixture. Once the mixture resembles coarse crumbs, smoosh it with your fingers to work the butter into the mixture a little more. Cover bowl tightly with plastic wrap and refrigerate along with the casserole for at least 4 hours, or overnight. Preheat oven to 350. Remove plastic wrap from the casserole dish and cover with foil. Bake for 30 minutes, covered, then remove foil, sprinkle streusel mixture over the top, and bake for another 20-25 minutes until bread is cooked through to your liking (I like it baked through a little more and more "dry" throughout so I bake mine for 25-30 minutes). Drizzle with syrup, cut into squares, and serve!




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