Brown Sugar-Cinnamon Crunch French Toast Casserole

Preparation

It’s ideal for entertaining because you can assemble it at least an hour, and up to overnight; after sitting for just an hour, the bread will absorb the rich, custard-like batter. It’s important to use brioche that is at least one day old, and two days is even better! Scatter the brown sugar cinnamon crunch topping on top just before baking. Pop it in the oven and it will bake into a fluffy, and filling casserole. Serve with maple syrup and fresh berries.

ASSEMBLE THE FRENCH TOAST

1. Crack eggs into a large bowl and whisk in ½ cup of the brown sugar, 1 teaspoon of the cinnamon, vanilla, and ½ teaspoon salt.  Pour in the milk, and cream, whisking constantly, until thoroughly combined.
2. Arrange the bread in the roasting pan, overlapping the slices slightly. Pour the egg mixture evenly over the bread to soak all the slices and gently press down so that all the slices absorb the egg mixture. Set aside for an hour to allow the custard to soak into the bread or cover and refrigerate up to overnight (If refrigerating, bring to room temperature one hour before baking).

MAKE THE CINNAMON CRUNCH TOPPING

1. Whisk together flour, remaining ½ cup brown sugar, remaining 2 teaspoons of the cinnamon, pecans, and ¼ teaspoon kosher salt in a medium bowl.
2. Cut butter into small pieces. Add to the bowl and massage into the dry ingredients by rubbing with your fingertips, or use a pastry cutter, until each piece of butter is coated in flour mixture. Form into clumps with your fingers until there are some large and some small clumps in the bowl, and no loose flour mixture left. Refrigerate while you assemble the Baked French Toast. 

BAKE THE FRENCH TOAST CASSEROLE

1. Preheat Oven to 350º F. Sprinkle the cinnamon crunch topping. evenly over the top of french toast casserole. Bake uncovered, until the bread puffs up in the pan, and the eggs are set, about 45 minutes. To make sure it’s done, shimmy the pan to see if it jiggles, or insert a sharp knife in the center to be sure there is no uncooked egg in the center. 
2. Let cool slightly on a wire rack.  Slice into portions and serve with maple syrup and berries.