binging with babish french toast casserole binging with babish french toast casserole

Alright folks, let’s talk about French Toast Casserole. You know, that delightful dish that promises a breakfast explosion of sugary, eggy goodness. Today’s adventure? A culinary quest to conquer this behemoth of brunch. Buckle up, buttercups, because we’re diving in!

Binging With Babish French Toast Casserole - Win Big Sports

Babish’s French Toast Casserole. Seems innocent enough, right? Wrong. This thing is a calculated masterpiece of carbohydrate and dairy deliciousness, designed to lull you into a false sense of security before hitting you with a sugar rush that’ll make you question all your life choices. Let’s get started before I have second thoughts.

So, you think you’re ready to tackle this thing? Here’s what you’ll need to gather. Don’t worry, most of it’s probably already lurking in the back of your pantry, silently judging your questionable snack choices.

Ingredients:

• 1 loaf of challah or brioche bread, cut into 1-inch cubes (trust me, the good stuff makes a difference)
• 8 large eggs (because we’re going big, remember?)
• 2 cups heavy cream (diet starts tomorrow, promise)
• 1 cup milk (whole milk, naturally. Skimping now will only lead to regret)
• 1/2 cup granulated sugar (sweeten the deal)
• 2 tablespoons vanilla extract (a dash of fancy)
• 1 teaspoon ground cinnamon (because cinnamon makes everything better)
• 1/4 teaspoon ground nutmeg (just a hint of spice)
• Pinch of salt (don’t forget the salt!)
• 1/2 cup butter, melted (for that golden, glorious crust)
• 1/2 cup brown sugar (for the streusel topping, because we’re not messing around)
• 1/2 cup all-purpose flour (to bind the streusel)
• 1/4 cup chopped pecans or walnuts (optional, but highly recommended)

Okay, now that we’ve got our arsenal of ingredients ready, let’s get cooking. And by “cooking,” I mean “assembling a breakfast behemoth that will conquer your weekend brunch.”

Instructions:

1. Prep the Bread: Spread the bread cubes on a baking sheet and let them sit out overnight to dry out a bit. If you’re impatient (like me), you can toast them lightly in a low oven (200°F) for about 30 minutes.
2. Whisk the Custard: In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Make sure it’s nice and smooth, no one likes lumpy custard.
3. Soak the Bread: Place the dried bread cubes in a 9x13 inch baking dish. Pour the custard mixture evenly over the bread, making sure all the cubes are soaked. Gently press down on the bread to help it absorb the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is where the magic happens.
4. Make the Streusel Topping: In a separate bowl, combine the melted butter, brown sugar, and flour. Mix with a fork until crumbly. Stir in the nuts, if using.
5. Bake the Casserole: Preheat oven to 350°F (175°C). Sprinkle the streusel topping evenly over the soaked bread in the baking dish. Bake for 45-50 minutes, or until the casserole is golden brown and puffed up, and a knife inserted into the center comes out clean.
6. Cool and Serve: Let the casserole cool for a few minutes before serving. Serve warm, perhaps with a drizzle of maple syrup or a dusting of powdered sugar.

And there you have it! Your very own Binging With Babish-inspired French Toast Casserole. Now go forth and conquer your weekend brunch…one sugary, eggy bite at a time!

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Binging With Babish French Toast Casserole - Win Big Sports

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