French Toast Crumble (Easy Make‑Ahead Breakfast Casserole)

A comforting twist on classic French toast, this easy French Toast Crumble brings together everything we love about a weekend indulgence — a soft, custardy, bread‑pudding‑like base and a crisp, buttery, oaty crumble that bakes up beautifully golden. 

Warm baking spices like cinnamon, nutmeg, and cardamom fill the kitchen with the most irresistible aroma, making this dish perfect for breakfast, brunch, or even your favourite “breakfast‑for‑supper” nights. Simple to prepare ahead and absolutely dazzle your guests once baked, it’s a crowd‑pleasing casserole that feels both nostalgic and a little decadent — just the way a cozy morning (or evening) should taste.
 

  

 This French toast casserole is exceptional I have to say. What is it about calling something a crumble that automatically makes it taste twice as delicious?

Maybe its because the word crumble calls up thoughts of something delicious and buttery and sweet.  Right on all three counts here!   This IS delicious, and buttery and sweet, although not cloyingly so. 

You have the almost bread pudding custard-like base . . .  with just a touch of sweetness  . . .  nice.  It's real asset however is that rich and crisp, oaty and buttery sweet crumble topping . . . 

Am I allowed to say WOW here?  I sure hope so because this was absolutely WOW!  That crumble topping tips it over the edge into scrumdiddlyumptious decadence!   I added cinnamon and ground cardamom and nutmeg for a bit of a spice.  Oh, I do love the warm baking spices, don't you??

I  like to serve crisp streaky bacon and chipolata sausages with this,  and a drizzle of Maple Syrup. Because . . .  you just have to don't you.  If you take it easy on the carbs and sugar the rest of the week, a weekend indulgence is not so bad.  I don't do it very often, but when I do, what a delicious way to go! 

Another tasty recipe shared from the pages of my Big Blue Binder.

 

INGREDIENTS NEEDED

TO MAKE

FRENCH TOAST CRUMBLE

Everything is pretty simple and standard. This is a great way to use up stale bread.

For the base:

• 1/2 loaf of stale french bread (about 4 cups) cut into cubes
• 4 large free range eggs
• 1 cup (240ml) whole milk
• 1/4 cup (60ml) heavy cream
• 1/3 cup (65g) granulated sugar
• 1 TBS vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp each nutmeg and ground cardamom

For the crumble topping:

• 1/4 cup (30g) plain flour
• 1/4 cup (50g) soft light brown sugar, packed
• 1/4 cup (57g) butter, cut into bits
• 1/4 cup (20g) old fashioned oats
• pinch salt
• 1/4 tsp each cinnamon, nutmeg and ground cardamom

 

NOTES ON INGREDIENTS

• If your bread is too fresh, cut it into cubes and leave it to air dry for several hours before proceeding.
• I buy my eggs at a local chicken farm. You don't need to use organic or free range, that is a personal preference of mine.
• Whole milk adds a lovely richness as does the cream. I use whipping cream.
• I use Kirkland organic granulated sugar in the base, again a personal preference.
• You can use light or dark brown sugar. It all depends on how much flavor you want. If I was in the U.K. I would use muscovado sugar. It has a beautiful flavor.
• Do NOT use quick oats for this. You want an oat with some texture.
• I used salted butter. That is all I keep in the house.

 

HOW TO MAKE FRENCH TOAST CRUMBLE

This is a very simple to make breakfast casserole that benefits from being made ahead.

1. Butter a large flan dish, about 1 1/2 inches tall.(About 10 inches in diameter). 
2. Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom. (I use a small sieve or tea strainer to help do this evenly.)
3. Beat together the milk, cream, eggs, sugar and vanilla. Pour over the bread evenly. Cover tightly. (I mix it together in a jug for ease of pouring over top.)
4.  Place in the refrigerator to chill for several hours or overnight. (Ideal for when you are having company.)
5. To make the topping whisk the sugar and flour together in a small bowl. Stir in the salt and spices.
6. Drop in the butter. Rub together until it forms big clumps. Add the oats and rub the oats in. (You will want a mixture which resembles coarse bread crumbs. You want some large clumps and some smaller clumps.)
7. Cover and place in the refrigerator to chill. (Chilling the topping separately from the base allows for a lovely crisp crumbly finish when baked.)
8. When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4. (I like to place the flan dish on a baking tray for ease of putting into and removing from the oven.)
9. Sprinkle the crumble mixture over top of the bread mixture.
10. Bake for 40 to 45 minutes until set and golden brown. Cut into wedges to serve. (Best served hot or at least warm.)

 

🌟HANDY TIPS & HELPS

FOR PERFECT FRENCH TOAST CRUMBLE🌟

Use stale bread for best texture Stale French bread absorbs the custard beautifully without turning mushy, giving you that lovely “bread‑pudding-like base.

Let it soak long enough Chilling the custard‑soaked bread for several hours or overnight ensures every cube is saturated and bakes up tender and rich .

Build a crumble with texture When rubbing the topping together, aim for a mix of large and small clumps — this gives that crisp, decadent, oaty crunch that makes the dish “WOW!”

Chill the crumble topping too Keeping the topping cold helps the butter stay firm so it melts slowly in the oven, creating better crispness and definition .

Don’t skip the warm spices Cinnamon, nutmeg, and cardamom add depth and warmth — they’re part of what makes this casserole taste cozy and indulgent without being overly sweet.

Bake until fully set and golden The sweet spot is 40–45 minutes, when the custard is set and the crumble is golden brown. Underbaking will leave the center too soft; overbaking can dry it out.

Serve it hot for maximum comfort Cutting it into wedges while warm gives the perfect contrast between the soft custard base and crisp topping — especially lovely with fruit, bacon, sausage, and maple syrup.

Double it for gatherings The recipe doubles easily and bakes well in a larger dish — ideal for holiday brunch or feeding a hungry crowd

 

FREQUENTLY ASKED QUESTIONS

CAN THIS BE MADE AHEAD OF TIME?

Yes! You can assemble the bread, spices, and custard and let it chill for several hours or overnight before baking . In fact, this recipe is designed to be made ahead. This makes it perfect for holiday mornings, brunch, or breakfast-for-supper nights. 

WHAT KIND OF BREAD WORKS BEST?

Stale French bread is ideal because it soaks up the custard without turning mushy . If your bread is fresh, simply cube it and let it sit out for a bit to dry slightly.

CAN I DOUBLE THIS RECIPE?

Absolutely — it doubles beautifully and can be baked in a larger dish for feeding a crowd. It is the perfect recipe for a family brunch.

WHAT MAKES THE CRUMBLE TOPPING SO SPECIAL?

The topping is a buttery, oaty, warmly spiced crumble that bakes up crisp and decadent — it’s the “WOW” factor of the whole dish.

CAN I ADD EXTRA SPICES?

Yes! The recipe already includes cinnamon, nutmeg, and cardamom, but you can adjust the warm baking spices to suit your taste.

HOW SHOULD THIS BE SERVED?

Serve hot, cut into wedges, with fruit, bacon, sausages, and a drizzle of maple syrup for a truly indulgent breakfast or supper treat.

IS THIS RECIPE ONLY FOR BREAKFAST?

Not at all — you mention you often enjoy breakfast dishes for supper, and this one is perfect for brunch, breakfast, or an easy evening meal 

 

A FEW OTHER BREAKFAST DISHES YOU MIGHT ALSO ENJOY

I often like to pull out the stops at the weekend and eat a bit heartier when it comes to breakfast, or when I am having company. Here are a few other hearty and tasty breakfast dishes to enjoy!

ONE PAN BREAKFAST - A hearty, no-fuss breakfast baked entirely on one sheet pan, this dish brings together golden roasted potatoes, sizzling sausages, and butter‑toasted “egg‑in‑a‑hole” bread for a complete morning feast. Everything cooks together—simple, comforting, and perfectly sized for two—making it an easy weekend favourite with minimal cleanup and maximum satisfaction.

COUNTRY FARMHOUSE BREAKFAST BAKED OATS - A warm and cozy farmhouse‑style bake, these hearty oats come out toothsome, lightly sweet, and beautifully studded with dried apples and cranberries for a rustic morning treat. Gently spiced with cinnamon and enriched with golden syrup or honey, they fill the kitchen with an inviting aroma and deliver a comforting, home‑baked breakfast that’s as simple to make as it is satisfying.

 

Pin this delicious recipe to your Brunch or Breakfast Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Serves 6

Author: Marie Rayner

French Toast Crumble

Prep time: 10 HourCook time: 45 MinTotal time: 10 H & 45 M

This is delicious. You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch. It smells heavenly when it is baking. Serve hot cut into wedges with fruit, sausage, bacon and syrup. 

Ingredients

For the base:

• 1/2 loaf of stale french bread (about 4 cups) cut into cubes
• 4 large free range eggs
• 1 cup (240ml) whole milk
• 1/4 cup (60ml) heavy cream
• 1/3 cup (65g) granulated sugar
• 1 TBS vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp each nutmeg and ground cardamom

For the crumble topping:

• 1/4 cup (30g) plain flour
• 1/4 cup (50g) soft light brown sugar, packed
• 1/4 cup (57g) butter, cut into bits
• 1/4 cup (20g) old fashioned oats
• pinch salt
• 1/4 tsp each cinnamon, nutmeg and ground cardamom

Instructions

1. Butter a large flan dish, about 1 1/2 inches tall.(about 10 inches round).
2. Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom.
3. Beat together the milk, cream, eggs, sugar and vanilla. Pour over the bread evenly. Cover tightly. Place in the refrigerator to chill for several hours or overnight.
4. To make the topping whisk the sugar and flour together in a small bowl. Stir in the salt and spices.
5. Drop in the butter. Rub together until it forms big clumps. Add the oats and rub the oats in. You will want a mixture which resembles coarse bread crumbs. You want some large clumps and some smaller clumps.
6. Cover and place in the refrigerator to chill.
7. When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4.
8. Sprinkle the crumble mixture over top of the bread mixture.
9. Bake for 40 to 45 minutes until set and golden brown. Cut into wedges to serve.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.