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French Toast For A Crowd

Treat yourself and your besties to a breakfast favorite! Topped with a crunchy walnut streusel and mouth-watering maple syrup, this French toast recipe puts the fun in Sunday Funday.

by Betsy Carter and Morgan Walkerfeatured in French Toast For Two Vs. French Toast For a Crowd

Total Time

2 hr 50 min

2 hr 50 min

Prep Time

2 hr

2 hr

Cook Time

50 minutes

50 min

French Toast For A Crowd
Total Time

2 hr 50 min

2 hr 50 min

Prep Time

2 hr

2 hr

Cook Time

50 minutes

50 min

Ingredients

for 6 servings

French Toast

  • 6 large eggs
  • 2 cups whole milk (480 mL)
  • ⅓ cup heavy cream (80 mL)
  • ¼ cup dark brown sugar (55 g), lightly packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter, plus more for greasing
  • 12 slices brioche bread, day old, 3/4 in (2 cm)
  • ¾ cup maple syrup (250 g)

Walnut Streusel

  • ¾ cup all purpose flour (95 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ cup dark brown sugar (25 g), lightly packed
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter, cubed and chilled
  • 1 cup walnuts (100 g), crushed

Nutrition Info

Shop ingredients with
    Calories 585
    Fat 33g
    Carbs 58g
    Fiber 2g
    Sugar 35g
    Protein 17g

Estimated values based on one serving size.

Preparation

  1. Make the French toast: In a medium bowl, beat the eggs. Add the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt and whisk to combine.
  2. Grease a 9 x 13-inch (22 x 33 cm) ceramic or glass baking dish with butter.
  3. Working in batches, dip the brioche into the custard to coat both sides. Arrange the brioche in the prepared baking dish, overlapping slightly. Pour the remaining custard over the top. Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
  4. Meanwhile, make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
  5. In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
  6. Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
  7. Unwrap the French toast. Cover with foil and bake for 25 minutes, then uncover and bake until the top is golden brown and crunchy, 20-25 minutes more. Remove from the oven and let sit for 10 minutes. Top with the walnut streusel and serve with maple syrup.
  8. Enjoy!