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French Toast Crumble

Friday, October 28, 2016 20:18
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We only ever very rarely have a big breakfast at breakfast time unless we are eating out, which never happens unless we are on holiday.  More often than not, something like this delicious breakfast casserole happens for supper.  So . . . I guess I am a breakfast for supper kind of a gal!   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 butter and sweet, although not cloyingly so. 
 You have the almost bread puddingy custard-like base . . .  with just a touch of sweetness  . . .  nice.  It’s real asset however is that rich and crisp, oaty, 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 decadance!   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??
Because it was supper we also had some crisp streaky bacon and chipolata sausages with it . . .  gluten free ones . . . nice, nice. 
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! 
*French Toast Crumble*

Serves 6

(Can easily be doubled)


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. 

1/2 loaf of stale french bread (about 4 cups) cut into cubes

4 large free range eggs

240ml whole milk (1 cup)

60ml  double cream (1/4 cup)

65g of golden caster sugar (1/3 cup, can use white)

1 TBS vanilla extract

1/2 tsp cinnamon

1/4 tsp each nutmeg and ground cardamom 


70g plain flour (1/4 cup)

55g soft light brown sugar (1/4 cup)

60g butter, cut into bits (1/4 cup)

20g oatmeal (1/4 cup)

pinch salt

1/4 tsp each cinnamon, nutmeg and ground cardamom  


Butter a large flan dish, about 1 1/2 inches tall.  Place all of the bread into the dish in a single layer.  Sprinkle with the cinnamon, nutmeg and cardamom.   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.

To make the topping whisk the sugar and flour together in a small bowl.  Stir in the salt and spices.  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.  Cover and place in the refrigerator to chill. 


When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4.  Sprinkle the crumble mixture over top of the bread mixture.  Bake for 40 to 45 minutes until set and golden brown.  Cut into wedges to serve.


If you are open to a little bit of decadence this weekend, you can’t go wrong with this!  What a delicious way to end the month of October on.  Excellent for breakfast, brunch or . . . yes, supper!   Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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