Step away from the stove. This French toast casserole is the only one you'll ever need

This incredible breakfast casserole boasts three layers of deliciousness — a caramel base of brown sugar and butter, a custard-like middle featuring creamy bread, cinnamon and vanilla and a crumbly streusel topping. And get this, the prep-ahead dish is super easy to assemble, making it ideal for any occasion, whether it’s a cozy Sunday morning with family or a celebratory gathering with friends.

When it comes to cozy weekend mornings, or the holidays for that matter, there’s nothing better than a pre-assembled dish that goes straight from the fridge to the oven to the table as an alternative to standing at the stove flipping batch after batch of French toast. This casserole bakes to sweet perfection while you enjoy the company of your guests and since it's served casserole-style, everyone can nosh at the same time!

Here are a few tips to ensure you serve the most memorable breakfast dish of the season, with ease.

How to make French toast

Use French bread, if possible. French bread has the perfect ratio of chewy-to-crisp, which means it soaks up the delicious egg mixture without getting soggy. Day-old bread is even better because the dry cubes will be thirsty for the custard. To ensure your French bread is dry enough, cut the baguette into cubes and spread out in a single layer on a baking sheet. Let the cubes stand at room temperature for 12 to 14 hours to dry out.

If French bread isn’t an option, choose another dense bread, such as brioche, challah or sourdough.

Pro tip: If you don’t have day-old bread on hand, spread fresh bread cubes out on a baking sheet and toast in a 350 degree F oven for 10 minutes, tossing halfway through, until lightly dried.

Don't skip any of the three layers of this casserole. Trust me on this. While it might seem gluttonous to have a caramel bottom and streusel topping, the layers work together to create French toast nirvana. Plus, the layers ensure that the bread cubes stay perfectly tender, not dry. Plunge your fork through crunchy top to reach the cinnamon-laced, creamy bread and syrupy, buttery-sweet bottom. I promise, this will be the most unforgettable French toast you’ve ever had.

Assemble the dish at least 12 hours in advance. This gives the bread time to soak up the egg-milk mixture. If the bread doesn’t have time to absorb the liquid, you may end up with a runny casserole. You can assemble this casserole up to 24 hours in advance.

Pull your casserole from the refrigerator 30 minutes before baking. This is especially important if you’re using a glass baking dish. Bringing your French toast casserole closer to room temperature before baking promotes even heating and protects your bakeware.

But, be sure to leave your streusel in the refrigerator until ready to bake; keeping the butter cold will guarantee a crumbly topping.

Consider add-ins. Adding fruit to this French toast casserole takes it to extraordinary heights. I suggest thinly sliced apples, peaches or blueberries. Place fruit between the two bread cube layers. For chocolate lovers, add 1 cup of semisweet chocolate chips to the bread layer. For nut fans, add ½ cup chopped pecans to the streusel topping.

French toast casserole recipe

For an even longer make-ahead runway, you can freeze this casserole either before and after baking. Cover the dish with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and remove the plastic wrap and foil before baking. If the casserole has not been baked, follow the baking instructions below. If you’re reheating a baked casserole, bake in a 350 degree F oven for 20 to 30 minutes, or until hot all the way through.

Makes: 8 to 10 servings

Ingredients:

• ½ cup butter

• 1 cup light brown sugar

• 1 to 1 ½ loaves French bread, or brioche, challah or sourdough, cut into 2-inch cubes (you’ll need 10-11 cups of cubed bread)

• 8 large eggs

• ¾ cup granulated sugar

• 2 cups milk

• ½ cup heavy cream

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

For the topping

• ½ cup all-purpose flour

• ½ cup packed light brown sugar

• ¼ teaspoon salt

• ½ cup cold unsalted butter, cut into small pieces

Instructions:

Prep at least a day ahead:

1. Melt ½ cup of butter in a small saucepan over medium heat. When the butter is melted, stir in brown sugar and cook until sugar is melted and the mixture is smooth.

2. Pour the mixture into the bottom of a 9x13-inch pan and spread out in an even layer. Top with the bread cubes, creating 2 layers of bread.

3. In a large bowl, whisk together the eggs, granulated sugar, milk, cream, vanilla and cinnamon. Pour the mixture over the bread cubes. Press the bread into the egg mixture (the bread won’t be fully submerged).

4. Cover the dish with plastic wrap and refrigerate for 12 to 24 hours.

5. To make the streusel topping, in a medium bowl, combine the flour, brown sugar and salt. Mix well. Add the butter and cut it in with a pastry cutter (or two knives) until the mixture is crumbly. Transfer the streusel to a zip-top bag or resealable container and refrigerate until ready to bake.

When you're ready to cook breakfast:

1. Pull the casserole from the refrigerator 30 minute before baking. Leave the streusel in the fridge until ready to bake.

2. Preheat the oven to 350 degrees F.

3. Remove the plastic wrap from the casserole and top with the streusel topping.

4. Bake uncovered for 30 to 40 minutes, until the top is golden brown and the egg custard is set.

5. Remove from oven and let stand for 5 minutes before serving.

Put down the box. This easy homemade batter makes the fluffiest pancakes — just add bacon

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: French toast recipe: This breakfast casserole is the best, and easiest