A quick "cafe con leche" french toast casserole recipe that can be assembled ahead of time and baked for breakfast, brunch or that potluck you were invited to. Topped with a delicious pecan and chocolate chips streusel and the perfect amount of sweetness. This will become your favorite go to breakfast casserole.
Cube the loaf of bread and toss into the baking dish.
Mix milk, eggs, vanilla extract, instant coffee, salt together and toss over the bread covering every piece of bread.
At this time toss in the chocolate chips and pecans. I use my hands and push the bread down into the milk mixture to make sure every piece of bread is well soaked.
Cover with plastic wrap and refrigerate for two hours to over night.
For the streusel mix light brown sugar, flour, baking powder, a pinch of salt and the cinnamon together.
Cut cold butter in cubes and using a fork, (or your fingers) mix into the flour making a coarse texture. You want to end up with pea size clumps or smaller. Keep in mind, it's a crumb not a paste. Don't over mix it.
Add the pecans and chocolate chips.
Evenly sprinkle over the bread casserole and bake for 45-50 minutes.
Note: If you notice the casserole browning too much just cover with aluminum foil.
Once baked let it cool for just a couple of minutes. Serve and enjoy!
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