Use up your too-sour or dense sourdough loaves in this overnight French toast casserole, topped with strawberries, rhubarb, and a sweet streusel! A delicious make-ahead breakfast!
Grease the bottom of a 9x13-inch glass pan with butter or cooking oil.
Spread cubed bread in an even layer on the bottom of the pan.
In a small mixing bowl, combine einkorn, cinnamon, and coconut sugar. Mix well.
Cut butter into 8 to 10 slices.
Sprinkle streusel topping evenly over egg/bread layer.
Turn on oven to 350 degrees Fahrenheit. (Do not preheat as the glass pan will be cold.)
Place casserole in the oven.
Bake for 45 to 50 minutes, or until egg mixture is not liquid-like, and the streusel is a golden brown color.
Drizzle with maple syrup, if desired.
If there are any leftovers, which I highly doubt, they can be stored in the fridge and reheated in the oven (covered). It is best fresh, though!
Want to try your hand at making your own sourdough bread for this recipe? Here are our favorite recipes!
Strawberry Rhubarb French Toast Casserole https://traditionalcookingschool.com/food-preparation/strawberry-rhubarb-french-toast-casserole/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Strawberry+Rhubarb+French+Toast+Casserole