This make-ahead breakfast delight is the perfect recipe to ensure Mother’s Day breakfast-in-bed success. Although the ingredient list may look long, it’s just divided into three steps and is easy to follow.
Since there’s no chopping involved, this is a great recipe for recruiting your kids to help out—there are lots of opportunities for stirring, and even a chance to use their hands to crumble together the streusel topping. Thin out the glaze with a little extra milk and spoon it over for a casual presentation, or put it in a ziploc, snip off the corner, and let the kids drizzle their own special designs.
This recipe is shown on a Barrelson Kitchen Island from Williams-Sonoma.
How to Make It
Prepare the French Toast: Arrange bread slices in an 11- x 7-inch glass baking dish coated with cooking spray. Beat together cream cheese and brown sugar in a bowl with an electric mixer on medium speed until smooth, 3 to 4 minutes. Reduce to medium-low speed, and add eggs and egg whites, one at a time, beating well after each addition. Add milk, vanilla, and salt; beating at low speed until completely combined. Pour mixture over bread slices. Cover and refrigerate overnight.
Prepare the Streusel: Preheat oven to 350°F. Stir together oats, sugar, flour, and salt. Add butter, and use your fingers to combine mixture until crumbly. Stir in nuts. Sprinkle Streusel over soaked bread slices. Bake until golden brown and eggs are set, 20 to 25 minutes. Remove from oven, and let stand 5 minutes.
Prepare the Topping: Whisk together yogurt, milk, powdered sugar, and vanilla in a small bowl until smooth. Drizzle Topping over casserole. Top with berries, and serve immediately.