Brioche French Toast Casserole

maple syrup poured over a serving of french toast casserole.

5 from 2 votes

Weekend mornings deserve a touch of decadence, and what's more luxurious than a Brioche French Toast Casserole? Imagine fluffy brioche bread, soaked in a creamy custard infused with vanilla and cinnamon, then baked to golden perfection.

Prep Time15

Cook Time50

Resting Time10

Total Time1 15

Course: Breakfast, Desserts

Cuisine: American

Servings:

Calories: 615kcal

Author: Kelly Bloom

Equipment

CorningWare 2.5 Oval Casserole

Ingredients

For the Brioche French Toast Casserole

24 oz Brioche day old, torn into chunks
7 large Eggs
⅔ cup Heavy Cream or half & half, milk, or non dairy milk
1½ teaspoon Cinnamon ground
½ teaspoon Nutmeg ground
½ cup Brown sugar dark preferably
1½ teaspoon Vanilla extract
¼ teaspoon Salt

For The Brown Cinnamon Sugar Topping

¼ cup Brown sugar any
1 teaspoon Cinnamon ground
3 tablespoon Butter cold

US Customary - Metric

Instructions

Cut the bread into 1" chunks or cubes and spread them out evenly in an empty 21/2 quart casserole.
24 oz Brioche
Whisk together the eggs, milk, heavy cream, cinnamon, nutmeg, brown sugar, vanilla, and salt in a large mixing bowl.
7 large Eggs, ⅔ cup Heavy Cream, 1½ teaspoon Cinnamon, ½ teaspoon Nutmeg, 1½ teaspoon Vanilla extract, ½ cup Brown sugar, ¼ teaspoon Salt
Pour the custard over the bread cubes, ensuring all pieces are evenly coated.
Prepare the topping by mixing the additional brown sugar and cinnamon together in small mixing bowl. Cut in the butter until the mixture is coarse.
¼ cup Brown sugar, 1 teaspoon Cinnamon, 3 tablespoon Butter
Sprinkle the brown sugar cinnamon topping mixture over the top of the casserole.
Let casserole sit for at least 30 minutes, or preferably overnight, allowing the bread to absorb the custard.
Preheat the oven to 350°F. Cover the baking dish with foil and set in the center of the oven.
Bake the casserole for 20 minutes covered. Remove the foil and continue baking for another 30-35 minutes, or until golden brown and puffy.
Cool for 10 minutes before serving.

Notes

Use day-old brioche bread for the best texture – it absorbs the custard better without becoming soggy.
If your casserole seems dry after baking, cover it loosely with foil for the last few minutes to trap moisture.
For a richer flavor, try soaking the bread cubes in a mixture of milk and coffee or brandy before adding the custard.
For a lighter version, use low fat milk in place of the heavy cream.

Nutrition