Brioche French Toast Casserole
This Brioche French Toast Casserole is such an easy breakfast recipe to feed a crowd on weekend mornings. Moist buttery brioche bread soaked in a cinnamon-filled custard and baked until fluffy on the inside and golden on top. Top with powdered sugar, syrup, and berries! Great for a holiday morning, Mother’s Day, or any cozy Sunday!
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Servings: 6 servings
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 6 large eggs
- 1 lb brioche bread
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 tablespoon unsalted butter
Instructions
- Using a bread knife, cube the brioche bread slices into 1-inch cubes.
- In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
- Grab your 11x7 baking dish (you can also use a 9x13) and rub the butter all over it.
- Place the bread cubes into your buttered casserole dish, doing so pretty densely to make sure there are no large holes.
- Pour the milk mixture over the top of the casserole in the baking dish. Make sure it’s covering the entire surface level and all pieces of bread are wet. Cover with plastic wrap and set it in the fridge for at least 2 hours or overnight.
- Remove the casserole from the fridge at least 30 minutes before baking (so your dish doesn’t crack). Bake in a preheated 350°F oven for 50 minutes until golden.
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Notes
- How to avoid a soggy french toast casserole – let the custard fully absorb into the bread, make sure your oven is at the right temperature, and bake it for the full 50 minutes. All of these steps combined should ensure a non-soggy casserole. A casserole gets soggy when the custard to bread ratio is off, it is not soaked for enough time, and/or it is not baked long enough.
- Make sure when you put the cubed brioche bread into your casserole dish you’re really packing it in there – fill any gaps!
- If you want, add fresh blueberries or chocolate chips into the casserole before you bake so they bake right in there.
- Keep an eye on it in the oven – when it’s done it’ll be puffed up and the center will have just a little jiggle.
- This recipe actually doesn’t use any sweetener because brioche is a rather sweet bread, but if you want, you can add some maple syrup, brown sugar, or granulated sugar to the custard mixture. Alternatively, you can top it with a cinnamon sugar mixture before baking for a sweet little crust.
- If you can’t find a brioche loaf, you can use brioche rolls and cut them into smaller pieces.
Nutrition Estimate
Calories: 575kcal | Carbohydrates: 38g | Protein: 17g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 370mg | Sodium: 637mg | Potassium: 171mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1626IU | Vitamin C: 0.3mg | Calcium: 152mg | Iron: 2mg