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Brioche French Toast Casserole in a white ceramic baking dish with a serving spoon photographed from overhead.
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5 from 3 votes

Brioche French Toast Casserole

A luxurious and easy-to-make breakfast casserole, combining the softness of custard-soaked brioche with a crispy, golden cinnamon-sugar crust.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American, French
Keyword: casserole, Christmas morning, comfort food, custard, easy
Servings: 8 people
Author: Marissa Stevens

Ingredients

For the Casserole:

  • butter for greasing baking dish, plus more for drizzling over casserole
  • 1 pound loaf brioche bread day old and cut into 1-inch thick slices, (see recipe note #1)
  • 1 1/4 cups whole milk
  • 1 1/4 cups half and half
  • 6 large eggs
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon or more to taste
  • pinch fine sea salt

For the Topping:

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter

Optional Toppings

  • maple syrup
  • lightly sweetened whipped cream
  • fresh blueberries or raspberries
  • chopped pecans or walnuts
  • powdered sugar
  • dried cranberries or dried cherries
US - Metric

Instructions

  • Butter the dish: Butter a 13" x 9" inch baking dish.
  • Cube the bread: Stack brioche slices and cut into ~1 1/2-inch squares; spread in an even layer in prepared baking dish.
  • Mix the custard: In a large measuring pitcher (or bowl - a pitcher makes it easy to pour), whisk together milk, half and half, eggs, maple syrup, vanilla, cinnamon and salt.
  • Soak and press: Pour milk mixture evenly over bread and press bread down to help absorb custard (no dry pieces of bread should remain). Cover tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight to allow custard to completely saturate bread. If refrigerated overnight, remove from refrigerator and let stand 30 minutes before baking.
  • Preheat: When you're ready to bake, preheat oven to 350 °F (177 °C).
  • Mix topping sugar: In a small bowl, whisk together sugar and cinnamon. Set aside.
  • Melt topping butter: Melt butter in a small saucepan over medium heat.
  • Top the casserole: Drizzle melted butter evenly over casserole and sprinkle all over with cinnamon-sugar mixture.
  • Bake: Bake 35-40 minutes until puffed, golden brown and set in the center. Remove from oven and let stand 5 minutes. Serve hot with desired toppings.

Video

Notes

  • Nutrition information does not include optional toppings.
  • Fresh Bread Fix: If your brioche is fresh, cut it into cubes and bake on a sheet pan at 300°F for 10-15 minutes to dry it out slightly. This prevents the casserole from becoming mushy.
  • Checking Doneness: The center should be set and puffed. Insert a thin knife into the center; if it comes out clean (no raw egg liquid), it is ready.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20 minutes.

Nutrition

Calories: 369kcal | Carbohydrates: 41g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 341mg | Potassium: 251mg | Fiber: 2g | Sugar: 14g | Vitamin A: 650IU | Vitamin C: 0.4mg | Calcium: 177mg | Iron: 2mg

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