Brioche French Toast Casserole
A delicious and easy breakfast option made from sweet brioche bread soaked in a creamy custard, perfect for special occasions or family meals.
Ingredients
Custard Mixture
- 6 large eggs Create structure and richness
- 2 cups heavy cream Adds creaminess
- 1 cup whole milk Contributes to the smooth texture
- 1/2 cup brown sugar Introduces deep sweetness
- 1/4 cup maple syrup Infuses natural sweetness
- 1 tablespoon vanilla extract Enhances flavor
- 1 teaspoon cinnamon Adds warmth
- 1/4 teaspoon nutmeg Provides subtle flavor
- 1/4 cup melted unsalted butter Contributes to richness
- a pinch salt Balances sweetness
Brioche and Toppings
- 1 loaf brioche bread Cut into triangular slices
- 1/4 cup cold unsalted butter, diced Adds richness when baked
- 1/4 cup turbinado sugar Adds topping crunch
- powdered sugar for garnish For sweet garnish after baking
- 1 cup fresh berries Provides fresh complement
Instructions
Preparation
- Butter the baking dish.
- Cut slices of brioche bread diagonally into triangle shapes.
- In a large mixing bowl, whisk together the eggs.
- Add brown sugar, maple syrup, heavy cream, whole milk, vanilla extract, cinnamon, nutmeg, melted butter, and a pinch of salt. Whisk until well combined.
Cooking
- Dip each slice of brioche into the custard mixture, then layer them tightly in the prepared baking dish.
- Pour any leftover custard over the top of the layered bread.
- Cover tightly and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F.
- Remove the casserole from the fridge, dot the top evenly with cold, diced butter, and sprinkle with turbinado sugar.
- Bake for 40-45 minutes until the custard is set and the top is golden brown.
Serving
- Serve warm topped with powdered sugar, fresh berries, and maple syrup.
Notes
For best results, use day-old brioche. Refrigerate overnight for optimal flavor absorption. Consider covering with foil if browning too quickly while baking.