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French Toast Brioche Casserole

A delightful twist on classic French toast, this casserole combines rich brioche with a creamy custard for an indulgent, crowd-pleasing breakfast option.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: Comfort Food, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 loaf brioche bread, cut into cubes Choose a high-quality brioche; it’s worth it!
  • 6 large eggs Farm-fresh eggs provide vibrant color and rich flavor.
  • 2 cups milk Whole milk gives a creamier texture, but 2% works too.
  • 1/2 cup heavy cream For that luxurious mouthfeel!
  • 3/4 cup granulated sugar You can substitute with brown sugar for a warmer flavor.
  • 1 tablespoon vanilla extract Go for pure vanilla for a more intense flavor.
  • 1 teaspoon ground cinnamon Cinnamon adds warmth and spice; you can also try nutmeg.
  • 1/4 teaspoon salt This enhances all the flavors.
  • 1 tablespoon unsalted butter For greasing the baking dish.
  • Maple syrup and powdered sugar for serving Optional, for presentation enhancement.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish generously with butter.
  2. Place the brioche bread cubes evenly in the greased baking dish.
  3. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined.
  4. Pour the egg mixture over the bread cubes, ensuring that all pieces are soaked.
  5. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.
Baking
  1. When ready to bake, remove the plastic wrap and slip it into your preheated oven.
  2. Bake for 45-50 minutes, or until the top is golden brown and the custard is set.
  3. Check for doneness by inserting a knife in the center—if it comes out clean, you’re good!
  4. Serve warm with maple syrup and a dusting of powdered sugar if desired.

Notes

For a crunchier top, add granola or chopped nuts before baking. Store leftovers covered in the fridge for up to 3 days.