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Oven-Baked Brioche French Toast Casserole

A comforting and indulgent breakfast casserole made with brioche bread soaked in a luscious custard, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Breakfast, Brunch
Cuisine: Comfort Food, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf brioche bread Use high-quality, fresh brioche for the best results; day-old brioche works too.
  • 4 large eggs Room temperature helps to achieve a better consistency.
  • 2 cups milk Whole milk is preferred for creaminess, but feel free to use almond milk for a dairy-free option.
  • 1/2 cup heavy cream Adds richness, but you can opt for half-and-half if needed.
  • 1/2 cup sugar Brown sugar can be a delicious alternative for deeper sweetness.
  • 2 teaspoons vanilla extract Opt for pure vanilla for the best flavor.
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg Optional; use fresh for a punch of aroma.
  • to taste thinly sliced almonds For garnish; feel free to swap with walnuts or pecans.
  • to taste maple syrup The perfect finishing touch to drizzle on top!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the brioche into 1-inch cubes and place them in a greased 9×13-inch baking dish.
  3. In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and nutmeg until well combined.
  4. Pour this creamy egg mixture over the brioche cubes, ensuring every piece is soaked – you don’t want any dry bread here!
  5. Cover your dish tightly with foil and let it sit for 30 minutes at room temperature.
  6. After resting, remove the foil and sprinkle the top with thinly sliced almonds.
  7. Bake in the preheated oven for 30-40 minutes, until the top is golden and the custard is set.
  8. Drizzle with maple syrup before serving hot, and enjoy!

Notes

Leftovers can be stored in the fridge for up to 3 days. You can prepare the casserole the night before and refrigerate it, then bake in the morning.