Brioche French Toast Casserole

White plate with two pieces of baked french toast with berries.

Brioche French Toast Casserole

Indulge in the luxurious fusion of buttery brioche, velvety custard, and a warm cinnamon and vanilla embrace with my Brioche French Toast Casserole recipe. A make-ahead twist on a classic breakfast favorite that transforms any occasion into a celebration.

Course Breakfast

Cuisine American

Diet Low Salt

Prep Time 15

Cook Time 45

Soaking Time 15

Total Time 1 15

Servings

Calories 313kcal

Author Katie

Equipment

Measuring Cups
Measuring Spoons
Mixing Bowl
Silicone Spatula
9 x 13 Baking Dish
Oven

Ingredients

Cooking Spray
16 ounces Brioche Loaf cut into cubes
6 Eggs
1 cup 2% Milk
1 cup Heavy Cream
½ cup Brown Sugar
1 tablespoon Cinnamon
⅕ teaspoon Nutmeg
¼ teaspoon salt
1 tablespoon Vanilla Extract
1 tablespoon Powder Sugar for serving

Instructions

Preheat your oven to 350°F (175°C).
Cut the brioche bread into cubes. You can use a day-old brioche for better absorption of the egg mixture.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Ensure that the sugar is well dissolved.
Grease a baking dish and place the brioche cubes in it. Pour the egg mixture over the brioche, making sure all the pieces are well-coated. Allow it to sit for about 15-20 minutes, giving the bread a chance to absorb the liquid.
Bake the casserole, uncovered, in the preheated oven for 45-55 minutes or until the top is golden brown and the center is set.
Once done, remove the casserole from the oven and let it cool for a few minutes. Dust the top with powder sugar, then slice it into squares, and serve warm with maple syrup.

Notes

Make Ahead - You can prepare this recipe the night before. Let the casserole sit out for a half hour prior to baking the next morning.
How to tell if it's done - You can insert a knife in the center, and if it comes out clean, it's done.
Old Bread - Opt for day-old or a few days old brioche for better absorption of the egg mixture. The slightly stale bread helps prevent the casserole from becoming too mushy.

Nutrition