Brioche French Toast Casserole
Buttery brioche soaked in a cinnamon-vanilla custard and baked under a crunchy brown sugar streusel. Make it the night before for an easy holiday breakfast.
Servings: 8
Calories: 374kcal
Equipment
Ingredients
- 1 loaf brioche bread
- 8 large eggs
- 2 cups milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
Topping
- ¼ cup light brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 Tablespoons cold butter
Instructions
- Cut the brioche into 1-inch cubes and spread them in an even layer in a 9x13-inch baking dish.
- In a large bowl, whisk the eggs, milk, heavy cream, vanilla, brown sugar, cinnamon, nutmeg, and salt until smooth.
- Pour the custard evenly over the bread, then gently press the cubes down so they're all soaked.
- Cover and refrigerate for at least 30 minutes or up to overnight.
- When you're ready to bake, preheat the oven to 350°F and let the dish sit on the counter for about 15 minutes while it heats. In a small bowl, stir together the brown sugar, flour, cinnamon, and nutmeg for the topping. Cut in the cold butter with a pastry blender or two forks until the mixture looks like pea-size crumbs, then sprinkle it over the casserole.
- Cover with foil and bake on the center rack for 20 minutes. Uncover and bake another 30 to 35 minutes, until puffed and golden with a slight jiggle just in the center.
Notes
- Overnight: Assemble through step 4 and refrigerate overnight. Add the streusel right before baking so it stays crunchy.
- Bread: Fresh brioche works great. There's no need to dry it out first.
- Blueberry variation: Sprinkle ½ cup frozen wild blueberries over the bread cubes before pouring in the custard.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven, or microwave single servings.
Nutrition
Calories: 374kcal | Carbohydrates: 37g | Protein: 11g | Fat: 19g | Sodium: 243mg | Fiber: 2g | Sugar: 21g