Brioche French Toast Casserole
Brunch just got a whole lot more delicious thanks to this easy Brioche French Toast Casserole! It's the perfect make ahead brunch option for weekend mornings or special occasions alike. Made with basic ingredients like buttery brioche bread, brown sugar and cinnamon. The best part is, this recipe is can be made gluten free, or not, per your preference! Serves 4-6 people.
Equipment
- 1 8x8 casserole dish
- 1 Mixing Bowl
- 1 Whisk
Ingredients
- 14 oz brioche bread about 4 cups, gluten free or regular
- 1 cups whole milk or milk of choice like dairy free oat milk
- ½ cups heavy cream or half & half/df cream
- 5 tablespoon butter divided, melted
- 4 large eggs
- ½ cup coconut sugar or brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoon cinnamon
- ½ teaspoon kosher salt
- maple syrup and optional berries & whipped cream for serving
Instructions
- Prep for baking. Pre-heat the oven to 350 degrees F (skip this step if you're making overnight french toast casserole.) Grease an 8x8 casserole dish with 1 tablespoon of melted butter.
- Prepare the custard mixture. In a medium bowl, combine eggs, whole milk, heavy cream, melted butter and vanilla extract. Whisk until fluffy, then add sugar, salt & cinnamon, whisking again to combine. Set aside.
- Prepare the brioche. Slice the brioche up into 1-inch cubes. Toss the bread cubes into the casserole dish, spreading them evenly along the bottom making sure the bread cubes are tightly packed in an even, single layer. Pour the custard mixture over top of the brioche, ensuring you've well coated each bread cube with custard.
- Bake. Bake in a 350 F oven for 35-45 minutes or until the brioche is golden brown & crisp on the edges.
- Serve. Serve with real maple syrup, fresh blueberries or your favorite fresh fruit and homemade whipped cream
Notes
Make ahead instructions: Follow these steps - prepare the custard mixture, cube the brioche loaf, arrange the bread cubes in the prepared baking dish, pour the egg mixture on top, cover the dish in plastic wrap or aluminum foil and store it in the fridge overnight. Bake the next day at 350F for 30-40 minutes until golden brown.
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