Brioche French Toast Casserole
This oven baked Brioche French Toast Casserole is made with a brown sugar custard and cinnamon streusel topping. It is perfect for the holidays and a total crowd pleaser. Plus it’s super easy to make!
Servings: 8
Calories: 368kcal
Equipment
Ingredients
Casserole
- 1 cup half and half
- 1 cup milk
- 6 large eggs
- ⅓ cup (67 g) brown sugar
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon Morton kosher salt*
- 1 (14-16 ounces) loaf of brioche bread, sliced in 1 inch thick & halved diagonally*
Streusel Topping
- ¾ cup (98 g) all purpose flour
- ¾ cup (150 g) brown sugar
- 1 teaspoon cinnamon
- 8 Tablespoons (113 g) salted butter
- homemade whipped cream for serving*
Instructions
- In a large mixing bowl, whisk together the half and half, milk, eggs, brown sugar, vanilla, cinnamon, and salt until well combined.
- Grease a 3.5+ quart baking dish (deep 9 x 13 inch works). Arrange the bread slices so they are angled and overlap slightly.
- Ladle the milk mixture over each piece of bread so it is all completely coated. Let rest for at least 15 minutes so the bread can absorb the milk mixture. (Option: Cover the casserole with foil and place it in the refrigerator overnight.)
- Preheat the oven to 350 degrees while the casserole rests. Bake covered for 25 minutes (30-35 minutes if straight from the fridge).
- While the casserole bakes, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the cubed butter.
- Using a pastry cutter or fork, cut the butter into the flour until it is evenly distributed and in small pea sized pieces.
- After 25 minutes, uncover and add the streusel.
- Bake uncovered for another 25-30 minutes or until golden and bubbly. Let cool for about 10 minutes before serving.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Brioche: Substitute for challah or french bread. If you prefer, you can cube the bread in bite size pieces instead.
- Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
- Use brioche bread. Brioche bread has a wonderful texture and slightly sweet flavor. If you are using fresh bread, I recommend letting the bread dry out overnight so it is more absorbent. Place it on a baking sheet and leave it in the oven with it off.
- Do not bake right away. After the custard is poured over the bread, you can cover the dish and store it in refrigerator overnight. This gives the bread plenty of time to absorb the liquid and it’s nice to have it prepared in advance. If you are not making the overnight version, allow the casserole to rest for about 15-20 minutes before baking it. This will give the bread some time to absorb the custard.
- Use a large baking dish. Towards the end of baking the casserole will puff up a lot. It almost triples in size. I use a 3.6 quart dish and it puffs up over the top. This is the minimum size I recommend using.
- Let cool. As the casserole cools, it will deflate and set. Let cool for about 10 minutes before serving, especially if you are topping it with whipped cream. If it is too hot, it will melt off.
- Halve the streusel topping. This recipe is heavy on the streusel topping because it is my favorite part. You can reduce it by half. The photos above use the full amount of topping for reference.
- Add some mix-ins. Try sprinkling on some pecans or chocolate chips before ladling the custard onto the bread.
- Store leftovers in the refrigerator. This will stay good in an airtight container for about 2-3 days. Reheat in the microwave or oven at 350 degrees.
Nutrition
Calories: 368kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 167mg | Sodium: 249mg | Fiber: 1g | Sugar: 32g