Description
Wake up to a warm, comforting breakfast that feels like a hug in food form! This Brioche French Toast Casserole combines buttery brioche, a spiced custard, and a golden streusel topping for a sweet and indulgent start to your day. Perfect for lazy weekends, festive brunches, or anytime you want a crowd-pleasing dish that’s simple to prepare.
Ingredients
For the Bread Base:
- 1 loaf brioche bread (about 12 slices)
- 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
For the Topping:
- ¼ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
3 tablespoons cold butter
Instructions
- Prepare the Bread Base
- Cut the brioche into 1-inch cubes and arrange evenly in a greased baking dish.
- Make the Custard
- In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, brown sugar, cinnamon, nutmeg, and salt.
- Pour the custard over the bread cubes, ensuring they’re evenly coated.
- Prepare the Topping
- Mix brown sugar, flour, cinnamon, and nutmeg in a small bowl.
- Cut in cold butter until the mixture resembles pea-sized crumbs.
- Assemble the Casserole
- Sprinkle the topping evenly over the bread and custard mixture.
- Cover and refrigerate for at least 30 minutes or overnight.
- Bake
- Preheat the oven to 350°F (175°C). Remove the dish from the fridge and let it sit at room temperature for 15 minutes.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 30-35 minutes, until golden and slightly puffed.
- Serve
Serve warm with toppings like powdered sugar, maple syrup, fresh fruit, or whipped cream
Notes
- Use slightly stale brioche for the best texture.
- Add orange zest or almond extract for a flavor twist.
- Store leftovers in the fridge for up to 3 days; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American