Easy Brioche French Toast Casserole
Wake up to a scrumptious Brioche French Toast Casserole made with buttery brioche bread soaked in a rich mixture of eggs, milk, and warm spices for an unforgettable breakfast. Prep it the night before - so convenient!
Ingredients
- 1 tablespoon unsalted butter softened, plus 4 tablespoons unsalted butter, melted
- 3/4 cup packed (165 grams) brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 18-19 slices brioche bread 2 (14.11 oz) loaves cut into 1 inch slices
- 2 ½ cups whole milk
- 6 large eggs
- 1 teaspoon vanilla
- Confectioners' sugar and maple syrup for serving.
Instructions
- Lay the bread slices on baking sheets in a single layer and bake in a 300°F (149°C) oven for 10 minutes.
- Once the bread is removed, heat the oven to 350°F (177°C) degrees.
- Generously butter a 9- by 13-inch baking dish (or any 3.5–4-quart) or spray with nonstick spray.
- Whisk brown sugar, cinnamon, nutmeg, and salt in a bowl. Set aside.
- Whisk the eggs, milk, and vanilla extract in a medium bowl, preferably with a spout. Set aside.
- Sprinkle 3 tablespoons of brown sugar mixture evenly over the bottom of the prepared dish. Place 6 bread slices (use bread heels here) in an even layer at the bottom of the dish and sprinkle with 3 tablespoons of sugar mixture.
- Place 6 bread slices in a single layer over the first layer. Sprinkle with 3 tablespoons sugar mixture. Place the remaining 6 bread slices over the previous layer.
- Pour the milk mixture over the bread and press lightly to submerge.
- Brush the top layer of brioche bread with the remaining 4 tablespoons of melted butter. Sprinkle it with the remaining heaping 3 tablespoons sugar mixture.
- Bake until the casserole is slightly puffed and golden brown for about 45 minutes or until the center appears set and is no longer runny. Transfer the casserole to a wire rack, and let cool for 15 minutes. Casserole deflates slightly as it cools.
- Sprinkle with confectioners’ sugar and serve.
Notes
TO MAKE AHEAD: Prepare the brioche french toast casserole up to Step 8. The assembled casserole, minus the butter topping and remaining heaping 3 tablespoons of sugar mixture, can be covered and refrigerated for up to 12 hours. Cover it tightly and store it in the refrigerator until you're ready to bake. When you are ready to bake: Top it with the melted butter and sugar mixture when ready to bake. Bake as directed.
Cut bread slices in half if needed: You may need to cut some of the bread in half to fit in your casserole dish. Also, I had room for 19 slices, and 2 loaves will give you about 20 so I could eat one leftover slice!
FREEZING: Got leftovers? Freeze it for up to 3 months. When hungry, thaw it in the fridge, then heat it in the microwave or cover it and bake it in a 300°F (149°C) oven until it's warm throughout, which should take at least 20 minutes.
Recipe inspired by America's Test Kitchen's French Toast Casserole.
Nutrition
Calories: 330kcalCarbohydrates: 29gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 184mgSodium: 441mgPotassium: 138mgFiber: 0.4gSugar: 3gVitamin A: 686IUVitamin C: 0.03mgCalcium: 115mgIron: 1mg
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!