Brioche French Toast Casserole
This overnight brioche French toast casserole is the make-ahead breakfast I trust to feed a houseful on Christmas morning. Buttery brioche soaks in a vanilla-cinnamon custard overnight, then bakes into a casserole with a custardy middle and crisp golden edges. Feeds 8 from one 9x13 pan.
Equipment
- 9x13 Baking Dish (3.5 to 4 quart capacity)
- Large Mixing Bowl with Pour Spout
Ingredients
- 1 tablespoon unsalted butter softened, plus 6 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
- Generously butter a 9-by-13-inch baking dish (or any 3.5 to 4-quart baking dish) or spray with nonstick spray.
- Whisk brown sugar, cinnamon, nutmeg, and salt together in a bowl. Set aside.
- Sprinkle 3 tablespoons of the 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. Brush with 2 tablespoons of melted butter and sprinkle with 3 tablespoons of brown sugar mixture. You may have to cut a slice in half to fill the dish.
- Arrange 6 more bread slices in a single layer over the first layer. Brush with 2 tablespoons of melted butter and sprinkle with 3 tablespoons of brown sugar mixture.
- Place the remaining 6 bread slices over the previous layer and brush with the remaining 2 tablespoons of melted butter.
- In a separate bowl, whisk eggs, milk, and vanilla together until well combined.
- Pour the egg and milk mixture evenly over the bread, pressing lightly to submerge.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. (Or bake immediately if you don't have time to soak.)
- Preheat the oven to 350°F (177°C). Remove the pan from the refrigerator about 20 minutes before baking. Sprinkle the top with the remaining 3 tablespoons of brown sugar mixture.
- Bake at 350°F (177°C) for 45 to 50 minutes until slightly puffed, golden brown, and bubbling around the edges. The custard is fully set when the internal temperature reaches 175 to 190°F (79 to 88°C). If the top browns too quickly, loosely tent with foil after about 45 minutes.
- Let cool for 15 minutes on a wire rack, sprinkle with confectioners' sugar, and serve.
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Notes
Make-Ahead: Prep through the bread-layering steps and pour the custard over the top. Cover and refrigerate for up to 24 hours per USDA safe egg handling guidelines. Sprinkle the remaining brown sugar mixture on top of the bread immediately before baking.
To Freeze Unbaked: Prepare the casserole through the bread-layering steps and pour the custard over the top. Wrap in two layers of plastic wrap and one layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then continue with the topping and baking. You can freeze with the brown sugar topping already on it, but adding fresh topping right before baking gives a slightly better crispy crust.
To Freeze Baked Leftovers: Cool the baked casserole completely, wrap tight in plastic and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat individual portions in the microwave, or cover and bake the whole casserole at 300°F until warm throughout, at least 20 minutes.
Half Recipe: Halve all ingredients and bake in an 8x8 dish. Bake time drops to 30 to 35 minutes.
Double Recipe: Use two of the same size 9x13 pans rather than scaling up to a larger pan. Make sure your oven has space around each pan for heat to circulate. You may need to rotate the pans halfway through to bake evenly, or bake in batches if both don't fit at once.
Internal Temperature: For precision, an instant-read thermometer in the center of the casserole should read at least 160°F (USDA safety floor for egg dishes) and 175 to 190°F when the custard is fully set, with no wet middle.
Recipe adapted from America's Test Kitchen's French Toast Casserole.
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