Brioche French Toast Casserole
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Brioche French Toast Casserole
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An easy overnight breakfast casserole that's rich, decadent, and incredibly delicious!
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Ingredients
PECAN CINNAMON STREUSEL TOPPING
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup Finely chopped pecans
- 1 teaspoon ground cinnamon
- ½ cup cold salted butter, cut into small pieces
FOR THE CASSEROLE
- 16 ounces brioche bread (about 1 loaf), cut into 1-inch cubes
- 8 large eggs
- 2 ½ cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional, for serving: powdered sugar; maple syrup; fresh berries
Instructions
- Preheat oven to 425°F. Butter a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
MAKE THE TOPPING:
- In a medium bowl, whisk together the flour, brown sugar, pecans, and cinnamon. Use a pastry cutter, a fork, or your fingers to work the cold butter into the flour mixture until a crumbly streusel forms and you don't see any dry pockets of flour. Cover the bowl with plastic wrap and refrigerate until you’re ready to bake the casserole.
ASSEMBLE THE CASSEROLE:
- Arrange the bread cubes on a large, rimmed baking sheet. Toast in the 425°F oven for about 3-4 minutes, until dry and lightly golden brown. Let cool.
- Spread the toasted bread cubes in the prepared pan.
- In a separate bowl, whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt. Pour the egg mixture over the bread cubes, gently pressing down to make sure that most of the bread is submerged.
REFRIGERATE:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
BAKE:
- When ready to bake, preheat the oven to 350°F. Sprinkle the topping mixture evenly over the casserole.
- Bake, uncovered, for 45-60 minutes. The casserole is done when it's puffed, golden brown, and the center is set. If you insert a knife or cake tester into the middle of the casserole, it should come out clean. Let the casserole rest for at least 10 minutes before slicing and serving.
Notes
- Toast the bread (or allow it to get very dry and stale) before assembling the casserole. Dry bread is best for a French toast casserole because it soaks up the custard better and doesn't fall apart as easily. If you skip this step, you will likely end up with a soggy casserole.
- Allow enough time for the bread to soak in the custard overnight (or for at least 4 hours). This prevents any dry spots in the casserole after it's baked, avoids a soggy end result, and eliminates any last minute effort in the morning.
- Do not substitute with a lower-fat milk alternative. You need the fat in whole milk (or a richer liquid like heavy cream or half-and-half) to create a custard with the best flavor and texture.
- If the top of the casserole starts to get too dark before it's done, just tent the casserole loosely with aluminum foil and continue baking.
- Recipe adapted from Lil Luna.
Nutrition Information
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Serving
1slice
Calories
562kcal
(28%)
Carbohydrates
50g
(17%)
Protein
16g
(32%)
Fat
34g
(52%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
300mg
(100%)
Sodium
446mg
(19%)
Potassium
223mg
(6%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
1205IU
(24%)
Vitamin C
0.1mg
(0%)
Calcium
174mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 562kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 16g | 32% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 300mg | 100% |
| Sodium | 446mg | 19% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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