Brioche French Toast Casserole
User Reviews
5
Brioche French Toast Casserole
Description
The Brioche French Toast Casserole brings together thick brioche bread cubes soaked overnight in a mixture of eggs, milk, brown sugar, and vanilla extract. A streusel topping made of flour, brown sugar, cinnamon, salt, nutmeg, and cold butter adds a textured, spiced finish once baked. Blueberries scattered atop introduce bursts of fruitiness. Baking covered initially then uncovered produces a golden crust while maintaining a soft, custardy interior. This make-ahead dish offers flexibility; you can swap fruits or add nuts to the topping. Its textures range from tender bread to crumbly topping, with warm aromatic spices enhancing the flavor.
Serve this casserole warm, drizzled with maple syrup, accompanied by breakfast meats or fresh fruit for a complete meal. It suits leisurely weekend mornings or holiday brunches by providing a substantial yet gently sweetened centerpiece. Due to its make-ahead nature, it simplifies preparations and can be portioned into individual ramekins if desired.
Storing leftovers in an airtight container keeps the dish fresh for up to three days. Reheat single portions briefly in the microwave. You can freeze the unbaked casserole tightly wrapped, thawing overnight before baking as usual. Using stale or lightly dried brioche prevents sogginess, ensuring the bread holds shape and texture during soaking.
Ingredients
- 1 brioche bread gluten free if needed, loaf
- 6 egg beaten, large
- 2 ½ cups milk
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries frozen or fresh
Topping
- ½ cup flour gluten free if needed
- ½ cup brown sugar firmly packed
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup butter cut into pieces, cold
Instructions
- Use butter or cooking spray to grease a 9" x 13" casserole dish.
- Cut the bread into 1-inch cubes and spread evenly over the bottom of the pan.
- In a large bowl, combine the eggs, milk, sugar and vanilla extract.
- Pour the egg mixture over the bread cubes.
- Cover the pan with aluminum foil and refrigerate 2 hours or overnight.
- In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg.
- Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
- Put the topping mixture in an airtight container or zip lock bag in the fridge.
- Preheat oven to 350°
- Sprinkle blueberries over the top of the bread.
- Sprinkle topping evenly over the top of the casserole. Replace the foil cover.
- Bake covered for 30 minutes, then remove the foil and bake another 30 minutes, until the top is golden brown.
- Allow to cool for 10 minutes before serving with maple syrup.
Notes
- Stale brioche or lightly dried bread prevents the casserole from becoming soggy.
- You can customize this recipe by swapping blueberries for other fruits or adding nuts to the topping.
- Make ahead by soaking overnight and bake when ready, or freeze the unbaked casserole wrapped tightly and thaw before baking.
- Serve warm with maple syrup and breakfast sides like bacon or sausage for a complete meal.
- Store leftovers refrigerated for up to three days and reheat single servings by microwaving briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 326kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 157mg | 52% |
| Sodium | 248mg | 10% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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