Brioche French Toast Casserole Recipe
User Reviews
5
Brioche French Toast Casserole Recipe
Description
This casserole begins by cubing a loaf of brioche bread into uniform 1-inch pieces to avoid mushiness and maximize texture. The bread is soaked in a custard mixture combining oat milk, eggs, pure maple syrup, vanilla extract, and cinnamon, allowing the cubes to absorb the flavorful liquid overnight or for at least four hours in the refrigerator. This soaking results in a tender, custardy base when baked.
On baking day, a streusel composed of all-purpose flour, coconut sugar, cinnamon, and cold cubed butter is crumbled over the soaked bread. This topping creates a contrast in texture with a sweet and slightly crunchy finish. Baking at 350°F allows the custard to set and the topping to brown without burning. If the streusel browns too quickly, foil can be temporarily placed on top for the last minutes.
The casserole is best served warm and can be adorned with powdered sugar, maple syrup, or fresh berries to add natural sweetness and color. The oat milk adds creaminess and a subtle flavor, but almond, cow's, or cashew milk can be substituted as noted in the recipe notes.
The casserole stores well refrigerated for up to three days and reheats effectively in an oven or microwave. Variations include adding chocolate chips, raisins, or diced apples to the base to customize flavor and texture. Proper soaking and baking ensure a hearty breakfast or brunch dish.
Ingredients
French Toast Casserole:
- 1 brioche bread 14 - 16oz, cut into 1-inch cubes, loaf
- 1 ⅔ cups oat milk vanilla or plain, or unsweetened almond milk
- 6 egg
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Streusel Topping:
- ⅓ cup all-purpose flour spoon & leveled
- ⅓ cup coconut sugar or light brown sugar
- ½ teaspoon ground cinnamon
- 5 tablespoon butter cubed, cold unsalted
- berries maple syrup and/or powdered sugar for topping, optional topping, fresh
Instructions
Prepare (Night Before):
- Lightly grease a 9x13" baking pan with nonstick spray or butter.
- Add cubed brioche to the greased baking dish.
- In a medium bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, and cinnamon. Pour mixture over bread and use your hands to make sure all pieces of bread are saturated.
- Wrap the baking dish with tin foil and let it sit in the refrigerator for at least 4 hours or overnight, if possible.
Bake (Day Of):
- Once ready, preheat the oven to 350°F.
- Make the streusel topping by adding all the ingredients to a small mixing bowl. Use two knives or your hands to “cut” the cubed butter into the flour. It should be crumbly.
- Once the oven is heated, remove the tin foil, evenly sprinkle the streusel on top of the casserole, and bake for 40 - 50 minutes, until the top is golden brown. If browning too fast, add tin foil back on top during the last 15 minutes. Remove from oven and let cool for 5 minutes.
- Sprinkle with powdered sugar, if desired, and serve with fresh berries. Enjoy!
Notes
- Soak the brioche cubes for at least 4 hours or overnight in the refrigerator for best custard absorption.
- Use oat milk for a creamy texture; almond, cow's, or cashew milk can be used as alternatives.
- Cut bread into 1-inch cubes to maintain texture and prevent mushiness.
- Add mix-ins like chocolate chips, raisins, or diced apples cautiously to avoid overcrowding.
- Store leftovers in airtight containers in the fridge up to 3 days and reheat preferably in the oven at 350°F for 8-10 minutes or microwave for 30-90 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 187mg | 8% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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