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–+ servings
French toast casserole.

Brioche French Toast Casserole

Kaylie
This French toast casserole is made with buttery brioche bread with just the right amount of sweetness. Oven baked to perfection with a nice golden crunchy topping with a soft flavorful custard filling. Make this dish the night before for Easter breakfast, Mother’s day brunch and busy Christmas mornings!
5 from 6 votes
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Prep Time 10 minutes
Cook Time 1 hour
Overnight soak 8 hours
Total Time 9 hours 10 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 634 kcal

Equipment

  • 1 casserole pan 12 by 9" or 9 by 9" pan

Ingredients
  

  • 1 pound brioche bread Either in sliced form or as a whole loaf, is widely available at most grocery stores. For sliced bread, opt for thick-cut slices. Slightly stale or dry bread works best.
  • 6 large eggs
  • 2 ½ cups milk
  • ¼ cup butter, melted plus extra to grease the casserole pan
  • ⅓ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ cup pecans, chopped

Instructions
 

  • Cut or roughly shred the brioche into 1 to 2 inch pieces.
  • In a large mixing bowl, add the ingredients for the custard.
  • Add the bread into the mixing bowl and quickly mix everything together (don't let the bread sit in the mixture, or it will get too soggy). Add the bread to a greased casserole dish. Cover with plastic wrap.
  • Let the bread soak in the custard mixture overnight in the fridge.
  • When ready to bake, preheat the oven to 350 and set the casserole out to warm up. Add the pecans on top and bake for 55 to 60 minutes or until the custard is set.
  • Let the casserole sit for 10-15 minutes, then serve with optional berries and maple syrup.

Notes

*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • This casserole is mildly sweet. If you prefer more sweetness, use ½ cup of sugar. 
  •  If the casserole still “jiggles” when you take it out of the oven, bake it for an additional 10 to 15 minutes. Also, let the custard set and cool down after baking.
  • Using stale or dry bread is best, as it helps absorb the custard more effectively. Leave the bread out overnight, or bake it in the oven at 200°F for about 10 to 15 minutes to dry it out.

Nutrition

Serving: 6peopleCalories: 634kcalCarbohydrates: 53gProtein: 19gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 346mgSodium: 531mgPotassium: 259mgFiber: 1gSugar: 18gVitamin A: 1325IUVitamin C: 1mgCalcium: 208mgIron: 2mg
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