Description
This Brioche French Toast Casserole is a perfect Christmas breakfast treat featuring rich, custardy slices of brioche soaked in a cinnamon-vanilla custard, topped with a buttery streusel, and baked to golden perfection. It can be prepared ahead of time and baked fresh in the morning, making it ideal for festive gatherings.
Ingredients
Scale
Casserole
- 1 cup half and half
- 1 cup milk
- 6 large eggs
- 1/3 cup (67 g) brown sugar
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon Morton kosher salt
- 1 (14-16 ounces) loaf of brioche bread, sliced 1 inch thick & halved diagonally
Streusel Topping
- 3/4 cup (98 g) all purpose flour
- 3/4 cup (150 g) brown sugar
- 1 teaspoon cinnamon
- 8 Tablespoons (113 g) salted butter
Serving
- Homemade whipped cream (made from 1 cup heavy cream, 2 Tablespoons granulated sugar, 1 teaspoon vanilla extract)
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the half and half, milk, eggs, brown sugar, vanilla, cinnamon, and kosher salt until well combined, creating a smooth custard base for the casserole.
- Arrange the bread in the baking dish: Grease a 3.5+ quart baking dish (a deep 9 x 13 inch works well). Arrange the brioche slices so that they are angled and slightly overlapping to create a layered effect.
- Soak the bread: Ladle the milk and egg custard mixture evenly over the bread slices ensuring all pieces are thoroughly coated. Let the casserole rest for at least 15 minutes at room temperature to allow the bread to fully absorb the custard. Optionally, cover with foil and refrigerate overnight for deeper flavor.
- Preheat the oven and bake covered: Preheat your oven to 350 degrees Fahrenheit while the casserole rests. Bake the covered casserole for 25 minutes if at room temperature, or 30-35 minutes if starting from refrigerated.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the cubed salted butter and use a pastry cutter or fork to cut the butter into the flour mixture until small pea-sized pieces form evenly throughout.
- Add the streusel and bake uncovered: After the initial baking period, remove the cover from the casserole, sprinkle the streusel topping evenly over the casserole, and return to the oven. Bake uncovered for an additional 25-30 minutes or until the top is golden brown and bubbling.
- Cool and serve: Remove from the oven and let the casserole cool for about 10 minutes to allow it to set. Serve warm topped with freshly made whipped cream for a luscious finish.
Notes
- Use Morton kosher salt for best flavor; reduce amount if substituting with table salt.
- Substitute brioche with challah or French bread if preferred; cubing bread is an option though slices create more texture.
- Homemade whipped cream enhances the dish; whip 1 cup heavy cream with 2 Tablespoons granulated sugar and 1 teaspoon vanilla until stiff peaks form.
- Dry fresh brioche overnight in the oven (turned off) on a baking sheet to improve custard absorption.
- For best results, bake the casserole after it has rested and absorbed the custard either at least 15 minutes or refrigerate overnight.
- Use a large baking dish (minimum 3.6 quarts) as the casserole will puff up significantly during baking.
- Allow the casserole to cool before serving to prevent whipped cream from melting.
- Streusel topping quantity can be halved if preferred, although full amount adds rich crunch.
- Add mix-ins such as pecans or chocolate chips before soaking the bread with custard for added flavor.
- Store leftovers refrigerated in airtight container up to 2-3 days; reheat in microwave or oven at 350°F before serving.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 410
- Sugar: 21g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 210mg
