Description
This Brioche French Toast Casserole is a decadent and festive breakfast perfect for Christmas morning. Layers of thick, buttery brioche soaked in a rich cinnamon-vanilla custard are topped with a crunchy streusel and baked to golden perfection. Serve with homemade whipped cream for an indulgent holiday treat that’s easy to prepare ahead.
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 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, cubed
For Serving
- Homemade whipped cream (1 cup heavy cream, 2 Tablespoons granulated sugar, 1 teaspoon vanilla extract)
Instructions
- Prepare Custard: In a large mixing bowl, thoroughly whisk together the half and half, milk, eggs, brown sugar, vanilla extract, cinnamon, and kosher salt until the mixture is smooth and well combined.
- Arrange Bread: Grease a deep 9×13 inch (3.5+ quart) baking dish. Arrange the sliced brioche bread diagonally, overlapping the slices slightly to fit snugly in the dish.
- Soak Bread: Pour and ladle the custard mixture evenly over the bread slices, ensuring every piece is fully coated. Let the casserole rest at room temperature for at least 15 minutes to allow the bread to absorb the custard. Optionally, cover and refrigerate overnight for deeper soaking.
- Preheat Oven and Bake Initially: Preheat your oven to 350°F (175°C) while the casserole rests. Bake covered with foil for 25 minutes if baked immediately, or 30-35 minutes if baked straight from the refrigerator.
- Prepare Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Add the cubed salted butter, and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles small pea-sized crumbs evenly distributed throughout.
- Add Streusel and Continue Baking: After the initial bake, remove the foil and sprinkle the streusel topping evenly over the casserole. Bake uncovered for an additional 25-30 minutes until the streusel is golden brown and the casserole is bubbly.
- Cool and Serve: Let the casserole cool for about 10 minutes; this allows it to deflate and set slightly. Serve warm topped with homemade whipped cream for an extra decadent touch.
Notes
- Kosher Salt: This recipe is tested with Morton kosher salt. If using table salt, reduce the amount as it is finer and more concentrated.
- Brioche Substitutes: Challah or French bread can be used in place of brioche. Cubing the bread into bite-sized pieces is an alternative to slicing and halving.
- Whipped Cream: Whip 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form for a perfect topping.
- Dry the Bread: For fresh bread, dry it overnight on a baking sheet in an unheated oven to help it absorb the custard better.
- Advance Preparation: The casserole can be assembled and refrigerated overnight to enhance custard absorption and save morning prep time.
- Baking Dish Size: Use a baking dish at least 3.5 quarts (9×13 inch or larger) to accommodate the puffing during baking.
- Cooling: Allow the casserole to cool for 10 minutes before serving, especially if serving with whipped cream to prevent melting.
- Adjust Streusel: If preferred, halve the streusel topping amount, as it can be quite rich.
- Mix-ins: Consider adding pecans or chocolate chips before pouring the custard for extra flavor.
- Storage: Store leftovers refrigerated in an airtight container for 2-3 days. Reheat in microwave or oven at 350°F until warm.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 420
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg
