Brioche French Toast Casserole

5 from 2 ratings

Brioche French Toast Casserole

Holiday brunches are even better when this overnight brioche French toast casserole is on the table! Dressed to impress with brown sugar, maple syrup, cinnamon, and orange juice, it’s baked to pillowy, custard-y perfection.

Prep Time10

Cook Time1

Chilling Time1

Total Time2 10

Course: Breakfast

Cuisine: American

Keyword: baked brioche casserole

Servings:

Author: Sarah Cook

Equipment

Ingredients

10 cups brioche bread, day old {cubed or torn}
2 cups whole milk
1 cup heavy cream
1/2 cup orange juice
3 tbsp butter {plus more for pan}
1/3 cup brown sugar
2 tbsp maple syrup
2 tsp cinnamon
6 eggs {room temperature}
1 tsp vanilla

US Customary - Metric

Instructions

Tear or cut the brioche into 1-inch cubes.
10 cups brioche bread, day old
Leave bread pieces on a baking sheet overnight, or bake at 300˚F for 20 minutes, rotating the tray position in the oven at 10 minutes.
In a medium saucepan combine milk, heavy cream, orange juice, butter, brown sugar, maple syrup, and cinnamon, over medium-low heat. Cook until the butter has melted and the sugar has dissolved. Allow to cool.
2 cups whole milk, 1 cup heavy cream, 3 tbsp butter, 1/3 cup brown sugar, 2 tbsp maple syrup, 2 tsp cinnamon, 1/2 cup orange juice
In a medium mixing bowl whisk room-temperature eggs, and vanilla, and then whisk in the cooled milk mixture.
6 eggs, 1 tsp vanilla
Butter a deep 9x13 baking dish and add brioche pieces.
Slowly pour the egg mixture over the brioche pieces, gently pressing and turning the cubes with a fork into the extra liquid in the dish.
Cover tightly with foil and refrigerate overnight or at least for 1 hour.
Bake covered at 350˚F for 15 minutes on the middle rack. Remove foil and bake for another 25-35 minutes, or until the top of the French toast casserole is lightly browned and all liquid has been absorbed.
Cool slightly and serve with a dusting of fruit, powdered sugar or maple syrup.

Notes

Make sure the bread is stale or toast the cubes in the oven first. This will ensure that they absorb the liquid without getting too mushy.
If you are pressed for time, heat only 1 cup of milk with the butter, brown sugar, and cinnamon. Once butter and brown sugar have dissolved, stir in the additional cold milk and heavy cream.
10 cups of cubed bread was 8-9 standard-sized slices of brioche for me.

Nutrition