Brioche French Toast Casserole
This Brioche French Toast Casserole is soft, custardy, and lightly scented with vanilla. Assemble it the night before so the brioche can soak up the creamy mixture, then bake it in the morning for an effortless brunch that feels special and always impresses guests.
Servings: 6 10 servings
Calories: 567kcal
Ingredients
- 1 loaf Challah or Brioche bread
- 2 cups half-and-half
- 2 cups heavy cream
- pinch of kosher salt
- 1 vanilla bean pod split lengthwise
- 6 eggs
- 1 cup granulated sugar
- confectioners' sugar for dusting
Instructions
Preparation
- Slice bread into ½ inch thick slices
- Using a 9x13 baking dish, layer the bread across the bottom and into two layers.
- Split the vanilla bean in half and scrape out the seeds. Add the vanilla bean pod and seeds to a saucepan with the half-and-half, cream, eggs, sugar, and salt.
- Stir occasionally to make sure the cream mixture doesn't burn, boil, or stick to the bottom of the pan but becomes warm to the touch.
- When the cream mixture reaches a slow simmer, turn off the heat.
- Take the vanilla bean pod out of the cream mixture.
- Pour the custard over the top, cover, and refrigerate for 4 hours or overnight.
Bake
- Preheat the oven to 350F degrees.
- Uncover the casserole and place in the middle of the oven.
- Bake for 35 minutes or until the bread is golden brown and any custard is set.
- Dust with confectioners' sugar and serve warm or at room temp.
Notes
Use day old brioche
Slightly stale brioche absorbs the custard more evenly and holds its shape better. Fresh brioche will still work, but it may be a bit softer once baked. Mix the custard well
Whisk the eggs, milk or cream, sugar, and vanilla thoroughly so the mixture is smooth. This helps the casserole set with a consistent texture. Check for doneness
The casserole should be puffed, golden, and set in the center. If it still looks loose, give it a few more minutes. Every oven runs a little differently. Make it dairy-free
Use your favorite dairy-free brioche, milk, and butter alternatives. Full-fat options will give you the closest texture to the original. Make it gluten-free
Use a gluten-free brioche loaf that is sturdy enough to hold up to the custard. Some gluten-free breads soften more quickly, so reduce the soaking time slightly if needed. Add-ins and toppings
You can keep it simple or add berries, cinnamon sugar, chopped nuts, or a brown sugar crumble on top before baking. Serve with syrup, powdered sugar, or fresh fruit. Storage
Refrigerate leftovers for up to 3 days. Reheat gently in the oven so the casserole stays soft and doesn’t dry out. Individual portions can also be warmed in the microwave. Freezer friendly
The baked casserole freezes well. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Slightly stale brioche absorbs the custard more evenly and holds its shape better. Fresh brioche will still work, but it may be a bit softer once baked. Mix the custard well
Whisk the eggs, milk or cream, sugar, and vanilla thoroughly so the mixture is smooth. This helps the casserole set with a consistent texture. Check for doneness
The casserole should be puffed, golden, and set in the center. If it still looks loose, give it a few more minutes. Every oven runs a little differently. Make it dairy-free
Use your favorite dairy-free brioche, milk, and butter alternatives. Full-fat options will give you the closest texture to the original. Make it gluten-free
Use a gluten-free brioche loaf that is sturdy enough to hold up to the custard. Some gluten-free breads soften more quickly, so reduce the soaking time slightly if needed. Add-ins and toppings
You can keep it simple or add berries, cinnamon sugar, chopped nuts, or a brown sugar crumble on top before baking. Serve with syrup, powdered sugar, or fresh fruit. Storage
Refrigerate leftovers for up to 3 days. Reheat gently in the oven so the casserole stays soft and doesn’t dry out. Individual portions can also be warmed in the microwave. Freezer friendly
The baked casserole freezes well. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Nutrition
Calories: 567kcal | Carbohydrates: 39g | Protein: 10g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 282mg | Sodium: 134mg | Potassium: 243mg | Fiber: 0.003g | Sugar: 39g | Vitamin A: 1690IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg
