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: 10 servings
Calories: 567kcal
Equipment
Ingredients
- 1 loaf Challah or Brioche bread sliced in ½ inch slices
- 1 vanilla bean pod split lengthwise
- 6 large eggs
- 2 cups half-and-half
- 2 cups heavy cream
- 1 cup granulated sugar
- pinch kosher salt
- confectioners' sugar for dusting
Instructions
Preparation
- Slice bread into ½ inch thick slices.1 loaf Challah or Brioche bread
- Using a 9x13 baking dish, layer the bread across the bottom of the pan, creating two layers.
- Split the vanilla bean in half on a cutting board and scrape out the seeds, putting the seeds and the pod into a medium bowl.1 vanilla bean pod
- Add the eggs to the bowl and lightly whisk them.6 large eggs
- Add the half-and-half, heavy cream, sugar, and salt to the bowl. Whisk to incorporate the mixture. Add the mixture to a medium saucepan.2 cups half-and-half, 2 cups heavy cream, 1 cup granulated sugar, pinch kosher salt
- Place the saucepan on the stove and heat the pan over low heat. Whisk 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. The sugar should have dissolved, and the vanilla seeds should have been incorporated into the cream mixture.
- 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 350℉.
- Uncover the casserole and place in the middle of the oven.
- Bake for 35 minutes or until the bread is golden brown and the custard is set.
- Dust with confectioners' sugar and serve warm or at room temp.confectioners' sugar for dusting
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.
Vanilla Pod - If you don’t want to use a vanilla pod, you can substitute 1 teaspoon of vanilla paste. I tested this with vanilla extract and it just doesn’t give as much of a vanilla flavor as using the seeds. However, if you don’t want to purchase vanilla paste or the pod, substitute 2 teaspoons of vanilla extract.
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.
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
