Baked Brioche French Toast Casserole
Baked brioche french toast casserole is the perfect dish to serve for breakfast, brunch, or even dessert!
Equipment
- Food Processor optional
- Blender optional
- Medium casserol dish 9x9 - 9x13
Ingredients
- 1 loaf brioche bread large
FOR THE CUSTARD
- 6 eggs room temperature
- 2 cups half-and-half room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar packed
- 1 tablespoon pure vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
FOR THE STREUSEL
- ½ cup flour
- ½ cup brown sugar packed
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 tablespoon salted butter cold, cubed
Instructions
PREP THE INGREDIENTS
- First, bring the eggs and half-and-half to room temperature. Then, cut butter into cubes and place it in the freezer until you are ready to add it to the streusel. You want the butter to be as cold as possible.
- Cut the brioche into 2-inch cubes with a serrated knife. Place bread pieces in a large bowl and set aside.
MAKE THE CUSTARD
- Combined all of the custard ingredients and mix until smooth using a blender, electric mixer, or whisk. Pour the custard over the bread chunks in the bowl. Gently mix with a spoon or spatula until the bread pieces are evenly coated with custard. Set it aside.
MAKE THE STREUSEL
- Add all of the dry ingredients to the food processor. Then, remove the butter cubes from the freezer and immediately add them in as well. Use the pulse setting to evenly cut the butter into the dry ingredients. Repeatedly pulse until a crumbly texture is achieved.
- If you don't have a food processor, combine the dry ingredients in a small bowl and cut in the cold butter with a pastry cutter or a fork.
ASSEMBLE, CHILL, & BAKE
- Lightly spray a medium baking dish (9x9-inch to 9x13-inch) with non-stick cooking spray. Add half of the bread chunks to the bottom of the dish, spreading them evenly. Sprinkle half of the streusel over the top.
- Add remainder of the bread pieces and smooth the top with a spatula. Sprinkle the rest of the streusel over the top of the casserole. Cover the dish with foil and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F and place an oven rack in the center position. Place the covered dish in the oven and bake for 50-60 minutes. Then, remove the foil and continue to bake for an additional 10-15 minutes until the top of the casserole is light golden brown.
- Remove the casserole from the oven and let cool for 10-15 minutes before serving. Serve warm or cooled with desired toppings.
Notes
- Bring the eggs and half-and-half to room temperature before making the custard to ensure a smooth and even texture.
- Place the butter in the freezer while prepping the other ingredients. The butter needs to be as cold as possible when making the streusel.
- Use the pulse setting on the food processor to avoid overmixing the streusel.
- Chill the casserole for at least 30 minutes or up to 24 hours before baking.
- If you’re making an overnight french toast casserole, bake it for 60-65 minutes before removing the foil. Then bake for an additional 10-15 minutes once the foil is removed.
Nutrition
Serving: 1servingCalories: 220kcal
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