Start your day with a burst of deliciousness! Our French Toast Brioche Casserole brings together the best of both worlds: buttery-rich brioche meets classic comfort food…
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Why You Will Love This Recipe
- Super simple
- Packed with sweet cinnamon custard flavour
- Can be made ahead
- Like having dessert for breakfast!
Ingredients
- Brioche Bread – brioche is extra rich so its perfect for this rich dish. I have used store bought brioche but you could use my Brioche recipe also. Alternatively any other bread that you have will still make a great tasting dish.
- Eggs – these are used to make up the lovely cinnamon-infused custard that the bread soaks in.
- Whole Milk – to make the dish rich with a luscious custard, I have opted to use whole milk. If you like it extra rich you could swap out half the milk for cream.
- Vanilla extract – rounds off the flavour of the dish
- Demerara sugar – this gives a nice crunch on the top when sprinkled before baking
How To Make French Toast Brioche Casserole
- Prepare the bread
Begin by slicing your stale bread into 1 inch cubes and place in your baking dish
- Make the custard
Simply crack your eggs into a bowl with the sugar, cinnamon, salt then mix well. Whisk in the milk and vanilla to create the custard
- Soak the bread in the custard
Pour the custard over the bread in your baking dish and leave for 5 minutes to soak up all the lovely custard (alternatively you can leave it overnight for baking the next day)
- Create the crunchy top
Sprinkle over a good tablespoon of demerara sugar before baking to create a crispy top
- Bake
Bake in the oven for around 45 minutes at 180°C until the casserole is puffed up and golden and has a jiggle to it when you gently shake the dish.
How To Serve
- Serve with a dollop of fresh whipped cream/creme fraiche
- A simple dusting of powdered sugar and maple syrup
- Fresh berries or your favourite fruit
If you like a sweeter breakfast, try my blueberry pancakes or my carrot cake pancakes.
FAQ’s
Simply cover and place in the fridge. It will keep for upto 3 days.
Stale bread is best as it helps to soak up the custard much better as it is dried out. You can use fresh bread but the end result is a softer and can turn soggy.
It is personal preference, the result can end up a bit soggy so I just let it absorb for 5 minutes, plus I like the quickness of this method and the result is still delicious. If your bread is stale it soaks up the custard like a sponge.
French Toast Brioche Casserole
Ingredients
- 4 large eggs
- 4 tablespoons caster sugar
- 250 ml whole milk
- 1 teaspoon cinnamon
- ½ tsp salt
- 4-5 thick slices of brioche around 1/2 a loaf
- 1 tsp vanilla extract
- 1 tbsp demerara sugar
- icing sugar
- maple syrup
Instructions
- Use dry stale brioche – if not, place cubed slices of brioche in the oven at 100℃ and leave for 20 minutes, turn off and leave for an hour to dry out.
- Cut brioche into 1 inch cubes and place in a 10" x 8" baking dish
- Whisk eggs and sugar until pale
- Whisk in cinnamon and salt and vanilla
- Whisk egg mixture with milk
- Add mixture to the baking dish of bread cubes and leave for 5 minutes to soak up the custard
- Sprinkle with demerara sugar and bake at 180℃ for 45 minutes until puffy and set
- Let cool for 10 minutes before serving with a dusting of icing sugar and some maple syrup
🛒 Shop the Recipe
Make this French Toast Brioche Casserole just like I do:
- Mason Cash stoneware baking dish
- OXO balloon whisk
- Pyrex glass mixing bowls
- Pyrex glass measuring jugs
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Hi, I’m Paul, a cook and aspiring chef living with OCD, anxiety and depression. Scoffs & Feasts is where I share the low-effort meals that get me through the heavy days, and the bigger cooks that quiet my mind on the better ones. No perfect kitchens here. Let’s cook through the noise together.
