Description
This baked French toast casserole transforms day-old brioche or French loaf into a warm, custardy, crowd-pleasing brunch centerpiece.
Ingredients
- 1 loaf brioche or French bread, cut into 1–2 inch cubes
- 8 large eggs
- 1 1/2 cups whole milk
- 2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar
- 1/2 tbsp orange juice (optional)
- 4 tbsp unsalted butter, melted (for the topping)
- 2 tbsp light brown sugar (for the topping)
- 1 tbsp granulated sugar (for the topping)
- 1 tsp ground cinnamon (for the topping)
- 1/8 tsp salt (for the topping)
- Maple syrup and powdered sugar, for serving
Instructions
- Prep the pan and bread: Spray a 9×13-inch baking dish with non-stick cooking spray. Tear or cut the loaf into 1–2 inch cubes and place them in a large bowl.
- Make the custard: In a separate bowl, whisk together the eggs, milk, 1/4 cup granulated sugar, 2 tsp cinnamon, vanilla extract, and optional orange juice until smooth and uniform.
- Soak the bread: Pour the egg mixture over the bread cubes and gently fold to coat every piece. Transfer the coated bread to the prepared baking dish, cover tightly, and refrigerate for at least 2 hours or up to overnight.
- Preheat and prepare topping: Preheat the oven to 375°F (190°C). Combine the melted butter, light brown sugar, granulated sugar, cinnamon, and salt. Spoon or scatter this mixture evenly over the soaked bread.
- Bake: Place the dish on the middle rack and bake for 35–45 minutes until golden and set.
- Rest and serve: Let the casserole cool for about 10 minutes, then dust with powdered sugar or drizzle with maple syrup and slice into squares.
Notes
Use day-old bread for the best texture. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French