Easy Baked Brioche French Toast Casserole

A baked French toast casserole with serving plates and fork.

5 from 1 vote

Easy Baked Brioche French Toast Casserole

This baked brioche French toast casserole is delightfully tasty. Brioche chunks are immersed in a rich custard base and sprinkled with warming spice streusel for a fall appeal. Each edge is nicely crusted with the right crispiness for a mouthful indulgence.

Prep Time8

Cook Time55

Total Time1 3

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 708kcal

Author: Maureen Celestine

Equipment

9 x 13 inch casserole
Mixing bowl
hand whisk

Ingredients

20 oz. brioche French, or challah bread, cut into cubes ( about 566 g). I used 1 brioche loaf and 6. oz French bread
6 large eggs
2 cups half and half
½ cup evaporated milk (from a can)
½ cup brown sugar
½ tablespoon pure vanilla extract or almond extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
A pinch of salt
¾ cup chopped pecans

For the topping

6 tablespoons unsalted cold butter cut into tiny cubes
⅓ cup firmly packed dark or light brown sugar
⅓ cup all-purpose flour
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Pinch of salt

For serving (optional)

Fresh berries blueberries, strawberries, or raspberries work great
Maple syrup
Confectioner sugar

Instructions

Grease a 9x13-inch baking dish with butter or cooking spray, set aside.
Cut the brioche and French bread into cubes.
20 oz. brioche
Whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt in a large mixing bowl.
6 large eggs, 2 cups half and half, ½ cup evaporated milk, ½ cup brown sugar, ½ tablespoon pure vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, A pinch of salt
Add the brioche bread cubes into the egg mixture, ensuring all the cubes are covered with the liquid but not drenched. Use your hands to fold it in quickly.
Pour the bread and egg mix into the casserole dish, then sprinkle half the chopped pecans all over.
Pour the rest of the bread mix, then layer with the rest of the pecans.
Then cover with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight. This allows the bread to soak up all those delicious flavors.
¾ cup chopped pecans
In a small bowl, combine the soft butter, brown sugar, flour, and chopped pecans using either a sturdy spatula or your hands. Give it a nice mix until it’s nicely crumbly. Set aside
6 tablespoons unsalted cold butter, ⅓ cup firmly packed dark or light brown sugar, ⅓ cup all-purpose flour, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, Pinch of salt
Preheat the oven to 350°F (175°C). Remove the pan from the refrigerator and allow to come to room temperature for about 10 minutes or so.
Remove the foil, then sprinkle the streusel topping uniformly over the top of the chilled casserole. Place a new foil over it.
Bake covered for 30 minutes, then remove the foil and bake for another 25-30 minutes or until the top is puffed up and golden brown.
Remove from the oven and let it cool over a cooling rack for at least 10 minutes.
Serve with fruits or dust with white sugar. Then, drizzle with maple syrup and serve.
(please see the variations, step-by-step photos, and tips in the body of the post for best results).
Fresh berries, Maple syrup, Confectioner sugar

Notes

Although not necessary, it’s recommended to chill the casserole once you’ve mixed the custard with the bread for at least 2 hours. This enables the bread to soak up all the custard to give the perfect flavor and texture.
We hardly have leftovers, but I saved a wedge in the refrigerator that lasted up to 4 days and tasted even better.
Pop individual servings in the microwave to reheat, or place the entire casserole in a low-temperature oven to maintain its texture.

To freeze:

Freeze leftovers for longer storage, thaw in the refrigerator overnight, and reheat in the microwave or oven when ready to serve.

See the body of the post to make ahead.

Nutrition