Description
This Brioche French Toast Casserole is a perfect Christmas breakfast dish featuring layers of soft brioche bread soaked in a cinnamon-vanilla custard, topped with a crumbly streusel topping, and baked to golden perfection. Served with homemade whipped cream, it makes a festive and indulgent morning treat that can be prepared ahead of time for convenience.
Ingredients
Scale
Casserole
- 1 cup half and half
- 1 cup milk
- 6 large eggs
- 1/3 cup (67 g) brown sugar
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon Morton kosher salt
- 1 (14-16 ounces) loaf of brioche bread, sliced in 1 inch thick & halved diagonally
Streusel Topping
- 3/4 cup (98 g) all purpose flour
- 3/4 cup (150 g) brown sugar
- 1 teaspoon cinnamon
- 8 Tablespoons (113 g) salted butter
Whipped Cream (for serving)
- 1 cup heavy cream
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Custard Mixture: In a large mixing bowl, whisk together the half and half, milk, eggs, brown sugar, vanilla extract, cinnamon, and kosher salt until the mixture is smooth and well combined.
- Arrange Bread: Grease a 3.5+ quart baking dish (a deep 9 x 13 inch dish works well). Arrange the sliced brioche pieces so they are angled and slightly overlapping within the dish.
- Soak Bread: Pour and ladle the custard mixture evenly over the arranged bread slices ensuring each piece is thoroughly coated. Allow the casserole to rest for at least 15 minutes at room temperature to let the bread absorb the custard. Alternatively, cover the dish with foil and refrigerate overnight for better soaking.
- Preheat Oven and Begin Baking: Preheat your oven to 350°F (175°C) while the casserole rests. Bake the casserole covered for 25 minutes (extend to 30-35 minutes if baking directly from the refrigerator).
- Prepare Streusel Topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Add the cold cubed salted butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it forms small pea-sized crumbs evenly distributed throughout.
- Add Streusel and Continue Baking: After the initial baking time, remove the foil cover and evenly sprinkle the streusel topping over the casserole. Return the dish to the oven and bake uncovered for an additional 25-30 minutes until the top is golden brown and the casserole is bubbly.
- Cool Before Serving: Let the casserole cool for about 10 minutes before serving; this allows it to set and prevents whipped cream from melting if used as a topping.
- Make Whipped Cream (Optional): Using an electric mixer, whip heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Serve alongside the casserole for a creamy finish.
Notes
- Kosher Salt: The recipe uses Morton kosher salt for its ideal size and flavor. If using table salt, reduce the amount to avoid over-salting.
- Bread Substitute: If brioche is unavailable, challah or French bread can be used. For a different texture, cube the bread into bite-sized pieces.
- Whipped Cream: Whip 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form for a delightful topping.
- Drying Fresh Bread: To improve absorbency, let fresh brioche dry out overnight on a baking sheet in an unheated oven.
- Overnight Preparation: For best flavor and texture, soak the bread custard mixture overnight in the fridge before baking.
- Baking Dish Size: Use at least a 3.5 to 3.6 quart baking dish, as the casserole will puff up significantly during baking.
- Cooling: Allow cooling for about 10 minutes before serving to let the casserole set properly and to prevent whipped cream from melting.
- Streusel Topping Amount: The full recipe provides a generous streusel topping; reduce by half if a lighter topping is preferred.
- Add Mix-ins: For variety, sprinkle pecans or chocolate chips over the bread before pouring custard.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in microwave or oven at 350°F.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 380 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 180 mg
