Description
This Brioche French Toast Casserole is a perfect festive breakfast dish for Christmas morning. Layers of buttery brioche bread are soaked in a rich custard mixture of eggs, milk, brown sugar, cinnamon, and vanilla, then baked to golden perfection under a crunchy cinnamon streusel topping. Served warm with homemade whipped cream, it’s a comforting, sweet start to your holiday celebration that can be prepared ahead of time.
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 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
For Serving
- Homemade whipped cream*
Instructions
- Prepare Custard Mixture: In a large mixing bowl, whisk together the half and half, milk, eggs, brown sugar, vanilla extract, cinnamon, and Morton kosher salt until the mixture is well combined and smooth.
- Arrange Bread: Grease a 3.5+ quart baking dish (a deep 9 x 13 inch works well). Arrange the sliced brioche bread in the dish so they are angled and overlap slightly to create layers.
- Soak Bread: Ladle the custard mixture evenly over the arranged bread slices, ensuring each piece is completely coated. Let the casserole rest for at least 15 minutes at room temperature to allow the bread to absorb the custard. Optionally, cover with foil and refrigerate overnight for better soaking.
- Preheat Oven and Begin Baking: Preheat your oven to 350°F (175°C) while the casserole soaks. Place the casserole in the oven covered (with foil or a lid) and bake for 25 minutes if starting at room temperature, or 30-35 minutes if baking straight from the refrigerator.
- Prepare Streusel Topping: While the casserole bakes, combine the flour, brown sugar, and cinnamon in a medium bowl. Add in the cubed salted butter. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture has small, pea-sized pieces evenly distributed.
- Add Streusel and Continue Baking: After the initial covered bake, remove the cover and sprinkle the streusel topping evenly over the casserole. Bake uncovered for an additional 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes. This resting time allows the casserole to set and prevents the whipped cream topping from melting immediately. Serve warm topped with homemade whipped cream.
Notes
- Kosher Salt: Morton kosher salt is recommended due to its texture and flavor. If using table salt, reduce the amount accordingly.
- Brioche Substitute: You can substitute with challah or French bread if brioche is unavailable. Cubing the bread into bite-size pieces is an option.
- Homemade Whipped Cream: Whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
- Bread Prep Tip: For fresh bread, allow it to dry out overnight on a baking sheet in an off oven to improve custard absorption.
- Make-Ahead: After pouring custard, cover and refrigerate overnight if desired for enhanced flavor and convenience.
- Baking Dish Size: Use at least a 3.6 quart baking dish, as the casserole will expand significantly during baking.
- Cooling: Let the casserole cool about 10 minutes before serving to avoid melting whipped cream.
- Adjust Streusel: The topping amount can be halved if you prefer less streusel.
- Optional Mix-Ins: Add pecans or chocolate chips before pouring custard for extra flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in microwave or 350°F oven.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 170 mg
