This Brioche French Toast Casserole is perfect to bake for breakfast, brunch, and all holidays. It only requires 5 minutes of prep time and you don't have to keep flipping french toast while entertaining. Plus, it feeds a crowd!
This French Toast Casserole is absolutely perfect for busy holidays, like, Thanksgiving, Christmas and Easter morning. If you have small children, you know how chaotic holiday mornings are. It only takes 5 minutes to prep, then stick it in the oven, set the timer and you are good to go!
Why You'll Love This Recipe:
- It is beyond easy to prep and takes only 5 minutes.
- The cinnamon sugar flavors combined with buttery brioche are just incredible.
- It feeds up to 8 people and is perfect to bring to a brunch or when you have a large family or people visiting.
- The absolute easiest holiday breakfast or brunch you can make!
If you love easy Holiday Recipes, be sure to check out my recipe for Bacon Cream Cheese Rolls. These are a total holiday tradition for our family and this recipe got a million views on TikTok.
Ingredients for Brioche French Toast:
Brioche Bread: French style bread with more butter content than regular bread, which creates a delicious rich flavor. I love the St. Pierre brand for this recipe.
Half and Half & Heavy Cream: Creates a very deep, rich custard flavor when combined with the brioche.
Sugar: For sweetness.
Eggs: Binds ingredients and helps to create the deep custard flavor.
Vanilla Extract and Cinnamon: Adds delicious subtle flavors in the french toast casserole.
Substitutions & Variations:
There are many variations to this recipe that would be delicious. Add fresh blueberries or chopped pecans to custard mixer.
Go the traditional route and top with maple syrup or powdered sugar.
How to Make Brioche French Toast Casserole:
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Here are the Step by Step Instructions for this Brioche French Toast Casserole.
Step 1: Preheat the oven to 375 degrees and grease a 9x13 casserole dish with butter or cooking spray.
Chop the brioche bread slices into approximately 1 inch cubes. These do not have to be perfect, just give them a rough chop into small squares. Place the chopped cubes into the casserole dish.
Step 2: In a large bowl, whisk together the cinnamon and sugar. Add in the half and half, whisked eggs, heavy cream, eggs, vanilla extract, and salt. Whisk again to blend really well.
Pour the custard mixture over the bread in the casserole dish. Take a spoon and give the bread a gentle toss to make sure all of the bread is soaked in the liquid.
Optional: Top with a little more cinnamon sugar mixture if you like it really sweet. I use ⅛ cup white sugar mixed with ½ teaspoon cinnamon.
Bake in the oven for 30 to 35 minutes on a middle rack, not too close to the top burner.
After it is baked, allow the casserole to rest for 5 to 10 minutes before adding powdered sugar, and maple syrup. Feel free to add berries, nuts, and whipped cream! Serve and enjoy!
- This recipe is not intended to sit after preparation before baking. Bake immediately when you add the custard into the casserole dish to avoid a soggy texture.
- Be sure the eggs are whisked really well before adding them into the custard mix.
- I have only tested this recipe in a 9x13 dish. I don't recommend other sizes.
I love the brioche in this recipe and I haven't tested other breads. You can certainly try it, but I wouldn't go with regular sandwich bread unless it is on the hearty side. It could turn into mush.
I like to sprinkle cinnamon and sugar on top of mine or powdered sugar. Serve with warm maple syrup and berries on the side. You could also top french toast with pecans or add berries or peaches on top with whipped cream. There are so many options!
The half and half and heavy cream with the eggs creates a custard type of texture in the brioche, which is my favorite part of the dish. If you have to use a substitute for the cream, choose whole milk.
Rather than typical bread made from flour, yeast, water and salt, brioche is prepared with eggs, milk, and glorious butter. This separates brioche from the regular bread and places it on a pedestal.
Storing the Casserole:
I prefer eating all of it fresh, but if you have extras allow it to cool before storing in the fridge. You can reheat in the oven, but it won't have the same custard taste as eating it fresh.
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