French Toast Casserole
An overnight custard-soaked brioche bake with vanilla, brown sugar, and a warm cinnamon topping.
Prep: 20 min · Cook: 50 min · Yield: 8 · Method: Oven
Ingredients
- 12 ounces brioche
- 6 large eggs
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 0.75 cup brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt
Cooking instructions
- Grease a 9-by-13-inch baking dish. Cut the brioche into 1-inch cubes and arrange them evenly in the dish. (about 10 min)
- Whisk the eggs, milk, cream, vanilla, 1/2 cup brown sugar, and salt until smooth. Pour evenly over the brioche, pressing the bread down gently so it absorbs the custard. Cover and refrigerate for at least 8 hours or overnight. (about 10 min) — Refrigerate
- Mix the remaining 1/4 cup brown sugar, flour, cinnamon, and butter with your fingers until coarse crumbs form. Cover and refrigerate the topping separately. (about 5 min) — Refrigerate
- Let the casserole and topping stand at room temperature while the oven heats to 350°F. Sprinkle the topping evenly over the soaked brioche. (about 10 min) — 350°F
- Bake uncovered for 45 to 50 minutes, until puffed and golden and the center reaches 160°F. Rest for 10 minutes before slicing and serving. (about 50 min) — 350°F