Brioche French Toast Casserole
Cubes of rich brioche soaked in a cinnamon and vanilla egg custard and baked until puffed, golden and set. Serve with powdered sugar, fruit and maple syrup.
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Ingredients
- 1 loaf brioche about 1 pound, cut into 1-inch cubes
- 8 large eggs
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 1 1/2 cups whole milk
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- nonstick cooking spray for the dish
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Cut the brioche into 1-inch cubes and spread them in the prepared dish.
- Crack the eggs into a large bowl, add the salt and whisk. Add the brown sugar, milk, cinnamon, nutmeg and vanilla and whisk until combined.
- Pour the custard over the bread, pressing the cubes down so every piece is moistened and coated.
- Bake for 45 to 55 minutes, until the top is puffed and golden brown, a knife inserted in the center comes out clean and the center reaches 160°F.
- Dust with powdered sugar and serve with fresh fruit and maple syrup.
Notes
To make ahead, cover the soaked casserole and refrigerate overnight, then bake until set in the center. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 236kcalCarbohydrates: 29.9gProtein: 8.6gFat: 8.7gSodium: 319mgFiber: 0.9gSugar: 14.8g