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French Toast Casserole with Brioche

French toast casserole with brioche is a make-ahead breakfast baked with a custardy center and a golden, crumbly cinnamon topping. Chill the assembled casserole before baking, then let it rest for 10 minutes before serving.
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Prep Time 30 minutes
Cook Time 1 hour
chilling and resting 4 hours 10 minutes
Total Time 5 hours 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Assemble the casserole
  • 1 tablespoon nonstick cooking spray
  • 1 loaf (16 oz) brioche cut into 1-inch cubes
  • 8 eggs large
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.5 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon kosher salt
Make the topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon kosher salt
  • 4 tablespoons unsalted butter cold and cut into small cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the casserole
  1. Coat a 9x13-inch baking dish with the nonstick cooking spray and arrange the brioche cubes evenly in the dish.
  2. In a large bowl, whisk the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until combined.
  3. Pour the egg mixture evenly over the brioche.
  4. Gently press the cubes down so they absorb the liquid.
  5. Cover and refrigerate for at least 4 hours or overnight.
Make the topping
  1. In a medium bowl, mix the flour, brown sugar, cinnamon, and salt.
  2. Cut in the butter with your fingers or a pastry cutter until the mixture forms coarse crumbs.
  3. Cover and refrigerate the topping separately until ready to bake.
Bake the casserole
  1. Set the casserole on the counter while the oven heats to 350°F, for about 30 minutes.
  2. Sprinkle the topping evenly over the casserole.
  3. Cover loosely with foil and bake for 30 minutes.
  4. Remove the foil and bake for 20 to 30 minutes more, until the top is golden and the center reaches 160°F on an instant-read thermometer.
  5. Let the casserole rest for 10 minutes before serving.

Notes

Keep the topping chilled until you are ready to bake for a crumbly finish. Refrigerate leftovers for up to 3 days; freeze leftovers yes.