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Brioche French Toast Casserole

Sliced brioche French toast casserole.
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This brioche French toast casserole is a silky, sweet, and hearty breakfast bake. Buttery brioche slices soak in a rich custard of eggs, cream, and milk, then bake until golden, with only 30 minutes of soaking needed.

Ingredients

Scale

For brioche bake:

  • 5 slices of brioche bread loaf, cut into 3/4-inch / 2 cm slices
  • 3 tablespoons (30 g) raisins
  • 2 tablespoons (30 g) unsalted butter, softened
  • 2/3 cup + 3 tablespoons (200 ml) whipping heavy cream
  • 2/3 cup + 3 tablespoons (200 ml) milk
  • 2 large eggs
  • 2 tablespoons icing (powdered) sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For serving (optional):

  • icing (powdered) sugar
  • flaked almonds

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Instructions

  1. Butter a 7 x 7 inches (18 x 18 cm) baking dish. Cut brioche slices on a diagonal to make two triangles from each. Using the softened butter and a sandwich knife, apply a thin layer of butter on one side of the bread slices. Arrange the slices in the prepared baking dish, overlapping them slightly, buttered side up. Sprinkle raisins and ground spices. Repeat with the second layer, and finish with raisins and spices.
  2. Heat heavy cream and milk very slowly in a saucepan; don't let them boil. Take the pan from the heat, add vanilla extract, and mix. In a small bowl, beat eggs with one tablespoon of icing sugar into an omelet using a fork. Then pour them into the warm milk mixture and whisk with a hand whisk. Pour the mixture over the bread, cover it with plastic wrap, and let it soak generously at room temperature for 30 minutes.
  3. Preheat the oven to 355°F (180°C). Sprinkle the brioche slices with the remaining icing sugar and bake for 45 minutes, until golden brown. Remove from the oven with oven mitts and let cool for a few minutes. Serve hot or reheated, dusted with powdered sugar and sprinkled with toasted flaked almonds.

Notes

  1. If the top browns too quickly, cover the top loosely with a sheet of aluminum foil when it begins to brown.
  2. Drizzle the sliced bake with maple syrup if desired.
  3. Make-ahead option: to serve this casserole fresh in the morning, assemble it through the soaking step the night before. Cover the dish and refrigerate it for up to 24 hours, then bake it straight from the fridge, adding a few extra minutes if needed.

Nutrition

Find it online: https://www.bakinglikeachef.com/brioche-french-toast-casserole/