I have quite a bit of time on my hands due to Hurricane Harvey. I have spent some time volunteering and working on long term efforts with some of my blogger friends. But I STILL had some time on my hands. So what’s a food blogger to do? Play around in the kitchen that’s what. As a brunch lover, I have wanted to create a French Toast Casserole after seeing Tia Mowry’s version on her cooking show! Now seemed like a great time to create a Brioche French Toast Casserole! Check out the recipe below.
Brioche French Toast Casserole
A Brioche French Toast Casserole
Ingredients
French Toast
- 1 loaf Brioche Bread
- 6 Eggs
- 1 1/2 Cups Heavy Cream
- 1/2 Cup Milk
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbsp Vanilla Extract
- 2 Tbsp White Granulated Sugar
Crumble Topping
- 1/4 Cup White Flour
- 1/2 Cup Dark Brown Sugar
- 1/4 Cup Unsalted Butter
Instructions
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Preheat oven to 350.
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Combine heavy cream, milk, nutmeg, cinnamon, vanilla extract, white granulated sugar and eggs into a bowl. Whisk until combined and set aside.
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Coat a medium sized baking dish with butter.
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Cut brioche loaf into small cubes. Place in baking dish, evenly layering bread.
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Pour cream and egg mixture evenly over the cubed bread ensuring that each piece is covered with the mixture. (Tip: Leave the casserole in the fridge over night before baking so the egg mixture can really soak in to the bread)
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Using a separate bowl for the crumb coating, combine brown sugar, flour and butter into bowl. Using a fork combine the ingredients and break the butter up into small pieces. Pour crumb coating mixture over the top of the french toast, spreading evenly.
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Place in preheated oven and bake for 25 minutes. Serve hot after cooling for about 5 minutes.
Here are a few recipe notes!
The brioche bread is already sweet so be careful if you plan to add more sugar. I use the brioche bread at Whole Foods called EuroClassic. They ship it in from France weekly and it is really good! Also, because it’s SO sweet, you do not need syrup with it! The crumb coating is almost a syrup.
I really loved this dish and think it makes for a perfect brunch party dish or a simple breakfast at home :).
Nooiiiccee! What recipe plug in did you use?
It’s the WP Recipe Maker. Works really well!
I love a good breakfast casserole! Saves time and cleanup afterwards is painless! This looks delicious!
Yes! Much easier than making regular french toast!
Finally making this today. This is what my Easter breakfast will be today. Thanks for sharing this recipe.
This is the best French toast casserole we’ve ever had! We don’t like nutmeg so we leave it out and add a whole teaspoon of cinnamon. I also double the topping. 😉 So delicious!
im a huge fan of brioche bread. I usually just eat it for my burgers but this is a great idea! Can’t wait to try this recipe!
This looks SO good. You’re trying to step all over my #summerbody goals but I can’t be made at this Brioche French toast! 🙂
Girl you are killing me with this cheat day breakfast. I don’t know where to start with all this deliciousness!!
Honestly one of my favorite recipes of yours! It’s so simple, and the result is mindblowing!
Made this for brunch last weekend and it was ahhhhmazing! All my guests raved about it, especially the crunchy topping. Plan to make it again this weekend.
Thank you for coming back and reviewing! I plan on making it this weekend myself 🙂
Thanks for the feedback. Going to make this tonite for breakfast in the morning! Merry Christmas!
Merry Christmas to you!
Me too should I dry the bread at all so it’s not too soggy?
It will definitely be soggy before it goes in the oven. When it bakes it comes together and shouldn’t be soggy when it’s done. If you are worried about it being soggy, add a little more bread, use less of the cream mixture and be sure to use a bigger pan so it can cook all the way through.
Absolutely delicious! I used the beautiful brioche loaf from Aldi! It was VERY fresh, soft and pretty moist. I decided to dry out the bread a bit before using it in the recipe, I cut it into cubes and let the cubes sit out in the open overnight to lose some of the moisture…then coated the bread with the cream mixture In the morning and baked it straight away.The texture was perfect. Topped it with toasted pecans and fresh strawberries. Thanks for the recipe!
I made this today and it was a huge success! So yummy. I did one change, I added Silk almond caramel creamer instead of the milk and sugar. It was perfect! My new favorite breakfast dish.
Yay! Thank you for sharing your modification! I’m sure some other readers would like that too.
I tried this recipe for an opera themed brunch and it was the hit of the menu! Everyone loved it and several asked me for your recipe. Thank you, thank you for this elegant and very tasty dish!
Oh how fun! Thank you!
Excellent! I didn’t soak overnight. i made sure thr bread absorbed the mixture and cooked for 35 minutes! It was perfect!
I this made especially for my boyfriend. He really likes french toast. I added some diced apple to bread mixture for something a little different. It turn out great! There was enough left over that I could put three servings in the freeze for my boyfriend to have while I’m in the hospital and recovery rehab. This recipe is fanstastic! I will definately be making it again.
Did it freeze well?
New brunch favorite! Perfect amount of sweetness and nice soft and crunchy texture.
Can I make it and refrigerate for approx 18 hours before baking or is that too much time? Thanks!
Sorry, I tried to comment from my phone but looks like it did not go through. I would say 18 hours is a little too long. It would probably get too soggy and not bounce back.
I made a few modifications based on other comments and it turned out delicious. First, I toasted brioche cubes in oven at 350 degrees F for 10 minutes on a pizza pan with holes so I didn’t have to turn. Then after a night of refrigeration, I turned soaked bread crumbs over before baking in oven.
The amount of crumb mixture sprinkled on top was just right – not too little and not too much. Perfect.
Toasting the bread sounds like a nice touch! I’ll have to try that!
This was amazing!! Thank you so much for such a great recipe!
I have made this twice in 3 days for different family Christmas brunches. It is perfection! I made it exactly as written and it was a hit- zero leftovers (to my disappointment) & several guests asked for the recipe. The balance of flavors is spot on and the dish is not overly sweet. The best part: I was able to turn out a gorgeous brunch for 10-15 guests with minimal fuss the morning of. It was lovely to just enjoy my family without being stuck at the stove all morning. Thinking a hint of maple flavor might be a nice addition, I’m wondering if anyone has subbed pure maple syrup for the sugar in the custard? Might try that next time. Thank you for this wonderful dish!
Thank you for coming back and reviewing! This is exactly why I like this dish. Super easy and great for a big group!
So good for Christmas brunch! I’m a french toast snob and this was everything!!
So glad you liked it! I also consider myself a french toast snob 🙂
I made this for Christmas morning. What a delicious time saver (I also cooked bacon in the oven for the first time. Killed two birds with one stone). I did change a couple of things and the results turned out amazing. I didn’t have heavy cream so I used 1 1/2 c of whole milk and 1/2 c of half and half. I also added more vanilla extract because my family loves the taste. I also added cinnamon to the crumb topping. I would 100% make this again.
Glad you loved it!
beginner here, please define “medium sized baking dish” thank you.
Hi! An 8 x 10 casserole dish should do the trick.
I made this for a church fellowship. I used a chocolate chip brioche so I didn’t add sugar to the custard. It received rave reviews. Fantastic recipe!!!
I am on a no food waste for Lent. Yesterday I went to the grocery store and found loaf of day old brioche (half price) and then a found a nicely discounted package of breakfast sausage. Breakfast French toast soufflé came into mind. So I bought a box of eggs too. In my ‘frig was some leftover half and half I needed to use up and a few pieces of bacon in the freezer. (I did a freezer cleanout so I know what I have for meals now.)
For $5, not including the leftovers to use up, we had a nice “fancy” brunch today.
I am going to freeze squares of leftover along with the extra sausage for a ready made breakfast this week.
Made this for Easter brunch…it’s now part of our holiday brunch menu! I added chopped pecans for a more streusel topping and an orange glaze on top. Erika is right though…this is sweet enough without any extra sugar or syrup. Thanks for sharing!
Yay! Glad you enjoyed it! Thank you for coming back and rating 🙂
Simply awesome. Used the brioche bread from Wile Foods and just tore into pieces. Did not have nutmeg so used s little apple pie seasoning. Did everything else the recipe says and before I put the topping on to bake, added a container of blueberries and then the topping. Baked for 45 minutes and was divine.
Yay! Thank you for sharing!
I made this for Mother’s Day (for my wife on behalf of our two year old). This is a phenomenal recipe! We ate two thirds of it at brunch and finished it after dinner as a desert. I served it with plain marscapone and the slightest drizzle of maple syrup. I will admit I was skeptical of the topping but it was fantastic. We will be making this again in our house!
Awww! Thank you for coming back and rating the recipe. Glad you enjoyed it and I hope the little one got to help make it 🙂
This was amazing!!! I used Hawaiian rolls and almond milk…..definitely making this again!
Looked at a bunch of French toast casserole recipes and so glad I tried this one! Made it with chocolate chip brioche and The crumbles really put it over the top. Made it for Father’s Day brunch and everyone was raving. Thank you for sharing!
Sounds amazing! Thanks for coming back and rating!
I am going on a girl’s weekend trip this weekend and want to make this recipe for the group. It will need to feed about 10 people. Can you tell me how many servings this will feed? I am wondering if 2 casseroles would work. I leave tomorrow for my trip and came across your recipe while searching for a french toast casserole. Will need to shop for ingredients after work today. Thank you!!
Hi! I think your best bet is two casserole dishes. I generally use a 9×13 casserole dish for this recipe. Two would probably be better.