Easy Brioche French Toast Casserole
Servings: 8
Equipment
Ingredients
For the casserole:
- 17 oz loaf brioche bread
- 6 large eggs
- 2 cups whole milk
- ¼ cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
For the topping:
- ½ cup chopped pecans
- 3 tablespoons salted butter melted
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
To serve (optional)
- Maple syrup
- Powdered sugar
- Berries
Instructions
For the casserole:
- Preheat the oven to 350°F. Lightly grease a 9x13'' baking dish.
- Cut the bread 1-inch cubes. Be gentle, don't squish the bread.
- In a large mixing bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Add the bread one handful at a time to the mixing bowl, stirring gently to coat the bread evenly.
- Pour the coated bread into the greased baking dish and spread evenly.
For the topping:
- Sprinkle chopped nuts evenly over the casserole.
- In a small bowl, mix the melted butter with the brown sugar, cinnamon, and nutmeg. Drizzle the brown sugar butter mixture over the casserole.
- Bake the casserole uncovered for 40 to 45 minutes. Cool for at least 10 minutes before serving. The casserole will rise as it bakes and settle back down as it cools.
- Serve with berries, powdered sugar, and maple syrup or pancake syrup. (optional)
Notes
Make ahead directions: This casserole does not need to be made ahead of time, but it can be made ahead if desired. After pouring the bread into the casserole dish, cover tightly and refrigerate overnight. Prepare and add the topping just before baking.
Storage: Store this breakfast casserole in the refrigerator in an airtight container for 3 to 5 days. Reheat individual squares in the microwave in 30-second intervals. To freeze, cover or wrap the prepared casserole tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
