Overnight Brioche French Toast Casserole
Print PinServings: 12
Total Time: 9 hours
Calories: 439kcal
This french toast casserole is the PERFECT easy breakfast for any occasion. It tastes like a sweet, decadent bread pudding with a perfectly crispy oat topping.
Ingredients
- 1 loaf of brioche bread about 20 oz, cut in 1 inch squares
- ⅔ cup light brown sugar packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 4 tablespoon unsalted butter melted and cooled
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream*
- 1 tablespoon vanilla extract
Topping
- ½ cup all purpose flour
- ½ cup light brown sugar packed
- ½ cup old fashioned oats
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter cold, and sliced into ¼ inch cubes
Instructions
- Spray a 13x9 glass pan with cooking spray and evenly spread out the cubed brioche bread in the pan. Set it aside.1 loaf of brioche bread
- In a medium-sized bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Then mix in the melted butter. Once evenly mixed, add the eggs, milk, heavy cream, and vanilla extract and whisk until smooth and no more egg yolks are intact. Evenly pour the mixture over the top of the cubed bread.⅔ cup light brown sugar, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon fine sea salt, 4 tablespoon unsalted butter, 8 large eggs, 1 cup whole milk, ½ cup heavy cream*, 1 tablespoon vanilla extract
- Gently toss the cubed bread with either a rubber spatula or your hands to get the majority of the bread covered in the egg mixture. Don't overmix it--squishing the bread too much will make the casserole dense.
- Cover the 13x9 glass pan and put it in the refrigerator to sit overnight (max 12 hours), or for a minimum of 3 hours.
- For the crumble topping, stir together the all purpose flour, brown sugar, old fashioned oats, cinnamon, and salt in a small bowl. Add the cubed butter, and stir until the butter is coated. Then use your hands to manipulate the topping until there aren't any more chunks of butter and the mixture is dough-like. (Squeeze the mixture in your hand over and over until there isn't any more flour/oat residue). Cover and refrigerate until ready to bake.½ cup all purpose flour, ½ cup light brown sugar, ½ cup old fashioned oats, ¾ teaspoon ground cinnamon, ¼ teaspoon fine sea salt, ½ cup unsalted butter
- When you are ready to bake the french toast casserole, preheat the oven to 350° F. Take the casserole and the topping out of the refrigerator. Break up the topping into small pieces, spreading it over the top of the casserole.
- Bake for about 45-60 minutes, or until the crumble topping starts to brown. This is a large window of cooking time--it will just depend on how moist you'd like the french toast to be. The longer it's cooked, the drier it will be.
- Serve with your favorite kind of syrup (I recommend buttermilk syrup), sliced fruit, and/or powdered sugar.Enjoy!
Notes
*I like adding heavy cream because it makes the french toast casserole taste almost like bread pudding. However, if you prefer a drier texture, leave out the heavy cream.