Description
At its heart, this dish is a baked version of classic French toast, designed to feed a crowd all at once. Instead of dipping individual slices of bread into an egg mixture and cooking them one by one in a skillet, you cube an entire loaf of rich, egg-based bread, place it in a baking dish, and pour a rich custard mixture over the top.
Ingredients
Scale
French Toast Casserole
- 1 large loaf brioche, about 16 oz (450 g), cut into 1-inch cubes
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- ½ cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, for greasing
Pecan Streusel
- ¾ cup (85 g) chopped pecans
- ½ cup (100 g) packed light brown sugar
- ½ cup (60 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons (56 g) cold unsalted butter, cut into small pieces
For serving, optional
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Prepare the bread.
Grease a 9×13-inch (23×33 cm) baking dish with butter. Arrange the brioche cubes evenly in the dish. Slightly stale brioche works especially well because it absorbs the custard without becoming overly mushy. - Make the custard.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth. - Soak the brioche.
Pour the custard evenly over the bread. Gently press the bread down with a spatula or your hands so the cubes absorb the custard. - Chill.
Cover and refrigerate for at least 4 hours, preferably overnight. - Make the streusel.
Combine the pecans, brown sugar, flour, cinnamon, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture forms coarse, crumbly pieces. - Top the casserole.
Remove the casserole from the refrigerator and let it sit at room temperature for about 20–30 minutes. Sprinkle the pecan streusel evenly over the top. - Bake.
Heat the oven to 350°F (175°C). Bake uncovered for 45–55 minutes, until the top is golden brown and crisp and the center is set but still slightly soft. - Rest and serve.
Let it rest for 10–15 minutes before serving. Dust with powdered sugar and drizzle with warm maple syrup.
Notes
- For the best texture, use slightly stale brioche so it absorbs the custard beautifully.
- You can assemble the casserole the night before and bake it fresh in the morning.
- For extra crunch, add a handful of chopped pecans to the top before baking.
- Serve warm with maple syrup, powdered sugar, fresh berries, or whipped cream.
- Leftovers can be refrigerated for up to 3 days and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
Keywords: Overnight Brioche French Toast Bake, Baked French Toast Casserole with Pecans, Overnight Breakfast Casserole with Brioche