Brioche French Toast Casserole
The BEST Brioche French Toast Casserole recipe! With a soft, buttery, custardy center and a lightly crunchy cinnamon brown sugar topping, this french toast casserole is absolute perfection. Make this easy brunch recipe for a treat that everyone will love!
Ingredients
- 1 large loaf sliced brioche bread 16-17 ounces
- 1/2 cup unsalted butter
- 1 cup brown sugar light or dark
- 1 Tablespoon ground cinnamon
- 8 ounces cream cheese softened, room temperature
- 1/2 cup pure maple syrup
- 8 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup heavy whipping cream room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Grease a 9x13 baking dish or casserole dish with baking spray.
- In a medium pot, over medium heat, melt together the butter and ½ cup brown sugar until it begins to simmer, stirring often. Turn off the heat and pour the hot butter-sugar mixture into the greased pan, spreading into an even layer. Set aside.
- Next, mix together the remaining ½ cup brown sugar and cinnamon in a small bowl and set aside for later.
- In a large bowl, using a handheld electric mixer or whisk, beat the cream cheese until creamy and smooth, about 2 minutes.
- Slowly add the maple syrup and beat until it has loosened the cream cheese. Add the eggs, one at a time, and beat until smooth and combined.
- Finally, mix in the milk, heavy cream, vanilla extract, and salt, until combined and mostly smooth for 1-2 minutes. It’s ok if there are a few small cream cheese chunks that remain. *Alternatively, place all the ingredients in steps 4-6 into a blender and blend for 30-60 seconds, until smooth.
- Tear each piece of bread roughly into quarters (4 pieces per slice).
- Place about ⅓ of the torn bread pieces in an even layer at the bottom of the pan. Spoon 2 cups of the egg-cream mixture over the bread, spread into an even layer. Then, sprinkle 2 1/2 tablespoons of the sugar-cinnamon mixture over the entire top.
- Repeat with another ⅓ of bread pieces, 2 cups egg mixture, 2 1/2 tablespoons sugar-cinnamon mixture, remaining bread pieces, remaining egg mixture, and remaining sugar-cinnamon mixture. Use your spoon or hands to press down on the liquid and bread in the pan to help move things around and compact the ingredients.
- Cover the pan with foil and refrigerate for at least 3 hours, if possible.
- Preheat the oven to 350°F.
- Bake, covered, for 30 minutes.
- Carefully remove the foil and bake uncovered at 375°F for another 20 minutes. The casserole should look puffed up and lightly crisp on the bread edges.
- Allow to cool for 10 minutes and enjoy!
Notes
- It's okay to bake the casserole without refrigerating for 3 hours, if necessary!
Nutrition
Calories: 615kcal
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