Overnight Brioche French Toast Casserole
This Overnight Brioche French Toast Casserole uses delicious buttery brioche bread and a crunchy cinnamon streusel topping to make a decadent breakfast that's easy to make. It can be made ahead the night before so that all you have to do is pop it in the oven the next morning. Perfect for weekend mornings, special occasions, holiday breakfasts or any event where you need a delicious easy breakfast at the ready.
Ingredients
- 1 loaf crusty brioche or french bread (preferably a day or two old)
- 1 cup whole milk
- ½ cup heavy cream or half and half
- 1 teaspoon cinnamon
- 10 eggs
- ¾ teaspoon vanilla extract
- 3 tablespoon light brown sugar
- 1 pint fresh blueberries
For The Crumble Topping
- ⅓ cup flour
- 2 tablespoon light brown sugar
- ½ teaspoon cinnamon
- 4 tablespoon cold unsalted butter
Instructions
- Cut up brioche bread into bite size chunks. If your bread is not dry enough, bake at 250 degrees for about 10 minutes. Set aside to cool.
- Make the custard by whisking the eggs, milk, cream or half and half, and vanilla extract in a large bowl.
- Add cinnamon and light brown sugar to the egg mixture and mix well.
- Arrange bread evenly in a 9x13 inch casserole dish. Pour mixture over bread, making sure all the bread is coated (you may need to press some of the bread into the egg mixture.)
- Add blueberries to the casserole ensuring they are evenly distributed.
- Cover the casserole dish with plastic wrap or aluminum foil and place it in the refrigerator over night.
- When you’re ready to bake your brioche French toast casserole, preheat the oven to 375 degrees.
- While oven is preheating, make your cinnamon struesel topping. Combine the flour, brown sugar and cinnamon in a bowl. Cut the butter into small pieces and add to the flour mixture. Using a pastry cutter, two knives, or even just your hands, cut the butter until it is well integrated into the flour mixture (it should feel kind of like wet sand).
- Sprinkle the crumble over the top of your casserole and add additional blueberries if desired.
- Bake casserole for 50-55 minutes, or until the top starts to brown slightly and become crisp. (Note, depending on how big your bread chunks are, you may require a slightly longer cooking time.)
Notes
- For best results, use stale bread for this recipe. Stale bread will do a better job of soaking up the custard mixture.
- If your bread is not dry enough, bake it for about 10 minutes at 250 degrees in the oven.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 232kcalCarbohydrates: 19gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 192mgSodium: 91mgPotassium: 165mgFiber: 2gSugar: 12gVitamin A: 618IUVitamin C: 5mgCalcium: 79mgIron: 1mg
Tried this recipe?Let me know how it was!