Overnight Brioche French Toast Casserole

a small white plate with a brunch item and grapes on it.

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5 from 1 vote

Overnight Brioche French Toast Casserole

This luscious overnight brioche breakfast casserole is absolutely delicious, and very easy to make.

Prep Time25

Cook Time50

Chill time8

Total Time9 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 770kcal

Author: Paige

Cost: $15-$25.00

Equipment

1 9 x 13 " Baking (casserole) dish
Measuring Cups
Measuring Spoons
whisk
knife
Foil
cutting board
medium bowl

Ingredients

1 loaf Brioche Bread, approx. 1 (one) pound, 4 (four) ounces, cut into cubes
2 tablespoons Butter, softened
⅓ cup Currants see note
6 large Eggs
1½ cups Heavy Cream Can be non-dairy cream, see note.
½ Cup Milk Can be non-dairy milk, see note.
1 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
½ teaspoon Ground Nutmeg
2 tablespoons Pure Vanilla Extract
2 tablespoons Maple Syrup
Crumble Topping
½ cup Whole Pecans, toasted and chopped see note
½ teaspoon Kosher Salt
¼ cup Brown Sugar
2 tablespoons All-Purpose Flour
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg
3 tablespoons Melted Butter
Maple Syrup, for serving

Instructions

Cut the brioche into 1 ½ - 2 (two) inch cubes.
Smear the softened butter inside of the baking dish, all over the bottom and up the sides. Add the cubed brioche to the buttered dish. Sprinkle the currants over the brioche cubes.
Make the custard in a large mixing bowl by whisking the eggs with the heavy cream, milk, salt, cinnamon, nutmeg, vanilla and maple syrup. Pour this egg mixture over the brioche, and let it sit while you make the crumble topping.
To make the crumble topping, measure the whole pecans first, toast them at 350F degrees for 8-10 minutes, then finely chop them.
In a medium bowl, add the toasted and chopped pecans, salt, brown sugar, flour, cinnamon, nutmeg and melted butter. Combine it together with your fingers to make pea-sized crumbs.
Toss the brioche in the baking dish lightly with your fingers to make sure all the cubes are soaked in the custard. Drop the crumble topping in small bits all over the casserole, dotting it here and there in no particular pattern.
Let the casserole sit in the refrigerator for 6-8 hours or overnight, covered with aluminum foil.
To bake, preheat the oven to 350F degrees. Pull the casserole out of the refrigerator and allow it to sit at room temperature for 30 minutes before placing it in the oven, then place on the middle rack with the foil on for 20 minutes.
Remove the foil, then continue to bake for another 30-35 minutes, until it is set but slightly jiggly in the middle.
Let the casserole rest for a few minutes before slicing and serving with warm maple syrup.
Alternatively, you can place the covered casserole directly from the refrigerator into your cold oven, and then turn the oven on to heat to 350F degrees. Just add about 5 minutes to your baking time if you cold start the baking like this.

Notes

Currants can be found right near the raisins at most grocery stores, if you can't find them, try raisins instead.
Use thick-sliced brioche or Texas Toast from the grocery store or bakery.
This recipe is best when it can sit for about 8 hours before baking, overnight is best.
This recipe is best eaten the same day it's baked, though it's not bad on day two.
You can use non-dairy heavy cream such as the brand Silk, available in well-stocked grocery stores.
Use non-dairy milk if you'd like, and vanilla flavored is very good.
Toast the pecans on a baking sheet at 350F degrees for 8-10 minutes.
This recipe makes six generous servings, or 8 smaller.

Nutrition