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Brioche French Toast Casserole with Cinnamon Toast Croutons

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A rich and comforting brioche French toast casserole soaked in a creamy custard and topped with buttery cinnamon sugar croutons, perfect for make-ahead breakfasts or brunch.

Ingredients

  • 455 g brioche bread, cubed
  • 540 mL half and half (or full cream milk)
  • 25 g cornstarch
  • 7 large eggs
  • 100 g brown sugar
  • 1/2 tsp sea salt
  • 1 tbsp vanilla extract
  • 1 tsp lemon or lime zest
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp nutmeg (optional)
  • 225 g brioche bread (for topping)
  • 125 g butter
  • 150 g brown sugar (for topping)
  • 1 tsp ground cinnamon (for topping)
  • 1/4 tsp salt (if using unsalted butter)

Instructions

  1. Cut brioche into 0.75–1 inch cubes. If fresh, dry in a 250°F (120°C) oven for 15–20 minutes, then cool.
  2. Prepare custard by blending milk, cornstarch, eggs, sugar, salt, vanilla, zest, and optional spices until smooth.
  3. Butter a 4 qt casserole dish and spread most of the bread cubes inside.
  4. Pour custard over bread, gently fold and press to fully absorb. Cover and refrigerate for at least 4 hours or up to 24 hours.
  5. For croutons, melt butter, sugar, and salt, then mix in cinnamon. Toss remaining bread cubes until coated.
  6. Preheat oven to 350°F (180°C). Spread cinnamon croutons over the casserole.
  7. Bake for 50–60 minutes until set and internal temperature reaches about 160°F (71°C). Tent with foil if top browns too quickly.
  8. Let rest briefly before serving. Serve warm with maple syrup, jam, or cream.

Notes

  • Stale bread absorbs custard better; drying fresh bread improves texture.
  • Can be assembled the night before for easy morning baking.
  • Substitute milk for half and half for a lighter version.
  • Add nuts or fruit for extra flavor variation.
  • Store leftovers refrigerated for up to 3 days and reheat before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/brioche-french-toast-casserole-with-cinnamon-toast-croutons/