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Brioche French Toast Casserole
Samantha Jones

Brioche French Toast Casserole

A golden, custard-laden casserole transforming brioche into a fluffy breakfast delight with a crispy crust and a balance of sweet and savory notes from fruit, cheese, and herbs. Serves 12 with a seasonal brunch charm.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: French-American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 brioche loaves, sliced into 1-inch pieces
  • 8 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ¼ cup butter, melted
  • 1 cup grated cheddar cheese
  • 1 cup diced apples
  • 1 cup diced pears
  • 1 tbsp fresh thyme
  • Plant-based butter (optional)
  • 1.5 cups egg replacer or 8 flax eggs (vegan alternative)
  • 3 cups almond milk (dairy-free alternative)
  • ½ cup coconut cream (dairy-free alternative)

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Whisk eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt in a large bowl until smooth
  3. Melt butter and mix into the custard
  4. Grease a 9x13-inch baking dish
  5. Layer brioche pieces in the dish
  6. Sprinkle chopped apples, pears, grated cheddar, and thyme evenly over the brioche
  7. Pour half the custard mixture over the ingredients
  8. Let sit for 15-20 minutes to absorb the custard
  9. Pour remaining custard mixture and let rest another 10 minutes
  10. Cover with parchment paper and weigh down with a roasting pan to keep flat
  11. Bake for 45 minutes until golden and custard is set
  12. Let cool for 5-10 minutes before slicing into 12 portions

Notes

Use slightly stale brioche for better custard absorption
Cheddar pairs well with the sweetness; try Gruyère for a nutty flavor
Vegan version uses egg replacer/1.5 cups flax eggs and dairy-free substitutes
Dairy-free option requires almond milk and coconut cream
Honeycrisp and Fuji apples add optimal sweetness