French Toast Casserole
Why this recipe works
- Custardy centre: Brioche absorbs the milk-and-egg mixture during chilling, giving the bake a soft, pudding-like interior.
- Balanced sweetness: A modestly sweet custard leaves room for maple syrup at the table without making the dish heavy.
- Easy to serve: Baking the French toast in one dish avoids batch-cooking slices on the hob, making it practical for brunch.
Get the most out of this recipe
Timing notes
- Do not rush the soak: The chilling time helps the brioche absorb the custard evenly, reducing dry patches in the finished bake.
- Let it settle briefly: A short rest after baking helps the custard finish setting, so the casserole serves more neatly.
Texture tips
- Use slightly stale brioche: Day-old brioche holds its shape better and soaks up the custard without collapsing into a wet texture.
- Check the centre: Bake until the middle is set and no wet custard pools; if the top colours too quickly, cover it loosely with foil.
Ingredient notes
- Why brioche works well: Brioche brings richness and a tender crumb, giving the casserole a more luxurious texture than standard sliced bread.
- Adjust at serving: Keep the bake gently sweet, then let maple syrup provide extra sweetness and moisture at the table.
Make-ahead tips
- Assemble before baking: The bread and custard can be combined and chilled before baking, making the recipe useful for low-effort mornings.
- Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot, or microwave in short bursts to avoid drying the custard.
Equipment you'll need
Ingredients
Instructions
- Grease a baking dish with the unsalted butter. Cut the brioche bread into bite-sized cubes and scatter them evenly in the dish.
- In a mixing bowl, whisk together the whole milk, egg, caster sugar, vanilla extract, ground cinnamon and fine sea salt until smooth. Pour the custard over the brioche, pressing the bread down gently so it starts to soak.
- Cover and chill for 60 minutes so the custard fully absorbs. Halfway through, press the brioche down again to help it soak evenly.
- Heat the oven to 180°C (355°F). Bake for 30 to 35 minutes, until puffed, golden and set in the centre with no wet custard pooling.
- Rest for 5 minutes, then serve warm with maple syrup spooned over the top.
Recipe notes
Tips
- For the best texture, use slightly stale brioche so it soaks up the custard without turning to mush.
- If the top is browning too quickly, loosely cover the dish with foil for the last 10 minutes of baking.
- Eggs should be fully cooked before serving; this is especially important for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace whole milk with lactose-free milk for a similar richness.
- Replace caster sugar with light brown sugar for a deeper, caramel-like sweetness.
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 10 to 15 minutes until piping hot, or microwave in short bursts until hot throughout.
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Recipe overview
- Servings: 2 servings
- Total time: 2h (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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