Overnight Brioche French Toast Bake
Buttery cubes of brioche soaked overnight in a rich cinnamon-vanilla custard, baked until golden with a crisp top and custard center.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
- Cost: $1.51/serving
Dietary
- Vegetarian
- Nut-Free
- Pescatarian
- Kosher
- Low-Calorie
Tags
- bake
- comfort food
- crowd-pleaser
- kid-friendly
- sweet
- budget-friendly
- rich
Ingredients
- 1 package brioche bread (1-inch cubes)
- 8 eggs (large)
- 2 cup whole milk
- 0.5 cup heavy cream
- 0.33 cup light brown sugar (packed)
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon kosher salt
- 2 tablespoon unsalted butter (chilled, diced)
Instructions
- Grease a 9x13-inch baking dish. Place the 1-inch cubes from 1 loaf brioche bread into the dish in an even layer.
- In a large mixing bowl, whisk together 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1/3 cup light brown sugar, 1 tablespoon ground cinnamon, 1 tablespoon vanilla extract, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until well blended.
- Pour the custard mixture evenly over the bread cubes, pressing down gently so all pieces absorb the liquid. Cover with foil and refrigerate overnight (or at least 4 hours).
- When ready to cook, preheat oven to 375°F. Dot the top of the casserole with 2 tablespoons diced unsalted butter.
- Bake covered with foil for 20 minutes, then remove foil and bake uncovered for an additional 15 minutes until golden brown and set in the middle.
Notes
Assemble the entire casserole the night before so all you have to do in the morning is pop it into the oven.
Nutrition (per serving)
- Calories: 355
- Protein: 13.2 g
- Carbohydrates: 39.1 g
- Fat: 15.9 g
- Fiber: 1.9 g
- Sodium: 504 mg
- Saturated Fat: 7.5 g
- Sugar: 16.1 g
- Cholesterol: 202 mg