Description
This Baked Brioche French Toast Casserole is a rich and indulgent breakfast dish featuring thickly sliced brioche bread soaked in a citrusy orange-infused custard, baked until golden and bubbling. Perfect for brunch or a special weekend treat, it’s topped with coarse sugar for a delightful crunch and best served warm with maple syrup.
Ingredients
Scale
Main Ingredients
- 1 brioche bread loaf (500 g), thickly sliced
- 4 large eggs
- 50 g light brown sugar
- 1 zest of a large orange
- 80 ml orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1½ cups milk
- 30 g butter
- 12 g coarse sugar (demerara sugar)
Instructions
- Slice the Bread: Slice the brioche loaf into 1.5 cm thick slices, about 12 to 14 total. Cut each slice diagonally in half to form triangles for even layering and soaking.
- Make the Custard: In a medium bowl, whisk together the 4 eggs, 50 g light brown sugar, orange zest, orange juice, vanilla extract, ½ teaspoon salt, and 1½ cups milk until smooth and fully combined.
- Prepare the Baking Dish: Grease a 22 x 33 cm (9×13 inch) casserole dish thoroughly with 30 g butter, covering the base and sides. You may have some butter left; dollop it around the base.
- Soak and Arrange Bread: Submerge each brioche triangle fully in the custard mixture, then arrange them upright in the casserole dish with triangle points facing up. Pour any remaining custard over the bread pieces to ensure saturation.
- Let Stand: Allow the casserole to stand at room temperature for 30 minutes to let the bread soak and absorb the custard fully.
- Add Topping: Sprinkle 12 g coarse demerara sugar evenly over the top to add a crunchy caramelized crust after baking.
- Bake: Bake in a preheated oven at 165°C (340°F) for 30 minutes or until the top is lightly golden and set.
- Rest and Serve: Remove from oven and let rest for 10 minutes before serving warm. Drizzle with maple syrup for extra sweetness and flavor.
Notes
- Use day-old or slightly stale brioche bread to prevent it from becoming too soggy and falling apart during soaking.
- Allowing the bread to soak for 30 minutes helps flavors meld and ensures a creamy custard texture.
- You can store the assembled casserole covered in plastic wrap in the refrigerator for up to 5 days; reheat gently before serving.
- This casserole freezes well; assemble in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Enjoy the casserole warm right out of the oven for the best texture and flavor.
- Step-by-step photos are helpful for guidance when following this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 150 mg
