Sourdough Brioche French Toast Casserole Recipe

Yield:

Prep Time: 15

Cook Time: 45

Total Time: 1

No-waste breakfast casserole with a custardy inside and a buttery, crisp streusel top. Made with Sourdough Brioche Bread, it's prepped the night before, so can just pop it in the oven in the morning.

5 from 1 vote

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Equipment

9x13 glass baking dish
mixing bowls

Ingredients

Sourdough French Toast Casserole

850 grams sourdough brioche bread 1 loaf, day-old/stale *see notes in recipe
8 eggs large
480 grams milk 2 cups
90 grams heavy cream 1/2 cup
150 grams pure maple syrup 1/2 cup
8 grams vanilla extract 2 teaspoons
4 grams ground cinnamon 2 teaspoons
6 grams salt 1 teaspoon

Streusel Topping

55 grams all-purpose flour 1/3 cup
75 grams brown sugar 1/3 cup
4 grams ground cinnamon 2 teaspoons
1 gram salt 1/4 teaspoon
42 grams unsalted butter, cold 3 Tablespoons

Instructions

Streusel Topping:

Add the flour, brown sugar, cinnamon and salt in a bowl and whisk until combined. With clean fingers, press the diced cold butter into the flour mixture until the mixture resembles wet sand.
55 grams all-purpose flour, 75 grams brown sugar, 4 grams ground cinnamon, 1 gram salt, 42 grams unsalted butter, cold
Place the streusel topping in the fridge while you prepare the French toast bake.

Brioche French Toast Casserole

Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish. Set aside.
This Sourdough Brioche French Toast Casserole can be prepped at night for a quick breakfast option the following morning! Cover the casserole and store in the fridge until ready to bake.
Cube the stale brioche bread into bite-sized pieces, about 1-inch cubes. Place the bread in a large bowl and set to the side.
850 grams sourdough brioche bread
In a large bowl whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until combined. You can also blender this in a blender!
8 eggs, 480 grams milk, 90 grams heavy cream, 150 grams pure maple syrup, 8 grams vanilla extract, 4 grams ground cinnamon, 6 grams salt
Pour the egg mixture over the bread cubes. Stir the mixture with a rubber spatula until all of the bread pieces have been coated with the liquids.
Pour the mixture into the prepared casserole dish. Sprinkle the streusel on top of the casserole, then place it into the preheated oven.
Bake for 40-50 minutes, or until the middle is cooked through with no more liquids and the top of the casserole is golden brown and slightly crisp. If the top is browning too quickly, place a piece of aluminum foil on top and continue to bake.
Serve hot and enjoy!

Notes

Ingredients & Substitutions

Sourdough Brioche: My Sourdough Brioche bread makes for one of the softest French Toast Casseroles, however if you only have Sourdough Sandwich Bread or Traditional Sourdough Bread, give this Sourdough French Toast Casserole recipe a try!
Milk: I used whole milk for this recipe, but any dairy or non-dairy option, like almond milk or coconut milk, will work.
Maple syrup: I love using this natural sweetener to give this special treat just a touch of extra sweetness. Be sure to use pure maple syrup rather than pancake syrup. You can substitute this with sugar as well.

Streusel Topping

Flour: I used all-purpose flour.
Butter: Be sure to use cold butter! Using room-temperature or melted butter will cause the topping to spread out and flatten when it bakes.

Note about Sourdough Brioche Bread

Day-old or slightly stale sourdough bread is the best bread for this recipe. It soaks up the egg mix like nothing you've seen before, making the casserole nice and custardy. Just cut the leftover bread it into cubes, and before you do, make sure it’s not moldy or rock-hard. You can still use fresh bread, but you may just need to pop it in the oven for a bit to dry it out.

Nutrition

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