This super easy Brioche French Toast Casserole makes the most delicious and decadent breakfast or brunch dish. It is perfect for a special occasion or to share with your family for the Holidays!
30ml (2 tablespoons)Maple Syrupor more to taste for a sweeter dish
1teaspoonVanilla Extract
1teaspoonCinnamon
1/4teaspoonNutmegoptional
1/3teaspoonFine Table Salt
Flaked Almond, to tasteoptional
Raw Sugar, to tasteoptional
Instructions
Lightly grease a 21 x 29 cm (8 x 11 inch) baking dish it with butter or oil. If using a full loaf of brioche, cut it into thick slices at least 1,5 cm thick (0.6-inch).
Cut each slice of Brioche Bread in half diagonally to get a triangle shape. Set aside.
Prepare the custard in a large mixing bowl by whisking together the Eggs, Milk, Cream, Maple Syrup, Vanilla, Cinnamon, Nutmeg and Salt until smooth (see note 1).
Dip each brioche slices in the custard for a few seconds, making sure they are fully covered and feel heavy (see note 2). Tightly layer the dipped slices inside the prepared baking dish, pointy side of the slice facing up. Pour any leftover the custard over the brioche slices.
Place in the refrigerator to soak for 30 minutes to 1 hour.
Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit.
Optionally, top the casserole with some Flaked Almond and Raw Sugar (coarse sugar) for extra crunch just before baking.
Bake for 35 to 40 minutes or until the edges of the french toast bake are golden and crunchy. Place on a wire rack to cool down for 10 minutes before serving.
Finish with your choice of toppings. I sprinkled the dish with Icing Sugar and served with fresh berries and a drizzle of maple syrup.
Notes
You will notice that the cinnamon does not mix well into the wet ingredients, that's normal.
You will want to occasionally whisk the custard again between dipping the bread in to evenly distribute the cinnamon that will tend to float on the surface.