Description
This Baked Brioche French Toast Casserole is a delightful and comforting breakfast dish featuring thick slices of brioche bread soaked in a flavorful orange-infused custard, baked until golden and served warm with maple syrup. Perfect for weekend brunch or holiday mornings, it combines the rich taste of brioche with a citrusy twist and a caramelized sugar topping.
Ingredients
Scale
Bread
- 1 brioche bread loaf (500 g), thickly sliced into 12 to 14 slices and cut diagonally into triangles
Custard Mixture
- 4 large eggs
- 50 g light brown sugar
- 1 large orange zest
- 80 ml orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1½ cups milk
Additional Ingredients
- 30 g butter (for greasing the casserole dish)
- 12 g coarse sugar (demerara sugar, for sprinkling on top)
Instructions
- Slice the bread: Slice the brioche loaf into 1.5 cm (0.6 inch) thick slices, approximately 12 to 14 slices. Cut each slice into two triangles by slicing diagonally.
- Make the custard: In a medium bowl, whisk the 4 large eggs well. Add 50 g light brown sugar, zest of 1 large orange, 80 ml orange juice, 1 teaspoon vanilla extract, ½ teaspoon fine salt, and 1½ cups milk. Whisk until completely combined.
- Prepare the casserole dish: Grease a 22 x 33 cm (9×13 inch) casserole dish with 30 g butter, coating the base and sides. Use any leftover butter to dot around the base for extra richness.
- Dip the bread: Fully submerge each brioche triangle into the custard mixture, ensuring it’s soaked, then arrange them upright with the point facing up in the casserole dish. Pour any remaining custard over the bread pieces evenly.
- Let soak: Allow the casserole to sit at room temperature for 30 minutes to let the bread soak up the custard.
- Add sugar topping: Sprinkle 12 g coarse demerara sugar evenly over the top of the soaked bread.
- Bake: Place the casserole in a preheated oven at 165°C (340°F) and bake for 30 minutes until the top is lightly golden and the custard is set.
- Rest and serve: Remove from the oven and let stand for 10 minutes before serving warm. Drizzle with maple syrup to taste for serving.
Notes
- Use day-old or slightly stale brioche bread for better texture. Fresh bread can become too soft and fall apart when soaked.
- Allowing the bread to soak for 30 minutes helps flavors fully infuse and ensures moist custard throughout.
- Serve warm, fresh out of the oven, for the best taste experience.
- To store leftovers, cover the dish with plastic wrap and refrigerate for up to 5 days. Reheat gently in the oven or microwave.
- This casserole freezes well. Assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Use a digital scale for accurate measurement of ingredients, especially the brioche bread.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
