Mothers Day Brunch French Toast Casserole
A make-ahead baked French toast casserole with crisp edges, a soft custardy center, and a cinnamon-sugar crumb topping—ideal for Mother’s Day brunch and other shareable breakfast spreads.
Equipment
- 9×13-inch (23×33 cm) baking dish
- Large mixing bowl
- Whisk
- Small bowl
- Fork
- Spatula
- Aluminum foil or reusable wrap
Ingredients
For the casserole
- 400–450 g day-old brioche or challah cut into 2.5 cm / 1-inch cubes
- 6 large eggs
- 360 ml whole milk
- 120 ml heavy cream or use an extra 120 ml / 1/2 cup whole milk for a lighter casserole
- 100 g light brown sugar packed
- 50 g granulated sugar
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg optional
- 1/4 tsp fine sea salt
- 30 g unsalted butter melted, plus more for greasing the dish
For the cinnamon-sugar topping
- 50 g light brown sugar packed
- 25 g granulated sugar
- 1 tsp ground cinnamon
- 30 g unsalted butter cold, cut into small cubes
- 30 g pecans or walnuts chopped, optional
To serve (optional)
- powdered sugar for dusting
- warm maple syrup or honey
- fresh berries or sliced strawberries
- whipped cream or vanilla yogurt
Instructions
- Prep the dish and bread: Grease a 9×13 inch (23×33 cm) baking dish lightly with butter. Add the brioche or challah cubes in an even layer, with some pieces pointing up so you’ll get crisp tips after baking.
- Mix the custard: In a large bowl, whisk together the eggs until no streaks of white remain. Add the milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the sugar is dissolved and the spices are evenly distributed.
- Combine bread and custard: Slowly pour the custard mixture over the bread cubes, moving the bowl around the pan so every area gets some liquid. Use a spatula or your hands to gently press the bread down so each cube is at least lightly soaked. You should see some custard pooling at the bottom but not completely covering the bread.
- Rest and chill: Let the casserole sit at room temperature for about 10 minutes, then cover tightly with foil or reusable wrap and refrigerate for at least 4 hours or up to 12 hours.
- Make the cinnamon-sugar topping: In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Add the cold butter cubes and use your fingers or a fork to rub the butter into the sugar mixture until it forms damp, sandy crumbs. Stir in the chopped nuts if using (keep topping chilled until baking).
- Preheat the oven: Take the casserole out of the refrigerator and remove the cover. Let it stand while you preheat the oven to 175°C / 350°F.
- Add topping before baking: Sprinkle the cinnamon-sugar mixture evenly over the top of the soaked bread, breaking up any large clumps, and leave some bread tips poking through.
- Bake until puffed and set: Bake on the middle rack for 35–45 minutes, until the top is deeply golden, edges are bubbling, and the center feels set but slightly jiggly. A knife inserted in the center should come out without wet liquid custard.
- Adjust for your oven: If the top browns too quickly, tent loosely with foil and continue baking. If it looks pale but feels set, move to a higher rack for the last 5–10 minutes.
- Rest before serving: Let the casserole rest for 10–15 minutes after baking. Dust with powdered sugar just before serving if you like.
- Serve warm: Cut into squares and serve warm with maple syrup, berries, whipped cream, or yogurt as desired.
Nutrition
Calories: 520kcalCarbohydrates: 58gProtein: 14gFat: 26gSaturated Fat: 14gCholesterol: 245mgSodium: 380mgPotassium: 220mgFiber: 2gSugar: 26gVitamin A: 700IUVitamin C: 2mgCalcium: 180mgIron: 3mg
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