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side shot of maple syrup being poured out of a white ceramic jug onto a slice of brioche French toast casserole on a black plate. The golden syrup is glistening in the light and dripping down the front edge of the casserole. Fresh raspberries and blueberries are garnished on the side of the plate, and in the background are other breakfast items like a glass of orange juice and another serving of French toast.

Brioche French Toast Casserole

Leanne Neill
Your family and friends will love this brioche French toast casserole, with its layers of soft, custard-like richness and a perfectly toasted top. This recipe elevates traditional French Toast Casserole with Brioche by adding a luscious almond frangipane topping - like the filling of an almond croissant, transforming it to 'Toast Francaise'. Ok, linguistically, that doesn't make sense, but I think you get the point.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Over Night 8 hours
Total Time 9 hours 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices

Ingredients
  

French Toast

  • 1 loaf Brioche bread stale (620g)
  • 6 large Eggs
  • 3 cups Half and half
  • 1/4 cup Brown sugar (46g)

Frangipane

  • 6 tablespoons Butter at room temperature (85g)
  • 1/2 cup Sugar (109g)
  • 1 large Egg
  • 2 teaspoons Almond extract
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 1 cup Almond flour (113g)
  • 2 tablespoons All-purpose flour (15g)

Instructions
 

  • Butter a 9x13 casserole dish and set aside.
  • Cut your stale brioche bread into cubes, about 1" by 1". Place the cubes into the prepared casserole dish and set aside.
  • In a mixing bowl, mix together the eggs, half and half, and brown sugar until well combined. Pour the egg mixture evenly over the bread cubes in the casserole dish. Cover and place in the fridge overnight until ready to bake.
  • Preheat the oven to 350F
  • Take the casserole dish out of the fridge. I usually tilt it around to see if there is any egg mixture on the bottom. If there are any dry bread cubes on the surface I will spoon this egg mixture over the dry bits until they are well moistened. Bake in the oven uncovered for 25 minutes.
  • While the French toast is baking, make the frangipane by beating the room temperature butter and sugar together until nice and creamy. Add in the egg, almond, and vanilla extracts and beat to combine. Finally add in the dry ingredients and continue beating until a smooth paste is formed. Set the frangipane aside.
  • After baking, spread the frangipane on top of the French toast casserole. Sprinkle with sliced almonds and return to the oven for another 25 minutes.
  • After the final baking, the top should be toasty brown and the egg mixture all absorbed and cooked. Remove from the oven, slice into portions and serve. You can sprinkle the entire brioche French toast casserole with icing sugar if you like, or you can sprinkle on individual servings. I find this breakfast sweet enough as is, but you can also serve this with maple syrup if you want to go all out. Enjoy!

Notes

  1. If you don't have half and half in your fridge, you can sub with milk. The final product will be a little less rich and creamy, but still very good. If you have heavy cream you can make your own half and half by using 1 ½ cups heavy cream mixed with 1 ½ cups milk.
  2. You can serve with fresh berries to add a refreshing pop of color
  3. Store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat in the microwave for about a minute and you are good to go. You can also store leftovers in the freezer for up to 3 months. When I freeze it, I freeze individual slices in a zipper lock bag so I can grab one at a time as needed. Allow it to thaw in the fridge before reheating.  I have also thawed individual frozen portions with short bursts in the microwave.
Keyword Baked French Toast Brioche, Bostock, Bostock French Toast, Brioche French Toast Casserole, French Toast Casserole, French toast casserole with brioche