Description
This Overnight French Toast Casserole is a delightful make-ahead breakfast dish featuring layers of brioche bread, whipped cream cheese, and a rich custard soaked overnight. Enhanced with optional fresh fruit, jam, nuts, or chocolate chips, it’s topped with a buttery cinnamon streusel and baked to golden perfection. Perfect for a crowd-pleasing brunch or special occasion breakfast.
Ingredients
Scale
Bread & Cream Cheese Layer
- 1 (17.6-ounce) loaf brioche bread (500g, pre-sliced recommended)
- 8 ounces whipped cream cheese (226g)
- ¼ cup powdered sugar (30g)
- 1 tablespoon vanilla bean paste (or extract)
- 1 cup fresh fruit (optional)
- 1 cup jam (optional)
- 1 cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Custard Mixture
- 8 large eggs
- 2 cups half & half (480mL, or 1 cup whole milk & 1 cup heavy cream)
- â…” cup light brown sugar (133g, packed)
- ¼ cup 100% pure maple syrup (60mL)
- 1 tablespoon vanilla bean paste (or extract)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- 6 tablespoons salted butter (84g, cold and cubed)
- â…“ cup light brown sugar (67g, packed)
- â…“ cup all-purpose flour (44g, spooned and leveled)
- ½ teaspoon ground cinnamon
Instructions
- Prepare the baking pan: Spray a 9×13-inch baking pan with non-stick spray and set aside to prevent sticking during baking.
- Cube the bread: Cut the brioche loaf into 1-inch cubes. If pre-sliced, slice each piece into 12 small cubes for uniform layering.
- Layer the bread: Place half of the bread cubes evenly in the prepared baking pan to form the first layer.
- Mix cream cheese filling: In a medium bowl, stir together whipped cream cheese, powdered sugar, and vanilla bean paste until smooth and combined.
- Add cream cheese over bread: Dollop half of the cream cheese mixture randomly over the bread layer using a small scoop or spoon.
- Layer remaining bread and cream cheese: Add the remaining bread cubes over the first cream cheese layer. Then dollop the remaining cream cheese on top, distributing evenly.
- Add optional mix-ins: If using fresh fruit, jam, chopped nuts, or chocolate chips, divide them in half and add between layers with the cream cheese. Choose either fruit or jam, and add nuts and chocolate chips as desired.
- Prepare the custard: In another medium bowl, whisk together eggs, half & half, light brown sugar, maple syrup, vanilla bean paste, cinnamon, and salt until fully combined.
- Pour custard over bread: Evenly pour the egg mixture over the layered bread in the baking dish. Cover tightly with aluminum foil and refrigerate overnight to allow soaking.
- Preheat oven and prepare for baking: When ready to bake, preheat oven to 350℉ (175℃). Remove the casserole from fridge, gently press down the top with foil to compact layers, then remove the foil.
- Make the topping: Combine cold cubed butter, light brown sugar, flour, and cinnamon in a bowl. Use your fingers to rub and press the butter into the dry ingredients until the mixture clumps together.
- Bake the casserole: Sprinkle the crumb topping evenly over the soaked bread. Bake for 45 to 55 minutes; less time yields a softer, custardy texture, longer time results in a firmer eggy bake.
- Serve: Allow to cool slightly. Serve plain with powdered sugar or add extras like fresh fruit, maple syrup, or whipped cream for garnish and added flavor.
Notes
- Use pre-sliced brioche for easier cubing and layering.
- Choose either fresh fruit or jam to complement fillings; avoid using both simultaneously.
- Customize with nuts or chocolate chips according to preference.
- Pressing the casserole down before baking ensures even custard absorption and baking.
- Adjust baking time to achieve desired texture from soft to more set.
- This casserole can be prepared the night before for convenient morning serving.
- Store leftovers covered in refrigerator and reheat gently.
