Description
This Baked Brioche French Toast Casserole is a rich and comforting breakfast dish made with thick slices of brioche bread soaked in a citrusy orange-infused custard and baked until golden and fluffy. Perfect for a weekend brunch or special occasion, it combines the sweet zest of orange with the creamy richness of eggs and milk, topped with crunchy demerara sugar for extra texture and sweetness.
Ingredients
Scale
Bread
- 1 brioche bread loaf (500 g), thickly sliced
Custard
- 4 large eggs
- 50 g light brown sugar
- 1 zest of a large orange
- 80 ml orange juice
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1½ cups milk
Topping and Preparation
- 30 g butter (for greasing)
- 12 g coarse sugar (demerara sugar)
Instructions
- Slice the Brioche: Slice the brioche bread into 1.5 cm thick slices, about 12 to 14 slices total. Then cut each slice diagonally in half to create triangles.
- Make the Custard: In a medium bowl, whisk together the 4 large eggs, 50 g light brown sugar, zest and juice of one large orange, 1 teaspoon vanilla extract, ½ teaspoon fine salt, and 1½ cups milk until fully combined.
- Prepare the Casserole Dish: Grease a 22 x 33 cm (9×13 inch) casserole dish thoroughly with 30 g butter on the base and sides. Reserve any remaining butter to dollop around the base later.
- Dip the Bread: Fully submerge each brioche triangle into the custard mixture and place them standing upright in the casserole dish with the triangle points facing up. Pour any leftover custard mixture evenly over the bread.
- Soak the Bread: Let the soaked bread stand at room temperature for 30 minutes to allow the custard to fully absorb and the flavors to infuse.
- Add Sugar Topping: Sprinkle 12 g coarse demerara sugar evenly over the top of the soaked bread triangles.
- Bake the Casserole: Bake in a preheated oven at 165°C (340°F) for 30 minutes until the top is lightly golden and the casserole is set.
- Rest and Serve: Remove from the oven and let it rest for 10 minutes before serving warm. Drizzle with maple syrup if desired for extra sweetness.
Notes
- Step-by-step photos are available in the original blog post to guide preparation.
- To store, cover the baking dish with plastic wrap and refrigerate for up to 5 days; reheat in a warm oven or microwave before serving.
- To freeze, assemble the casserole in a freezer-safe dish, wrap tightly in plastic wrap and aluminum foil, freeze for up to 3 months, and thaw overnight in the refrigerator before baking.
- Use day-old or slightly stale brioche bread for better texture; fresh bread may become too soggy when soaked.
- Allowing the bread to soak for 30 minutes is recommended for optimal flavor infusion and custard absorption, but the recipe still works if you skip this step.
- Serve warm straight from the oven for the best taste and texture experience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
