Description
This Overnight French Toast Casserole is a delightfully rich and comforting breakfast dish featuring cubes of brioche bread soaked overnight in a creamy custard infused with maple syrup and almond extract. Topped with toasted pecans and baked to golden perfection, it is served with a luscious maple cinnamon whipped cream that adds a sweet, spiced finish to every bite.
Ingredients
Scale
French Toast Casserole
- 1 loaf (400 grams) brioche bread (1-2 days old, cut into small cubes)
- 3/4 cup toasted pecans (roughly chopped)
- 6 eggs
- 1¾ cup milk (2%)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Maple Cinnamon Whipped Cream
- 1½ cups 33% whipping cream
- 3 tbsp maple syrup
- 1/3 cup confectioners’ sugar (start with 3 tbsp and if you want it sweeter add another 2 tbsp)
- 1 tsp cinnamon
Instructions
- Prepare the baking dish: Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cube the brioche: Cut the brioche bread into small cubes and evenly distribute them in the prepared baking dish.
- Make the custard mixture: In a large mixing bowl, whisk together the eggs, 1¾ cups milk, maple syrup, vanilla extract, almond extract, brown sugar, cinnamon, nutmeg, and salt until well combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes. Sprinkle the chopped toasted pecans on top. Gently press the bread and pecans into the liquid to ensure each piece is submerged. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to soak.
- Preheat and bake: When ready to bake, preheat the oven to 375°F (190°C). Remove the casserole from the fridge and bake uncovered for 35-45 minutes, or until the top is golden brown and the casserole is fully set. If the top or edges brown too quickly, loosely cover with aluminum foil.
- Rest the casserole: Allow the casserole to rest for 5 minutes after baking to help it set further.
- Prepare the maple cinnamon whipped cream: Using a handheld or stand mixer, whip the heavy cream, 3 tbsp maple syrup, confectioners’ sugar, and cinnamon on medium speed for 1 minute. Increase the speed to medium-high and beat until stiff peaks form and the cream reaches a thick, Cool Whip-like consistency. Avoid over-beating.
- Serve: Spoon generous amounts of the maple cinnamon whipped cream over each serving of casserole and drizzle with additional maple syrup as desired. Enjoy warm.
Notes
- This casserole is best made with day-old brioche to absorb the custard thoroughly.
- Soaking overnight helps develop rich flavor and texture.
- To avoid over-browning, tent with foil during baking if necessary.
- The maple cinnamon whipped cream can be made ahead and refrigerated for a few hours, then re-whipped briefly before serving.
- Use 33% whipping cream for optimal whipping results and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 30 g
- Sodium: 158 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 180 mg
