Description

This Overnight Vanilla Bean French Toast Casserole features fluffy brioche loaded with rich flavors from eggs and vanilla, perfect for breakfast lovers. Easy to prepare and ideal for gatherings!

Ingredients

Scale

1 pound day old brioche or challah, cut into 1–1½ inch cubes
7 large eggs
¾ cup heavy cream
1¾ cups whole milk
⅓ cup maple syrup (or honey)
1 tablespoon vanilla bean paste (or vanilla extract)
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional but recommended)
¼ teaspoon salt
¼ cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon cinnamon
pinch of salt
3 tablespoons cold butter, grated or finely diced
powdered sugar
fresh berries
warm maple syrup or honey

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Instructions

Butter a 9×13 inch baking dish generously.
Add the bread cubes and spread them evenly without packing down.
In a bowl, whisk the eggs until smooth, then add heavy cream, milk, maple syrup, vanilla, cinnamon, cardamom, and salt and whisk until incorporated.
Pour the custard mixture over the bread cubes, pressing gently with a spatula to ensure the liquid is absorbed. Cover tightly and refrigerate overnight.
Mix granulated sugar, brown sugar, cinnamon, and salt in a small bowl. Rub in the cold butter using fingers until clumps form. Refrigerate this mixture until needed.
The next morning, preheat the oven to 350°F and take the casserole out of the refrigerator while it heats.
Sprinkle the sugar mixture on top of the soaked bread.
Bake uncovered for 40-45 minutes, until the top is golden brown and the center is soft but set.
Allow to rest for 10 minutes before serving.
Serve warm, dusted with powdered sugar and topped with fresh berries and a drizzle of warm syrup or honey as desired.

Notes

For a richer flavor, let the casserole sit for longer than 8 hours.
Top with your favorite fruits or nuts to enhance the dish.
This casserole can be made in advance and stored in the refrigerator for a few days.

Nutrition

Serving Size: 1 piece
Calories: 375
Sugar: 16g
Sodium: 350mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 10g
Cholesterol: 220mg