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Ultra close-up macro of baked golden brioche French toast casserole with cinnamon pecan streusel and maple syrup drizzle

Overnight Cinnamon Brioche French Toast Casserole

Puffy, golden custard-soaked brioche bread cubes baked under an irresistible brown sugar cinnamon and toasted pecan streusel crust. Prepared the night before for an effortless, show-stopping weekend or holiday morning brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 430
Ingredients Method Nutrition

Ingredients
  

Brioche & Custard Base:
  • 1 loaf (approx. 1 lb / 450g) buttery brioche bread (or challah), cut into 1-inch cubes day-old bread works best
  • 8 large eggs room temperature
  • 1.5 cups whole milk
  • 1/2 cup heavy whipping cream adds rich bakery tenderness
  • 1/3 cup light brown sugar, packed
  • 1 tbsp pure vanilla bean paste (or alcohol-free vanilla extract)
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg, freshly grated
  • 1/4 tsp fine sea salt
Crispy Brown Sugar Pecan Streusel:
  • 1/2 cup pecans, coarsely chopped or walnuts
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar, packed creates caramel crunch
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted European butter, chilled and cubed
Serving Garnishes:
  • 1/2 cup pure amber maple syrup, warmed for drizzling
  • 1 cup fresh raspberries and blackberries for vibrant brunch plating
  • 1 tbsp powdered sugar for light dusting

Method
 

Casserole Assembly & Overnight Soak:
  1. Grease a 9x13-inch ceramic baking dish generously with 1 tablespoon softened butter. Spread the cubed brioche bread evenly into the prepared dish.
  2. In a large mixing bowl or glass pitcher, vigorously whisk together eggs, whole milk, heavy cream, brown sugar, vanilla bean paste, cinnamon, nutmeg, and salt until completely smooth and emulsified.
  3. Slowly pour the spiced custard evenly over all the brioche cubes. Gently press down on the bread cubes with a spatula so every piece absorbs the liquid. Cover tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).
  4. In the morning, preheat oven to 350°F (175°C). Remove the casserole from the refrigerator 20 minutes before baking to take off the chill.
  5. Make the streusel topping: in a medium bowl, whisk together chopped pecans, flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry blender or fingertips until coarse, pebble-sized crumbles form. Scatter the streusel evenly over the top of the soaked casserole.
  6. Bake uncovered at 350°F for 45 to 50 minutes, until the casserole is puffed, the center is set (not jiggly), and the streusel topping is deeply golden and crisp.
  7. Let rest for 10 minutes before slicing into generous squares. Dust with powdered sugar, top with fresh berries, and serve warm with a generous pour of pure maple syrup!

Nutrition

Serving: 1gCalories: 430kcalCarbohydrates: 48gProtein: 11gFat: 22gSaturated Fat: 11gCholesterol: 195mgSodium: 320mgPotassium: 210mgFiber: 2.5gSugar: 28gVitamin A: 620IUVitamin C: 2mgCalcium: 120mgIron: 2.4mg

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