Rebel Float French Toast Casserole (Printable Version)
Soft brioche, cinnamon custard, brown sugar crumble, and baked until golden for an indulgent brunch favorite.
# The Ingredients You'll Need:
→ Bread Base
01 -
1 loaf brioche or challah bread, cut into 1-inch cubes (approximately 16 ounces)
02 -
Butter, for greasing baking dish
→ Custard Mixture
03 -
6 large eggs
04 -
2 cups whole milk
05 -
1 cup heavy cream
06 -
1/2 cup granulated sugar
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
1/4 teaspoon salt
→ Brown Sugar Crumble
11 -
1/2 cup light brown sugar, packed
12 -
1/3 cup all-purpose flour
13 -
1/2 teaspoon ground cinnamon
14 -
1/4 cup unsalted butter, cold and cubed
→ Optional Toppings
15 -
Powdered sugar, for dusting
16 -
Maple syrup, for serving
17 -
Fresh berries
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 -
Distribute the cubed bread evenly in the prepared baking dish.
03 -
In a large mixing bowl, whisk eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until fully blended.
04 -
Pour custard mixture over the bread cubes, pressing gently to immerse all bread. Allow to stand for 10 minutes for optimal absorption.
05 -
Combine brown sugar, flour, and cinnamon in a medium bowl. Incorporate cold butter using a pastry cutter or fork until a crumbly texture forms.
06 -
Evenly sprinkle the brown sugar crumble over the soaked bread mixture.
07 -
Transfer to the oven and bake for 40 to 45 minutes, or until the surface is golden brown and the center is set.
08 -
Allow to cool slightly before serving. Dust with powdered sugar and accompany with maple syrup and berries if desired.
# Additional Notes:
01 -
Stale bread is ideal for maximizing custard absorption.
02 -
Assembling the dish the night prior and refrigerating enhances texture.
03 -
For added depth, stir a splash of bourbon into the custard.
04 -
Half-and-half may be substituted for both milk and cream.