Thick brioche cubes soaked overnight in a cinnamon-vanilla custard, baked with a brown sugar caramel crust until golden and crackling — the sweet breakfast-for-dinner the whole family runs to the table for.
For the casserole (serves 8):
For the brown sugar crust:
To serve:
1. Grease a 9×13 baking dish. Fill with bread cubes.
2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt. Pour over bread, press down so every cube absorbs custard. Cover with buttered plastic wrap and refrigerate overnight (minimum 4 hours).
3. Next day: preheat oven to 350°F (175°C). Mix brown sugar, butter and cinnamon; scatter over the cold casserole.
4. Bake uncovered 35-40 minutes until custard is set (clean knife test) and top is deep golden. Rest 5 minutes before serving.
5. Serve warm with maple syrup and fresh berries.
Day-old bread is essential — fresh bread floats and doesn’t absorb custard properly. Add the brown sugar topping RIGHT BEFORE baking, never before refrigerating. Butter the underside of the plastic wrap to prevent sticking. The knife test is more reliable than the timer — insert in the center, it should come out clean.
Find it online: https://fabiloustaste.com/french-toast-casserole-for-dinner/