Next time you’re in the mood for French toast, don’t waste your time standing by the stovetop dipping and pan-frying every slice of bread. Instead, test out this recipe where the oven does all the work! The pillowy brioche bread paired with the crisp cinnamon crunch makes this French toast casserole a divine morning indulgence with half the effort.
French Toast Casserole
By Chef Stephen Bloomer
Serves: 4 to 6
Ingredients
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5 cups brioche bread, cubed
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4 eggs
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1 ½ cups milk
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4 tablespoons white sugar, divided
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¼ teaspoon salt
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1 teaspoon vanilla extract
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1 tablespoon butter, softened
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1 teaspoon ground cinnamon
Directions
Preheat oven to 350°F. Lightly butter an 8×8-inch baking pan and line the bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt, and vanilla. Pour egg mixture over bread. Dot with butter and let stand for 10 minutes so that the bread can absorb the egg mixture.
Combine remaining 2 tablespoons sugar with the cinnamon and sprinkle over the top. Place in the oven and cook for 45 to 50 minutes, until top is golden. Serve with maple syrup.
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