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Decadent Brioche French Toast Casserole Easy Recipe with Maple Bourbon Glaze

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A rich and indulgent French toast casserole made with day-old brioche soaked in a creamy custard and topped with a warm maple bourbon glaze, perfect for weekend brunch or special occasions.

Ingredients

Scale
  • 12 ounces brioche loaf, cut into 1-inch cubes (day-old or slightly stale)
  • 1 cup whole milk (240 ml)
  • 1 cup heavy cream (240 ml)
  • 6 large eggs, room temperature
  • ⅓ cup granulated sugar (65 grams)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup maple syrup (120 ml), preferably pure grade A
  • 2 tablespoons unsalted butter (about 28 grams), melted
  • 2 tablespoons bourbon
  • 2 tablespoons light brown sugar, packed
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Cut the brioche into 1-inch cubes and spread evenly in a 9×13-inch baking dish. Optionally, lightly toast the cubes for 5 minutes at 350°F if the bread is very fresh.
  2. In a large bowl, whisk together 6 large eggs, 1 cup whole milk, 1 cup heavy cream, ⅓ cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt until smooth and slightly frothy.
  3. Pour the custard evenly over the brioche cubes, pressing gently with a spatula to submerge the bread. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  4. Preheat oven to 350°F (175°C). Remove casserole from fridge to come closer to room temperature.
  5. Remove plastic wrap and bake uncovered for 45-50 minutes until the top is golden brown and custard is set.
  6. While baking, combine ½ cup maple syrup, 2 tablespoons melted unsalted butter, 2 tablespoons bourbon, 2 tablespoons light brown sugar, and ½ teaspoon vanilla extract in a small saucepan over medium-low heat. Stir constantly until sugar dissolves and mixture thickens slightly, about 5 minutes. Remove from heat and keep warm.
  7. Once casserole is out of the oven, drizzle generously with the warm maple bourbon glaze and serve immediately.

Notes

Use day-old brioche for best soaking results. Soak bread for at least 4 hours or overnight to avoid sogginess. Warm glaze is easier to drizzle and seeps nicely into casserole. Can prepare casserole the night before and add glaze before serving. For non-alcoholic glaze, omit bourbon and increase maple syrup slightly with a pinch of cinnamon or vanilla extract.

Nutrition

Keywords: brioche, French toast casserole, maple bourbon glaze, brunch, breakfast casserole, easy brunch recipe, custard soaked bread

Find it online: https://coracooks.com/decadent-brioche-french-toast-casserole-easy-recipe-with-maple-bourbon-glaze/