Description
This Overnight French Toast Casserole with Maple Cinnamon Whipped Cream is a decadent and comforting breakfast dish perfect for holiday mornings or leisurely weekends. Cubes of slightly stale brioche bread soak overnight in a rich custard mixture infused with maple syrup, almond, and vanilla extracts, then topped with toasted pecans and baked until golden. The casserole is served warm with a luscious homemade maple cinnamon whipped cream, adding a delightful balance of sweetness and spice.
Ingredients
Scale
For the Casserole:
- 1 loaf (400 grams) brioche bread (1-2 days old, cut into small cubes)
- 3/4 cup toasted pecans (roughly chopped)
- 6 eggs
- 1¾ cup milk (2%)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
For the Maple Cinnamon Whipped Cream:
- 1½ cups 33% whipping cream
- 3 tbsp maple syrup
- 1/3 cup confectioners’ sugar (start with 3 tbsp and add up to 2 tbsp more if desired)
- 1 tsp cinnamon
Instructions
- Prepare the Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy removal of the casserole.
- Assemble the Bread: Cut the brioche bread into small cubes and evenly arrange them in the prepared baking dish.
- Make the Custard Mixture: In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, almond extract, packed brown sugar, cinnamon, nutmeg, and salt until fully combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes in the baking dish. Sprinkle the roughly chopped toasted pecans evenly on top. Gently press the bread and nuts down to ensure each piece is submerged in the liquid.
- Refrigerate Overnight: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or up to overnight to allow the bread to soak up the custard fully.
- Preheat and Bake: When ready to bake, preheat your oven to 375°F (190°C). Bake the casserole uncovered for 35 to 45 minutes, or until the top is golden brown and the casserole is fully set. If the edges or top brown too quickly, loosely cover with aluminum foil during the last part of baking.
- Rest the Casserole: Remove from oven and allow the casserole to rest for 5 minutes to set before serving.
- Prepare the Whipped Cream: Meanwhile, in a mixing bowl, whip together the heavy cream, maple syrup, confectioners’ sugar, and cinnamon on medium speed for 1 minute. Increase speed to medium-high and continue to whip until stiff peaks form, being careful not to overbeat. The texture should be thick and creamy, resembling cool-whip.
- Serve: Spoon a generous amount of the maple cinnamon whipped cream onto each serving of casserole and drizzle with extra maple syrup if desired. Enjoy warm.
Notes
- This dish is best made with brioche bread that is a day or two old, as slightly stale bread absorbs the custard mixture better without becoming mushy.
- To avoid the top and edges from burning, loosely tent the casserole with aluminum foil partway through baking if it browns too quickly.
- The maple cinnamon whipped cream adds a lovely sweet and spicy complement to the baked casserole; adjust sweetness to your taste.
- Make sure not to over-whip the cream to avoid turning it into butter.
- For a nut-free version, omit the pecans or substitute with toasted seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 408 kcal
- Sugar: 30 g
- Sodium: 158 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 180 mg
