This Brioche French Toast Casserole is a a must try breakfast dessert perfect for company or lazy Sunday mornings. The brioche bread creates a buttery, fluffy and perfectly devour-able casserole with the right amount of sweetness. Can be made ahead of time for minimal morning prep and easy to bring to brunches to share. This breakfast delight will not disappoint.
1/4cupchopped walnutsOptional: pecans, walnuts or almonds
Instructions
Spray a a 9×13-inch baking dish with cooking spray, being sure to get all edges well. Cube the brioche bread and arrange it across the bottom of the dish.
In a large bowl, whisk together the eggs, milk, protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the egg mixture evenly over the bread cubes, making sure all the bread is soaked. Use a spatula to gently press down on the bread to help it absorb the liquid. Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, up to overnight.
When you’re ready to cook the casserole, preheat your oven to 350°Fahrenheit.
Prepare the topping by combining the melted butter, almond flour, maple syrup, cinnamon, and salt in a small bowl. Mix until well combined.
Remove the casserole from the refrigerator and uncover it. Using a spoon, spoon the topping across the top evenly and using the back of the spoon spread it across the top so the entire casserole is covered.
Bake the casserole for 45-50 minutes, or until the top is golden brown and the center is set. If the topping is browning too quickly, loosely cover the dish with aluminum foil.
Remove the brioche French toast casserole from the oven and let it cool for 5-10 minutes before serving. Cut it into equal squares (or see note on grams per serving) and serve with additional maple syrup and fresh berries, if desired.
Notes
Hawaiian sweet rolls or challah bread are similar substitutions for brioche bread.
Can be prepared the night before.
If you want exact grams for this recipe: weigh your baking dish in grams with nothing it and again once the casserole is baked. Subtract the empty casserole dish's total grams from the total full dish for the total grams of the entire casserole. Take that number and divide by 12 servings for the total grams per serving. Example: Empty Dish = 1000 grams / Baked dish = 2800 grams. 2800 - 1000 = 1800 grams. 1800 / 12 = 150 grams per serving.