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A close-up of a crumbly cake slice reminiscent of a Brioche French Toast Casserole, adorned with fresh raspberries and blueberries on a beige plate. The background features another slice, extra berries, and a glass of dark red liquid on the pink surface.
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5 from 9 votes

Brioche French Toast Casserole

This high protein Brioche French Toast Casserole is the perfect dish to share. Made with fluffy brioche bread and a walnut cinnamon sugar topping, this decadent breakfast is made with lighter ingredients for an easy breakfast casserole everyone will love. 
Prep Time10 minutes
Cook Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 275kcal
Author: Danielle Lima

Ingredients

  • 1 loaf brioche bread cut into 1-inch cubes, 14 slices
  • 3 eggs
  • 1/2 cup liquid egg whites 120g
  • 1 1/2 cup low fat 1% milk (or dairy-free milk of choice) 360g
  • 1 cup vanilla protein powder 95g
  • 1/4 cup maple syrup 60g
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt

Topping

  • 2 Tbsp. unsalted butter melted
  • 1/2 cup fine almond flour
  • 1/4 cup maple syrup 60g
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 cup chopped walnuts Optional: 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 degrees 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 casserole from the oven and let it cool for 5-10 minutes before serving. Cut it into equal squares and serve with maple syrup and fresh berries on top.

Notes

  • Hawaiian sweet rolls or challah bread are similar substitutions for brioche bread.
  • This can be prepared the night before allowing the bread to soak all the egg mixture but a 2 hour soak is all that is needed. 
  • PEScience Gourmet Vanilla is my preferred protein to bake with but your favorite works as well, just be sure it has a flavor you love and enough sweetness to it. 
  • Nutritional information is an estimate and will change with any substitutions. 

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 28g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 81mg | Sodium: 293mg | Potassium: 143mg | Fiber: 1g | Sugar: 12g
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