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French Toast Casserole - A Family Feast

French Toast Casserole

French Toast Casserole has thick slices of brioche soaked in an egg custard, then layered and baked in a casserole. Brown sugar, maple syrup, vanilla and cinnamon add sweet flavors to this fantastic bread pudding.

Yield: 12 servings 1x
Prep: 15 minutesCook: 2 hoursTotal: 2 hours 15 minutes


6 tablespoons butter, divided

10 large whole eggs

4 cups light cream or half and half

2 cups whole milk

1/4 cup brown sugar

1/4 cup pure maple syrup, plus more to serve over portions

1 1/2 teaspoons vanilla extract

1 tablespoon ground cinnamon

1/4 teaspoon table salt

1 loaf Brioche (our pre-sliced loaf was 18 ounces)


  1. Preheat oven to 350 degrees F.
  2. Generously grease a deep 9x13x3-inch casserole dish using one tablespoon of the butter.
  3. The custard bakes in a water bath so find a pan wider, longer, and deeper than the casserole dish. A roasting pan works well.
  4. Heat a large saucepan with water and bring to a boil and keep hot. This will be used for the water bath.
  5. In a large bowl, whisk the eggs, cream, milk, sugar, maple syrup, vanilla, cinnamon, and salt.
  6. Heat a large skillet over medium high heat and melt one tablespoon of butter.
  7. Dip as many pieces of bread into the custard as will fit in the pan at one time then place each soaked piece into the hot buttered pan and cook to brown JUST ON ONE SIDE.
  8. Remove each slice to the buttered casserole dish with the cooked side facing up, layering the bread, and overlapping to fit.
  9. Continue cooking with more butter and soaked bread, cutting any pieces in half to fit into corners. Also, OK to use the heel ends of the bread, just make sure those are not used in the top layer.
  10. Once all the bread has been fried on one side and are layered somewhat evenly in the casserole dish, pour the remaining custard over the bread.
  11. Pour the hot water into the water bath pan and then place the casserole dish into this pan with the hot water coming half way up the sides of the casserole dish. You may need to remove or add some of the hot water.
  12. Cover the entire top with parchment then tightly cover with foil and place in the oven for 45 minutes.
  13. After 45 minutes, remove the parchment and foil and bake for another 45 minutes until the top is puffy and when a paring knife inserted into the center comes out clean.
  14. Remove the casserole dish from the water bath and let sit five minutes to set up then cut 3X4 into 12 portions.
  15. Use two small spatulas to remove the first piece. Serve with hot maple syrup and melted butter if desired.

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© Author: A Family Feast
Cuisine: American Method: baked