Description
This Overnight French Toast Casserole with Maple Cinnamon Whipped Cream is a decadent, make-ahead breakfast dish perfect for lazy mornings or special occasions. Cubes of buttery brioche bread soak overnight in a fragrant custard infused with cinnamon, nutmeg, vanilla, and almond extracts, then baked until golden and set. Toasted pecans add a delightful crunch, while a luscious maple cinnamon whipped cream tops each serving for an indulgent finish.
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 another 2 tbsp if sweeter is desired)
- 1 tsp cinnamon
Instructions
- Prepare the Baking Dish: Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Add the Bread Cubes: Cut the brioche bread into small cubes and place them evenly 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 well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Sprinkle the chopped toasted pecans on top. Gently press the bread cubes and pecans into the custard, ensuring each piece is submerged. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Preheat and Bake: When ready, preheat your oven to 375 °F (190 °C). Remove the casserole from the refrigerator and bake uncovered for 35-45 minutes or until the top is golden and the casserole is fully set. If the top or edges brown too quickly, loosely cover with aluminum foil.
- Rest: Allow the casserole to rest for 5 minutes after baking before serving to help set further.
- Prepare the Whipped Cream: Using a handheld or stand mixer, whip the heavy cream, maple syrup, confectioners’ sugar, and cinnamon on medium speed for 1 minute. Increase speed to medium-high and continue whipping until stiff peaks form, resembling a thick, cool-whip like consistency. Avoid over-beating.
- Serve: Spoon a generous amount of the maple cinnamon whipped cream onto each serving of warm casserole, and drizzle with extra maple syrup if desired.
Notes
- This recipe requires soaking the brioche bread overnight to ensure it absorbs all the custard flavors thoroughly.
- Using day-old brioche bread helps achieve the perfect texture by preventing sogginess.
- Toasted pecans add a lovely crunch and complement the sweet, spiced flavors.
- Maple cinnamon whipped cream adds a rich and creamy contrast that elevates the dish.
- If the casserole surface browns too quickly, cover loosely with aluminum foil while baking.
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
