This Brioche French Toast Casserole is easy and impressive! A sweet vanilla custard is baked into buttery brioche bread along with a rich and gooey caramel sauce. This is a show-stopping recipe perfect for any brunch!
Spray a 9x13-inch baking dish with nonstick cooking spray.
Slice the bread into 1-inch cubes. Arrange bread in the baking dish.
1 loaf brioche bread
In a large bowl, whisk the half and half, eggs, cinnamon, and vanilla. Pour over the top of the bread. Cover and refrigerate for 2 hours, or overnight.
6 eggs, 2 ½ cups half and half, 2 teaspoons vanilla extract, ¼ teaspoon cinnamon
When ready to bake, place the casserole dish on the counter and preheat the oven to 350°F (177°C).
While the oven is preheating, combine butter and brown sugar in a small saucepan over medium heat. Bring to a boil and stir until the brown sugar has dissolved. Remove from heat and mix in the bourbon.
¾ cup butter, 1 ⅓ cups brown sugar, 2 tablespoons bourbon
Pour the brown sugar sauce over the top of the casserole, then bake it in the oven for 40-45 minutes. Remove from the oven and cool for 5-10 minutes before serving.
Notes
A mixture of whole milk and heavy cream can be used instead of half and half.
French bread, Italian bread, sourdough, or challah bread can be used instead of brioche.
Store leftovers in an airtight container and refrigerate for up to 5 days.
To reheat a large portion of leftovers, place in a 300°F (150°C) oven for 20 minutes, or until heated through.
Individual portions can be microwaved at 50% power for 1-2 minutes