Description
This Overnight French Toast Casserole with Maple Cinnamon Whipped Cream is a delightful make-ahead breakfast dish featuring cubes of brioche bread soaked overnight in a rich custard blend infused with maple syrup and almond extract. Topped with toasted pecans and baked until golden, it’s served with a luscious maple cinnamon whipped cream for an irresistible start to your morning.
Ingredients
Scale
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
Maple Cinnamon Whipped Cream
- 1½ cups 33% whipping cream
- 3 tbsp maple syrup
- 1/3 cup confectioners’ sugar (start with 3 tbsp and if you want it sweeter add another 2 tbsp)
- 1 tsp cinnamon
Instructions
- Prepare the Baking Dish: Spray a 9×13 inch baking dish with nonstick cooking spray to ensure easy removal of the casserole after baking.
- Cube the Brioche Bread: Cut the brioche bread into small cubes and evenly spread them 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 fully blended.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes. Sprinkle the chopped toasted pecans over the top. Gently press the bread cubes and pecans down so they are submerged into the liquid.
- Refrigerate Overnight: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the bread to soak and absorb the custard flavors.
- Preheat the Oven: Remove the casserole from the fridge and preheat your oven to 375 °F (190 °C).
- Bake the Casserole: Bake the uncovered casserole for 35-45 minutes, or until the top is golden brown and the custard is fully set. If the edges or top brown too quickly, loosely cover with aluminum foil to prevent burning.
- Rest Before Serving: Allow the baked casserole to rest for 5 minutes to let it firm up slightly.
- Prepare the Maple Cinnamon Whipped Cream: Using a handheld or stand mixer, whip the heavy cream, maple syrup, confectioners’ sugar, and cinnamon on medium speed for about 1 minute, then increase the speed to medium-high and continue until stiff peaks form, similar to a Cool Whip consistency. Be careful not to overbeat.
- Serve: Spoon a generous dollop of the maple cinnamon whipped cream onto each serving and drizzle with extra maple syrup if desired.
Notes
- This casserole is best made with brioche bread that is 1-2 days old to absorb the custard well.
- To toast pecans, spread them on a baking sheet and bake at 350 °F for about 5-7 minutes until fragrant; let cool before chopping.
- For a sweeter whipped cream, add up to 2 additional tablespoons of confectioners’ sugar.
- Covering the casserole loosely with foil partway through baking prevents over-browning.
- The casserole can be refrigerated overnight before baking, making it perfect for an easy holiday or weekend breakfast.
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
