I made brioche for the first time last week. I used Julia Child’s classic recipe (which you can find here.) It was perfect, buttery and delicious. But, it took forever to make and I did not want one morsel to go to waste. I had a leftover loaf and decided to turn it into a breakfast casserole. This French toast casserole is super easy to put together and you can replace the chocolate chips with pecans or raisins if you prefer.
- One loaf egg bread (such as brioche or challah), cut into cubes (about 10 thick slices of bread)
- 8 eggs
- 3 cups milk
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp butter
- 1/2 cup chocolate chips
- Maple syrup, for serving
- Grease a 9×12 baking dish with butter.
- Spread the bread into the baking dish.
- Prepare the custard: whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
- Pour the custard evenly over the bread.
- Cover and refrigerate the casserole for at least four hours or overnight.
- Preheat oven to 350F. Remove the casserole from the fridge about 30 minutes before baking.
- Dot the casserole with the two tablespoons of butter.
- Sprinkle the chocolate chips evenly over the top, pushing some down between the bread layers.
- Bake for 45-50 minutes, or until a knife inserted in the centre comes out clean. Let the casserole stand for 10 minutes. Serve with maple syrup.