French Toast Casserole

Cooking with Rocco
by Cooking with Rocco
8-12 People
1 hr 20 min

Whenever I host people over for brunch, the one thing I hate is sitting over the stove flipping a million pieces of french toast. But this French toast casserole solves all those problems. You can make this casserole the night before and it'll be ready to go the next morning. This casserole is a twist on the classic bread pudding. But when you top it with some syrup, make a side of scrambled eggs, and throw in some crispy bacon, it's the perfect breakfast dish.

This recipe serves 8-12 people, but you can easily cut this recipe in half and serve four people.

Recipe details
  • 8-12  People
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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  • 1 loaf of thick cut French brioche bread
  • 6 eggs
  • 3 1/2 cups of half and half
  • 1/4 cup sugar
  • 1 tablespoon cinnamon
  • 2 teaspoon nutmeg
  • 1 orange, zested
  • 2 teaspoons vanilla paste

Cut the brioche inch cubes, and spread across the baking pan.
Make the custard by whisking the eggs, half and half, sugar, cinnamon, nutmeg, orange zest, and vanilla together. 
Pour the custard over the bread, cover with plastic wrap, and let it sit in the fridge over night.
Next morning take the casserole out of the fridge at least 30 minutes before you start cooking.
Preheat oven to 350º, and bake for 45 minutes to 50 minutes, uncovered. Remove it from the oven and let it rest, tented, for about 30 minutes.
Cooking with Rocco
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