French toast casseroles work well when you need a sweet breakfast that you can prep ahead. Many versions use basic ingredients like bread, eggs, and milk with simple add ins. This list includes 14 different recipes that range from classic to ones with fruit or chocolate. Each one gives clear steps so you can pick what matches what you have at home.
Helpful Tips Before You Start
These tips will help you get a bakery-style result from any of the casseroles that follow.
Choose the right bread
Day-old brioche or challah holds up best during the long soak. Fresh bread can turn mushy in the custard.
Assemble the night before
Mix the custard and pour it over the bread cubes in the evening. Cover and chill overnight so the flavors meld and the top browns evenly.
Bake in two stages
Start with the dish covered for the first half of baking. Remove the foil for the last 20 minutes to create a crisp, golden crust without drying out the center.
Rest before serving
Let the casserole sit for 10 minutes after it comes out of the oven. This helps the slices hold their shape when you serve them.
Classic Vanilla Bean French Toast Casserole with Fresh Berries
This casserole highlights real vanilla bean flavor in a simple baked dish that feels like a bakery treat. It works well for weekend breakfasts or small holiday gatherings when you want something warm and comforting without much hands-on time. The inside stays soft and custardy while the top turns lightly golden, and fresh berries add bright contrast at the table.
Serves 4 people.
Ingredients
- 8 slices day-old brioche bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 vanilla bean, seeds scraped
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 cups fresh mixed berries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- Place the brioche cubes in the prepared dish in an even layer.
- In a mixing bowl, whisk together the eggs, milk, cream, vanilla bean seeds, and sugar until smooth.
- Pour the custard evenly over the bread cubes, pressing down gently so the bread absorbs the liquid.
- Drizzle the melted butter over the top.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and let it rest for 5 minutes before serving.
- Top each portion with fresh berries and a light dusting of powdered sugar.
Extra Tips
Assemble the casserole the night before and refrigerate it, then bake in the morning for the easiest brunch prep. Use the ripest berries you can find so their natural juices balance the rich vanilla custard. Leftovers reheat well in a 300°F oven for 10 minutes to restore the crisp top.Course: Breakfast Cuisine: American Equipment: 8×8 baking dish, Mixing bowl, Whisk
Apple Cinnamon Streusel French Toast Casserole
This Apple Cinnamon Streusel French Toast Casserole layers cubed bread with fresh apple slices in a simple cinnamon custard. The oat streusel bakes into a crisp topping that contrasts the soft center.
It suits weekend breakfasts or small holiday gatherings when you want warm flavors without standing at the stove. The finished dish offers tender apples, spiced custard, and a lightly sweet crunch on top.
Serves 4 people.
Ingredients
- 8 slices brioche bread, cut into cubes
- 4 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and sliced
- 2 teaspoons ground cinnamon, divided
- 1/3 cup brown sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup cold butter, cubed
- Pinch of salt
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish. Place the bread cubes and apple slices in the dish and toss gently to combine.
- In a mixing bowl, whisk the eggs, milk, vanilla extract, 1 teaspoon cinnamon, 2 tablespoons brown sugar, and salt until smooth. Pour this mixture evenly over the bread and apples. Press down lightly so the bread absorbs the custard.
- In a separate bowl, combine the flour, oats, remaining 1 teaspoon cinnamon, and remaining brown sugar. Add the cold butter cubes and rub the mixture with your fingers until it forms coarse crumbs. Sprinkle the streusel evenly over the casserole.
- Bake for 40 to 45 minutes until the top is golden and the center is set. Remove from the oven and let it rest for 5 minutes before serving.
Extra Tips
Use cold butter straight from the fridge when making the streusel so it stays crumbly instead of melting into the topping. If you assemble the dish the night before, add the streusel just before baking to keep it crisp. Leftovers reheat well in a 300°F oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: 9×9 baking dish, Mixing bowls, Whisk
Banana Foster French Toast Casserole
This casserole turns the warm flavors of bananas foster into an easy breakfast dish. Sliced bananas cook with brown sugar and butter to create a caramel-like layer that soaks into the bread.
It suits weekend brunch or special mornings when you want something sweet without much last-minute work. The result is soft and custardy inside with a golden top and rich banana flavor.
Serves 4 people.
Ingredients
- 6 cups cubed day-old French bread
- 4 large eggs
- 1 cup milk
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 ripe bananas, sliced
- 4 tablespoons butter
- 2 tablespoons rum extract
- Whipped cream for serving
Instructions
- Preheat the oven to 350 degrees and lightly grease a medium baking dish.
- In a large bowl whisk together the eggs, milk, 2 tablespoons of the brown sugar, vanilla extract, cinnamon, and rum extract.
- Add the bread cubes and half the banana slices to the bowl. Stir gently until the bread is coated and let it sit for 5 minutes.
- Melt the butter in a small skillet over medium heat. Add the remaining banana slices and the rest of the brown sugar. Cook for 2 minutes until the sugar melts and the bananas soften.
- Pour the bread mixture into the baking dish. Spoon the banana and butter mixture evenly over the top.
- Bake for 35 to 40 minutes until the top is golden and the center is set. Let it rest for 5 minutes before serving with whipped cream.
Extra Tips
Make this the night before by assembling everything in the dish, covering it, and refrigerating it until morning. Add 10 extra minutes to the bake time if starting from cold. Skip the rum extract and increase the vanilla if you prefer a milder flavor without any alcohol notes.Course: Breakfast Cuisine: American Equipment: Baking dish, Large bowl, Whisk, Small skillet
Chocolate Hazelnut Swirl French Toast Casserole
This casserole brings together soft cubes of bread soaked in a light custard with generous swirls of chocolate hazelnut spread. The result is a breakfast that feels like a bakery pastry but comes together in one dish.
It works well for weekend brunch or holiday mornings when you want something a little special without much last-minute work. The texture stays creamy in the center with slightly crisp edges, and the hazelnut flavor balances the sweetness nicely.
Serves 4 people.
Ingredients
- 8 slices brioche bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1/3 cup chocolate hazelnut spread
- 1/4 cup chopped hazelnuts
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, softened
Instructions
- Preheat the oven to 350 degrees F and use the softened butter to grease an 8-inch square baking dish.
- Place the brioche cubes in a large bowl. In a separate bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until smooth.
- Pour the egg mixture over the bread cubes and gently toss to coat. Let the mixture sit for 5 minutes so the bread absorbs the custard.
- Spoon half the bread mixture into the prepared baking dish. Drop small dollops of chocolate hazelnut spread over the top and use a knife to swirl it through the bread.
- Add the remaining bread mixture and repeat with the rest of the chocolate hazelnut spread, creating a few more swirls on top.
- Sprinkle the chopped hazelnuts evenly over the surface.
- Bake for 35 to 40 minutes until the top is golden and the center is set. Let the casserole rest for 5 minutes before serving.
Extra Tips
For the best swirl effect, warm the chocolate hazelnut spread slightly before dolloping so it spreads easily without tearing the bread. Leftovers reheat well in a 300-degree oven for 10 minutes. If you want a stronger nut flavor, toast the chopped hazelnuts for a few minutes before sprinkling them on top.Course: Breakfast Cuisine: French Equipment: 8-inch square baking dish, Mixing bowl, Whisk
Pumpkin Spice French Toast Casserole with Candied Pecans
This casserole brings warm pumpkin spice flavors to a make-ahead breakfast that feels like a bakery treat. It works well for weekend mornings or holiday gatherings when you want something cozy without much last-minute effort. The result is soft, custardy bread with a crisp top and sweet, crunchy pecans scattered throughout.
Serves 4 people.
Ingredients
- 8 slices day-old brioche or challah bread, cubed
- 4 large eggs
- 1 cup whole milk
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and lightly grease an 8×8 baking dish. Arrange the cubed bread evenly in the dish.
- In a mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth. Pour the mixture over the bread cubes and press down gently so every piece soaks up the custard.
- In a skillet over medium heat, melt the butter. Add the pecans, granulated sugar, and cinnamon. Stir for 3 to 4 minutes until the pecans are coated and lightly toasted. Remove from heat.
- Scatter the candied pecans over the soaked bread. Bake uncovered for 35 to 40 minutes until the top is golden and the center is set.
Extra Tips
Make this the night before up to the point of adding the pecans, then cover and refrigerate. In the morning, top with the pecans and bake straight from the fridge, adding 5 extra minutes if needed. Leftovers reheat well in a 300-degree oven for 10 minutes to restore some crispness on top.Course: Breakfast Cuisine: American Equipment: 8×8 Baking Dish, Mixing Bowl, Skillet
Lemon Ricotta Blueberry French Toast Casserole
This lemon ricotta blueberry French toast casserole layers creamy cheese with bright citrus and sweet berries for a balanced morning bake. It suits weekend brunches or holiday gatherings when you want something a little lighter than heavy syrup-based dishes.
The ricotta keeps the texture soft and custardy while lemon zest cuts through the richness. Blueberries release gentle juices that soak into the bread without making it soggy.
Serves 4 people.
Ingredients
- 8 slices day-old brioche bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, softened
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F. Use the softened butter to grease an 8×8-inch baking dish.
- Spread the bread cubes evenly in the prepared dish.
- In a mixing bowl, whisk together the eggs, milk, ricotta cheese, lemon zest, lemon juice, granulated sugar, and vanilla extract until smooth.
- Pour the egg mixture over the bread cubes. Scatter the blueberries on top and gently press the bread down so it absorbs the liquid.
- Bake for 40 to 45 minutes until the top is golden and the center is set.
- Remove from the oven and let it rest for 5 minutes. Dust with powdered sugar just before serving.
Extra Tips
Fresh blueberries work best here because frozen ones can release too much liquid and thin the custard. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Leftovers reheat well in a 300°F oven for 10 minutes to restore the crisp edges.Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk
Maple Pecan Praline French Toast Casserole
This Maple Pecan Praline French Toast Casserole layers soft custard-soaked bread with a crunchy pecan topping that turns golden in the oven. It works well for weekend brunch or holiday mornings when you want a bakery-style dish that can be assembled ahead.
The flavor balances rich maple sweetness with toasted nuts and brown sugar caramel notes. The texture stays creamy inside while the praline layer adds crunch on top.
Serves 4 people.
Ingredients
- 8 slices brioche bread, cut into cubes
- 4 large eggs
- 1 cup whole milk
- 1/2 cup maple syrup, divided
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and grease a medium baking dish.
- Place the bread cubes in the prepared dish in an even layer.
- In a mixing bowl, whisk together the eggs, milk, 1/4 cup maple syrup, vanilla, cinnamon, and salt until smooth.
- Pour the egg mixture over the bread cubes and press down gently so all pieces soak evenly.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and remaining 1/4 cup maple syrup until the sugar dissolves.
- Remove the pan from heat and stir in the chopped pecans until coated.
- Spoon the pecan mixture evenly over the soaked bread.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
Extra Tips
Toast the pecans lightly before adding them to the topping if you want extra crunch. Leftovers reheat well in a 300 degree F oven for 10 minutes to restore the crisp praline layer. You can assemble the dish the night before and add the pecan topping just before baking.Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Baking Dish, Whisk, Small Saucepan
Strawberry Cheesecake French Toast Casserole
This casserole brings together the creamy tang of cheesecake with juicy strawberries and soft, custardy bread. It works well for weekend brunch or a make-ahead breakfast when you want something a little special without much morning effort. The finished dish has a rich, creamy center with pockets of sweet fruit and a lightly set top.
Serves 4 people.
Ingredients
- 8 slices brioche bread, cut into 1-inch cubes
- 4 large eggs
- 1 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F. In a large bowl, beat the cream cheese with the granulated sugar and vanilla extract until smooth.
- Whisk the eggs and milk into the cream cheese mixture until fully combined.
- Add the bread cubes and sliced strawberries to the bowl. Gently toss until the bread is evenly coated.
- Pour the mixture into a greased 8-inch baking dish and spread it into an even layer.
- Bake for 35 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let the casserole rest for 5 minutes. Dust with powdered sugar before serving.
Extra Tips
Assemble the casserole the night before and refrigerate it covered so the bread soaks up the custard fully. Fresh strawberries give the best texture. If using frozen berries, thaw and drain them first to avoid excess liquid. Leftovers reheat well in a 300°F oven for 10 minutes.Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Whisk, Baking Dish
Coconut Mango French Toast Casserole with Toasted Coconut
This casserole brings a tropical note to a classic baked French toast. Sweet mango chunks and coconut milk soak into the bread for a soft, creamy center that contrasts with the golden top. It suits weekend brunches or relaxed mornings when you want a bakery-style dish with minimal last-minute work.
The flavor leans bright and mildly sweet, with toasted coconut adding a gentle crunch. Mango keeps each bite juicy while the coconut runs through the whole custard base.
Serves 4 people.
Ingredients
- 8 slices day-old brioche bread, cut into 1-inch cubes
- 4 large eggs
- 1 1/2 cups coconut milk
- 1 cup fresh mango, diced
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup toasted coconut flakes, for topping
Instructions
- Heat the oven to 350°F and lightly grease an 8-inch square baking dish.
- In a large bowl, whisk the eggs, coconut milk, sugar, vanilla, and salt until smooth.
- Stir the shredded coconut into the egg mixture.
- Add the bread cubes and diced mango to the bowl. Gently fold until all pieces are coated and the mango is evenly distributed.
- Transfer the mixture to the prepared dish and press down lightly so the bread sits in the custard.
- Bake for 35 to 40 minutes until the top is golden and the center feels set.
- Remove from the oven and sprinkle the toasted coconut flakes evenly over the surface while the casserole is still warm.
Extra Tips
Use ripe but firm mango so the pieces hold their shape during baking. If you assemble the dish the night before, cover and refrigerate it, then add five extra minutes to the bake time. The toasted coconut flakes lose crunch if added too early, so sprinkle them only after the casserole comes out of the oven.Course: Breakfast Cuisine: French Equipment: Baking dish, Mixing bowl, Whisk
Peach Cobbler French Toast Casserole with Oat Crumble
This casserole turns ripe peaches into a cozy breakfast that tastes like a fresh cobbler. The oat crumble on top bakes into a crisp layer that contrasts with the soft, custard-soaked bread underneath. It suits weekend mornings or holiday brunches when you want something sweet but still easy to put together.
The flavor leans warm and fruity, with cinnamon running through both the peaches and the crumble. The texture stays tender in the middle and golden on top, making each scoop feel satisfying without extra work.
Serves 4 people.
Ingredients
- 8 slices day-old bread, cut into 1-inch cubes
- 4 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 2 cups sliced peaches
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch square baking dish. Place the bread cubes in a large bowl.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract until smooth. Pour this mixture over the bread cubes and stir gently so every piece is coated. Let the bread sit for 5 minutes to absorb the liquid.
- In another bowl, toss the sliced peaches with the brown sugar and 1/2 teaspoon of the cinnamon. Fold the peaches into the bread mixture, then transfer everything to the prepared baking dish and spread it evenly.
- To make the crumble, combine the rolled oats, flour, granulated sugar, and remaining 1/2 teaspoon cinnamon in a small bowl. Add the cold butter cubes and use your fingers to rub the butter into the dry ingredients until the mixture forms coarse crumbs.
- Sprinkle the oat crumble evenly over the top of the casserole. Bake for 35 to 40 minutes until the top is golden and the center feels set when lightly pressed. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use fresh or thawed frozen peaches so they release just enough juice during baking without making the bottom soggy. If you assemble the dish the night before, add the oat crumble right before it goes into the oven to keep it crisp. Leftovers reheat well in a 300°F oven for 10 minutes, which restores the crumble texture better than microwaving.
Course: Breakfast Cuisine: American Equipment: Baking dish, Mixing bowls, WhiskAlmond Croissant-Inspired French Toast Casserole
This casserole brings the buttery almond flavor of a bakery croissant into an easy baked dish. Cubes of croissant soak up a lightly sweetened custard flavored with almond extract, then bake under a layer of sliced almonds for a crisp, nutty top. It works well for weekend brunch or holiday mornings when you want something special without much hands-on time.
The finished dish has a soft, custardy center and a golden almond crust that echoes the filling and topping of a classic almond croissant. Serve it warm with a light dusting of powdered sugar to highlight the nutty notes.
Serves 4 people.
Ingredients
- 4 day-old croissants, cut into 1-inch cubes
- 3 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/3 cup sliced almonds
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F and lightly butter an 8-inch square baking dish.
- Place the croissant cubes in the prepared dish and spread them into an even layer.
- In a medium bowl, whisk together the eggs, milk, granulated sugar, almond extract, vanilla extract, and salt until smooth.
- Pour the custard evenly over the croissant cubes and press down gently so all pieces soak up the liquid.
- Drizzle the melted butter over the top, then scatter the sliced almonds evenly across the surface.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and let rest for 5 minutes before dusting with powdered sugar and serving.
Extra Tips
For the best texture, use croissants that are a day old so they hold their shape after soaking. If you assemble the dish the night before, cover and refrigerate it, then add the melted butter and almonds right before baking. Leftovers reheat well in a 300°F oven for 10 minutes to restore the crisp almond topping.Course: Breakfast Cuisine: French Equipment: Baking dish, Mixing bowl, Whisk
Cherry Almond French Toast Casserole
This casserole brings together juicy cherries and toasted almonds for a simple yet satisfying breakfast. It works well for weekend mornings or when hosting a small group, since the oven does most of the work. The inside stays soft and custardy while the top turns golden with a light crunch from the almonds.
The flavor balances sweet fruit with a gentle almond note that feels bakery-inspired without extra fuss. Use day-old bread so it soaks up the mixture evenly and holds its shape after baking.
Serves 4 people.
Ingredients
- 8 slices day-old French bread, cut into 1-inch cubes
- 4 large eggs
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup pitted cherries (fresh or frozen)
- 1/2 cup sliced almonds
- 2 tablespoons butter, softened
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F. Use the softened butter to grease an 8-inch square baking dish.
- Spread the bread cubes evenly in the prepared dish.
- In a mixing bowl, whisk together the eggs, milk, granulated sugar, almond extract, and vanilla extract until smooth.
- Pour the egg mixture over the bread cubes. Add the cherries and half of the sliced almonds, then gently stir so the bread is coated.
- Scatter the remaining sliced almonds over the top.
- Bake for 35 to 40 minutes, until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 5 minutes. Dust with powdered sugar before serving.
Extra Tips
Assemble the dish the night before and refrigerate it covered so the bread absorbs more of the custard. If using frozen cherries, add them straight from the freezer without thawing to keep excess liquid out of the bake. Leftovers reheat well in a 300°F oven for 10 minutes to restore the crisp almond topping.Course: Breakfast Cuisine: American Equipment: 8-inch baking dish, Mixing bowl, Whisk
Orange Cardamom French Toast Casserole with Pistachios
This casserole combines bright orange and warm cardamom in a simple baked dish that feels special enough for guests. It works well for weekend brunch or holiday mornings when you want to prepare something ahead and still serve a fresh, fragrant breakfast.
The orange adds a light citrus note while cardamom brings a gentle spice. Chopped pistachios on top provide a subtle crunch against the soft, custardy bread.
Serves 4 people.
Ingredients
- 8 slices brioche bread, cut into cubes
- 4 large eggs
- 1 cup milk
- Zest and juice of 1 orange
- 1/4 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/4 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350 degrees F and use 1 tablespoon of the melted butter to grease an 8-inch square baking dish.
- Place the bread cubes in a large bowl and set aside.
- In a separate bowl, whisk together the eggs, milk, orange zest, orange juice, sugar, cardamom, and vanilla until smooth.
- Pour the egg mixture over the bread cubes and gently stir until all pieces are coated.
- Transfer the mixture to the prepared baking dish and drizzle the remaining tablespoon of melted butter over the top.
- Bake for 35 to 40 minutes until the top is golden and the center is set.
- Remove from the oven and sprinkle the chopped pistachios evenly over the surface before serving.
Extra Tips
Assemble the casserole the night before and refrigerate it covered, then bake in the morning for the best texture. If the top browns too quickly, loosely tent with foil for the last 10 minutes. The pistachios stay crispest when added right after baking rather than before.Course: Breakfast Cuisine: French Equipment: Baking dish, Mixing bowl, Whisk
Nutella Banana French Toast Casserole
This casserole brings together creamy Nutella and fresh banana slices in every bite. It turns simple French toast into an easy bake that feels like a treat without much fuss. The result has soft, custardy bread with pockets of melted chocolate and sweet fruit throughout.
It works well for weekend mornings when you want something a little special but still straightforward. The flavor stays balanced between rich chocolate and mild banana, with a light cinnamon note in the background.
Serves 4 people.
Ingredients
- 6 slices day-old brioche bread, cut into 1-inch cubes
- 3 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 ripe bananas, sliced
- 1/2 cup Nutella
- 2 tablespoons butter, melted
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F and grease a 9×9-inch baking dish with a little of the melted butter.
- Spread Nutella evenly across the brioche cubes and place them in the prepared dish along with the sliced bananas.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until smooth.
- Pour the egg mixture over the bread and bananas, pressing down gently so the bread absorbs the liquid.
- Drizzle the remaining melted butter over the top and bake for 35 to 40 minutes until the top turns golden and the center sets.
- Remove from the oven and let it rest for 5 minutes before dusting with powdered sugar to serve.
Extra Tips
Assemble the dish the night before and refrigerate it so the bread soaks fully. If the top browns too quickly during baking, cover it loosely with foil for the last 10 minutes. Leftovers reheat well in a 300°F oven for 10 minutes to restore the texture.Course: Breakfast Cuisine: American Equipment: 9×9-inch baking dish, Mixing bowl, Whisk
