The Bradshaw Family Cookbook’s Overnight Stuffed Brioche French Toast Casserole

This casserole is a riff on Terry and Tammy’s French Toast Casserole, and it wouldn’t be Christmas morning in my home without it. I’ll tuck the dish in the refrigerator overnight before helping Noah stuff the stockings and place presents around the tree. On Christmas morning, just before we wake the kids, I’ll slip into the kitchen and bake the dish. 

Overnight Stuffed Brioche French Toast Casserole

Serves 4 to 6

Ingredients

Nonstick cooking spray

1 loaf brioche, cut into 1-inch cubes

8 large eggs

2 cups whole milk

½ cup heavy cream

½ cup granulated sugar

¼ cup packed brown sugar

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

½ cup softened cream cheese

½ cup raspberry or apricot preserves

For the topping

½ cup (1 stick) unsalted butter

1 cup chopped pecans

1 cup packed dark brown sugar

2 tablespoons maple syrup, plus more for serving 

½ teaspoon ground cinnamon

⅛ teaspoon kosher salt

Powdered sugar and fresh seasonal berries or sliced fruit, for serving

Directions

Spray a 9 x 13-inch baking dish with nonstick cooking spray, then arrange the cubed bread evenly in the prepared dish. 

Combine the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large measuring cup or mixing bowl, whisking to blend thoroughly. Pour half the mixture over the bread cubes. 

Stir the cream cheese and raspberry preserves together in a small bowl until smooth. Dollop spoonfuls of the cream cheese mixture onto the bread cubes and top with the remaining egg mixture. Press down on the bread with a spatula to ensure it absorbs the custard. Cover the dish with plastic wrap and refrigerate overnight. 

When ready to bake, preheat oven to 350℉. 

To make the topping: Heat the butter in a saucepan over medium heat until melted. Add the pecans, dark brown sugar, the maple syrup, cinnamon, and salt. Cook, stirring constantly, until the mixture thickens and the pecans are caramelized, about 5 minutes. Remove from the heat and spoon the praline topping evenly over the casserole. 

Bake until the top is golden brown and the center is set, 45 to 50 minutes. Let cool for several minutes. To serve, dust the top with powdered sugar and serve with the berries and a drizzle of maple syrup.