Brioche French Toast Casserole


  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 6 tablespoons butter, melted
  • 8 large eggs, beaten
  • 2 1/2 cups whole milk
  • 1 T orange juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 loaf challah bread, sliced into thick slices
  • 12 tablespoons demerara sugar

For serving:

  • Fresh raspberries
  • Fresh blackberries
  • Crème fraîche
  • Maple syrup



  1. Grease a 9×13 inch-baking dish with butter. 
  2. In a small bowl, combine the maple syrup, brown sugar, and the butter. Spread the mixture in the bottom of the buttered baking dish.
  3. In a large bowl, whisk together the eggs, milk, orange juice, vanilla, cinnamon, nutmeg, and salt.
  4. Dip each piece of bread into the egg mixture, letting the bread sit for at least a minute so that it soaks up the egg mixture.  
  5. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
  6. Cover and refrigerate for 1 hour or overnight. 
  7. When ready to bake, preheat the oven to 375 degrees F. 
  8. Sprinkle the French toast casserole evenly with the demerara sugar. 
  9. Bake for 45-50 minutes or until the casserole is golden and crisp.
  10. Loosely cover the French toast with foil if the tops of the bread begin to brown too quickly.
  11. Serve the french toast warm, topped with fresh berries, a dollop of creme fraiche and some maple syrup.