This indulgent make-ahead French toast transforms buttery brioche into a custardy breakfast casserole studded with tart cranberries, bright orange zest, and crunchy pecans, perfect for special occasion brunches.
Recipe Details
Ingredients
- 680g brioche bread, cut into 2.5cm cubes
- 8 large large eggs
- 480ml whole milk
- 240ml heavy cream
- 100g granulated sugar
- 10ml pure vanilla extract
- 20ml fresh orange zest
- 2.5ml orange extract
- 5ml ground cinnamon
- 1.25ml ground nutmeg
- 2.5ml fine sea salt
- 150g dried cranberries
- 115g pecans, roughly chopped
- 115g cream cheese, cubed and softened
- 60g all-purpose flour
- 110g packed brown sugar
- 60g cold unsalted butter, cubed
- 85g pecans, chopped
- 240ml pure maple syrup, warmed
- 60ml fresh orange juice
- 30ml powdered sugar for dusting
Instructions
-
Grease a 23x33cm (9x13-inch) baking dish. Arrange 680g brioche bread cubes in the dish, distributing 150g dried cranberries, 115g pecans, and 115g cream cheese cubes evenly throughout.
-
In a large bowl, whisk together 8 large large eggs, 480ml whole milk, 240ml heavy cream, 100g granulated sugar, 10ml pure vanilla extract, 20ml fresh orange zest, 2.5ml orange extract, 5ml ground cinnamon, 1.25ml ground nutmeg, and 2.5ml fine sea salt until smooth.
-
Pour custard mixture evenly over the bread, pressing down gently to ensure all pieces are soaked. Cover and refrigerate for at least 4 hours or overnight.
-
When ready to bake, preheat oven to 180°C (350°F). Remove casserole from refrigerator 30 minutes before baking.
-
For the streusel topping, combine 60g all-purpose flour, 110g packed brown sugar, and 60g cold unsalted butter in a bowl. Work with your fingers until mixture resembles coarse crumbs. Stir in 85g pecans.
-
Sprinkle streusel evenly over the soaked bread mixture.
-
Bake uncovered for 40-45 minutes until the center is set, the top is golden brown, and a knife inserted in center comes out mostly clean.
-
Meanwhile, combine 240ml pure maple syrup and 60ml fresh orange juice in a small saucepan. Warm over low heat for 2-3 minutes.
-
Let French toast rest for 10 minutes before serving. Dust with 30ml powdered sugar for dusting and serve with warm orange maple syrup.
Tips
Bread Choice: Day-old brioche works best as it absorbs the custard without falling apart. If your brioche is very fresh, let the cubes sit out for a few hours to dry slightly.
Soaking Time: The minimum soaking time is 4 hours, but overnight is even better. This ensures the custard penetrates completely for a creamy, custardy interior.
Even Distribution: Scatter cranberries, pecans, and cream cheese evenly to ensure every serving has a good mix of flavors and textures.
Doneness Test: The center should be set but still slightly jiggly when gently shaken. It will continue to set as it cools.
Make-Ahead: This dish is perfect for entertaining as it can be assembled the night before. Just add the streusel topping in the morning before baking.
Serving Temperature: Let it rest briefly before serving - it will be very hot inside. The flavors also develop better at serving temperature.
Storage: Leftovers keep refrigerated for 3 days and reheat well in the microwave or a 160°C (325°F) oven.
Seasonal Variations: Try dried blueberries in summer, or dried cherries and almonds for a different flavor profile in winter.