Brioche French Toast Casserole with Cranberries
This Brioche French Toast Casserole with Cranberries is a make-ahead holiday favorite that’s as easy as it is elegant. Soft, custard-soaked brioche is baked with bursts of tart cranberries and bright orange zest for a cozy breakfast that feels special any time of year. Perfect for Christmas morning, brunch with friends, or weekend guests.
Servings: 8
Calories: 505kcal
Ingredients
- 20-24 ounces loaf of brioche bread, cut into 1” cubes (or French bread, sourdough bread, cinnamon raisin bread) - see note 1
- 6 eggs, large - see note 2
- 2 ¼ cups whole milk
- ¾ cup heavy cream
- ¾ cup sugar
- 1 tablespoon fresh orange juice
- orange zest, from 1 orange
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract - see note 3
- 1½ cups frozen cranberries - see note 4
- Optional: ½ cup chopped toasted pecans or sliced almonds
Instructions
- Prepare a 9x13-inch pan by greasing it. In a large bowl, whisk together eggs, milk, cream, sugar, orange juice, orange zest, cinnamon, salt, and extracts until smooth.
- Arrange half of the bread in the pan. Spread ⅓ to ½ of cranberries evenly over the bread—layer in the remaining bread and cranberries. Pour the custard mixture over the bread, ensuring every piece is moistened.
- Cover and refrigerate 30 minutes to overnight for a deeper flavor and better soak. - see note 5
- Preheat oven to 350°F. If using, sprinkle chopped nuts over the top of the bread mixture. Bake uncovered for 45–55 minutes, until golden and the custard is just set in the center.
Notes
- Note 1: If you can find artisanal bread, it’s best for baked french toast. If not, no worries! Pre-sliced brioche can typically be found in the standard bread aisle.
- Note 2: The number of eggs used will change the outcome of the french toast. Six eggs will yield a texture more like classic French toast. In comparison, eight eggs will yield a texture more like bread pudding. If using eight eggs, add ¼ cup milk or cream, an extra pinch of salt, and ½ teaspoon vanilla extract. Bake 3-5 minutes longer.
- Note 3: If you prefer not to use orange extract, you can skip it or replace it with more vanilla extract. This will result in a more subtle orange flavor.
- Note 4: Frozen cranberries can be purchased year-round and are often cheaper than fresh, but fresh cranberries can be swapped for frozen if you prefer.
- Note 5: I soaked mine for 2.5 hours, and the custard soaked through all the bread pieces nicely. If using artisanal bread, it can soak for much longer without resulting in a soggy texture. If using pre-sliced, limit soaking to a few hours.
- Choose the right bread: Slightly stale bread soaks up the custard better than fresh.
- Don’t rush the soak: A good 2-plus hour rest lets the custard fully absorb for the best texture.
- Watch your bake time: Every oven is a little different; start checking around 45 minutes.
- Use real orange zest: It adds natural fragrance and flavor that the extract alone can’t replicate.
- Make it festive: A sprinkle of powdered sugar or sugared cranberries before serving adds sparkle and holiday charm.
Nutrition
Calories: 505kcal | Carbohydrates: 58g | Protein: 11g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 155mg | Sodium: 502mg | Potassium: 145mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1062IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 1mg
