This is a make ahead casserole, so if you are looking for something to throw in the oven Christmas morning then, this is it! It sweet, warm and easy to make. What more could you ask for? Well, maybe a million dollars, but we’ll put that on hold for now and settle for this 🙂
CASSEROLE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Bread – I like using Brioche bread because it has a buttery, rich, and tender crumb. Day-old french bread and thickly sliced sandwich bread will also work here.
Eggs – The eggs add structure and richness to the pudding.
Milk – Used to make the custard and to bind the ingredients. I use whole milk, but you can substitute it with a low-fat option.
Heavy cream – Any brand will do here
Berries – I use blueberries, but you can also use strawberries or blackberries
Sugar -granulated sugar and I use dark brown sugar, Light brown sugar or cane sugar also works too
Spices – Cinnamon, nutmeg and vanilla extract
Butter – unsalted butter
HOW TO MAKE
- Make the topping – In a medium bowl, combine the crushed cornflakes, pecans, the sugars, flour, and salt. Using your hands or a pastry tool, mix in the butter until the mixture resembles cornmeal. Set aside
- Make the casserole – Prep the casserole dish by placing 1 tablespoon of the melted butter along with 1 tablespoon of sugar and 2 tablespoons of brown sugar, set aside. Cut the brioche bread into large cubes, then place them in the baking dish. Spread the blueberries evenly over the bread. In a large bowl, mix together the eggs, milk, heavy cream, cinnamon, nutmeg, vanilla and melted butter. Pour the milk and egg mixture over the bread mixture.
- Add the topping – Spreading evenly, top with the pecan cornflake mixture.
- Bake – Bake in the oven at 350°F for 25-30 minutes until golden brown.
HOLIDAY FRENCH TOAST CASSEROLE
8
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 loaf of Brioche bread, cubed
6 eggs
1 1/2 cups cups milk
1/2 cup heavy cream
1 cup fresh blueberries
1 tbsp granulated sugar
2 tbsp brown sugar
5 tbsp melted butter 4 for the casserole 1 for bottom
1/2 cup pecans
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
2 tbsp powdered sugar, garnish
- For The Pecan CornFlake Crunch
1 cup cornflakes, crushed
½ cup pecans, chopped
½ c brown sugar
½ c flour
¼ c granulated sugar
½ c softened butter
a pinch of salt
Directions
- Preheat the over to 350 degrees
- In a medium bowl, combine the crushed corn flakes, pecans, the sugars flour and salt. Using your hands or a pastry tool, mix in the butter until the mixture resembles cornmeal. Set aside
- At the bottom of your baking dish, place 1 tablespoon of the melted butter along with 1 tablespoon of sugar and 2 tablespoons of brown sugar. Set aside
- Cut the brioche bread into large cubes, then place them in the baking dish. Spread the blueberries evenly over the bread.
- Using a large bowl, mix together the eggs, milk, heavy cream, cinnamon, nutmeg, vanilla and melted butter.
- Pour the milk and egg mixture over the bread mixture
- Top with the pecan cornflake mixture.
- Bake in the oven at 350°F for 25-30 minutes until golden brown.
- Top with powdered sugar and serve.
Recipe Video
Notes
- You can cover the casserole and place in the refrigerator overnight for next day baking.
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Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
