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Overhead photo of baked raspberry brioche French toast casserole in a fancy blue rimmed baking pan

Raspberry Brioche French Toast Casserole

Tracy @ Next Level Baker
This Raspberry Brioche French Toast Casserole layers tart raspberries, creamy goat cheese, crunchy pecans and custard soaked bread that turns golden and tender in the oven. A drizzle of maple syrup ties it all together for a sweet and tangy dish that’s both indulgent and refreshingly bright.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 20

Ingredients
  

  • 1 16-18 ounce loaf of brioche bread stale and cubed
  • 6 large eggs
  • 3 cups whole milk
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 2 6 ounce packages raspberries
  • 4 ounces goat cheese
  • ½ cup pecans chopped
  • 2 tablespoons salted butter, melted optional
  • ¼ cup maple syrup optional
  • powdered sugar for dusting optional

Instructions
 

  • Carefully cut the bread into cubes and leave out on baking sheets overnight to harden. It works best to use a serrated knife and cut each slice of bread into 16 pieces.
  • Spray a 9x13 baking pan with cooking spray.
  • Place half of the cubed bread in the baking pan.
  • Top the bread with all of the goat cheese, half of the raspberries and half of the pecans.
  • Layer on rest of the bread, raspberries and pecans.
  • In a large bowl, beat the eggs with a whisk.
  • Add the milk, brown sugar, vanilla and cinnamon to the eggs and whisk together.
  • Pour the egg mixture evenly into the baking pan, making sure to coat all of the exposed bread cubes.
  • Let it sit for 30 minutes for the bread to soak up the egg mixture.
  • While the bread is soaking up the egg mixture, preheat the oven to 350℉.
  • Before placing in the oven, turn over or push down some of the top pieces of bread to make sure they are coated well with the egg mixture.
  • Cover the baking pan with aluminum foil and bake for 50-60 minutes. Remove the foil after 30 minutes. Bake until the middle is set and the exposed bread is browned.
  • Optional: Once the French Toast casserole is out of the oven, melt 2 tablespoons of butter and brush it over the exposed bread pieces. Drizzle ¼ cup of maple syrup over the top. After serving, guests can add extra syrup or a sprinkle of powdered sugar to taste.

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Keyword Raspberry Brioche French Toast Casserole
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