Description

This Irresistible Brioche French Toast Casserole with Blackberries is a luscious breakfast or brunch dish that combines rich brioche soaked in a sweet, almond-infused custard and topped with fresh blackberries. Baked to a golden perfection, it offers a delightful blend of creamy textures, warm spices, and juicy berries, making it a perfect treat for gatherings or a cozy weekend morning.

Ingredients

Scale

Casserole Base

1 cup brown sugar
1/2 cup unsalted butter
1/4 cup amaretto liquor (or almond extract)
1/4 cup light-color corn syrup
4 large eggs
2 cups whole milk (or almond/oat milk)
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon nutmeg

Main Ingredients

1 loaf brioche or challah bread
2 cups blackberries
2 tablespoons granulated sugar

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Instructions

Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
Melt Butter Mix. In a medium saucepan over medium heat, melt the unsalted butter, then stir in the brown sugar, corn syrup, and amaretto liquor until the mixture is smooth and well combined.
Prepare Custard. In a large bowl, whisk together the eggs, whole milk, vanilla extract, salt, and nutmeg to create a flavorful custard base.
Combine Mixtures. Gradually add the melted butter mixture to the custard, whisking until the custard is silky and homogenous.
Assemble Brioche. Arrange sliced brioche or challah bread in a greased baking dish to form an even layer, setting the foundation for the casserole.
Soak Bread. Pour the custard mixture evenly over the brioche slices and gently press down to ensure the bread soaks up all the rich flavors.
Add Toppings. Evenly scatter fresh blackberries over the soaked bread and sprinkle with granulated sugar to add a touch of caramelized sweetness.
Bake. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is puffed up and golden brown on top.
Cool & Serve. Allow the casserole to cool slightly after baking so the custard sets a bit, then serve warm for the best flavor and texture.

Notes

For a nut-free version, omit amaretto and use almond extract or skip entirely.
Substitute whole milk with almond or oat milk for a dairy-free alternative.
Day-old brioche bread works best as it soaks the custard without becoming too mushy.
Letting the casserole sit for 10-15 minutes before baking can improve custard absorption.
Optional toppings: powdered sugar, maple syrup, or whipped cream for serving.