Baked French Toast Casserole with Cinnamon Infused Olive Oil

This Baked French Toast Casserole with Cinnamon Infused Olive Oil brings together buttery brioche, rich eggs, warm vanilla, and a brown sugar streusel for a brunch dish that feels special without being fussy. The Cinnamon Infused Olive Oil adds warm cinnamon spice, gentle sweetness, and a rounded richness that threads through every bite, making it a natural fit for holiday mornings, weekend brunch, or a cozy family breakfast.

Garden Infuzions

Baked French Toast Casserole with Cinnamon Infused Olive Oil

Golden brioche soaks up a vanilla-cinnamon custard, then bakes into a soft, puffed casserole with crisp edges and cozy bakery-style flavor.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 cups brioche bread cut into 1-inch cubes
• 6 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 1/4 cup Cinnamon Infused Olive Oil
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter melted
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans optional

Equipment

• 1 9x13-inch baking dish For baking the casserole
• 1 Large mixing bowl For the custard
• 1 Small mixing bowl For the topping
• 1 whisk For blending the custard
• 1 set Measuring cups and spoons For accurate measuring
• 1 rubber spatula For pressing bread into custard

Method

 

Instructions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the brioche cubes evenly in the dish.
3. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, Cinnamon Infused Olive Oil, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
4. Pour the custard evenly over the bread, pressing the bread down gently so it soaks up the mixture.
5. Let the casserole rest for 10 minutes while you make the topping.
6. In a small bowl, stir together the melted butter, brown sugar, flour, and pecans until crumbly.
7. Sprinkle the topping evenly over the casserole.
8. Bake for 40 to 45 minutes, until the center is set and the top is golden brown.
9. Let the casserole cool for 10 minutes before serving so it slices neatly.

Notes

Day-old bread works best because it holds the custard without becoming mushy. If you want a richer finish, drizzle a little maple syrup over each serving right before bringing it to the table. Optional pecans add a toasted crunch that fits the warm cinnamon flavor.

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Recipe Tips

Use day-old brioche or challah so the custard soaks in without turning soggy. Let the casserole rest before baking so the bread absorbs the vanilla mixture evenly.

For extra texture, sprinkle the top with coarse sugar before baking for a little sparkle and crunch.

Serving Suggestions

Serve warm with maple syrup, fresh berries, or a light dusting of powdered sugar. It also pairs nicely with breakfast sausage, bacon, or a simple fruit salad for a full brunch spread.

Storage

Cover leftovers and refrigerate for up to 3 days. Reheat individual portions in the oven or toaster oven until warmed through.

Variations

Try chopped apples, toasted pecans, or dried cranberries for a seasonal twist. You can also swap brioche for challah or French bread depending on what you have on hand.

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