Ever found yourself with a surplus of brioche buns that you were planning on turning into crabs for a Luau? Neat, me too. Luckily, I've done the research for both of us, and these fluffy wonders need not go to waste. Behold: the french toast casserole.
This recipe is really simple and quick. Probably quicker for you, because you're likely better at cutting cold butter than I am.
2 or 3 giant brioche rolls or the equivalent in smaller ones. Mine were from Trader Joe's. Basically, just enough bread to fill about 10 cups, okay?
2 1/2 cups milk. I used almond milk.
3/4 cups white sugar
1/2 cup brown sugar, packed
2 tablespoons vanilla
1/2 cup flour
3ish tsp cinnamon
1 stick butter, salted
about a 1/4 cup blueberries
- Grease a 9x13 pan and preheat the oven to 350 degrees.
- Rip up the bread into small chunks and pile em into the pan.
- In a bowl, mix the eggs, milk, vanilla, white sugar and 1 tsp cinnamon
- Pour the liquid mixture over the bread chunks and press any dry pieces into the liquid.
- Tuck the blueberries into the cracks between bread chunks.
- Mix together the flour, brown sugar, and remaining cinnamon (feel free to add a bit extra) together. Cube the butter, then mix in until it comes together somewhat.
- Sprinkle the butter/flour/sugar mixture over the top of the bread mixture.
- Bake for 45-60 minutes.
- Store in the fridge, tightly covered. Yay!