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Cinnamon Brown Butter French Toast Casserole

November 13, 2021
Cinnamon Brown Butter French Toast Casserole is the ultimate homemade brunch meal for a leisurely weekend!

Cinnamon Brown Butter French Toast Casserole

On a Saturday morning, the best gift to your family or yourself is a hearty, homemade brunch. My Cinnamon Brown Butter French Toast Casserole is a sweet and spiced dish that combines rich brown butter, cinnamon, and challah bread that gets baked in the oven until crisp and golden!

Cinnamon Brown Butter French Toast Casserole

Did you know that baked french toast is essentially bread pudding?

And who doesn’t want dessert for breakfast on the weekends? That’s why I created this decadent Cinnamon Brown Butter French Toast Casserole. It combines all of my favorite flavors of brunch into one simple recipe!

Cinnamon Brown Butter French Toast Casserole

If you have not made browned butter before, this is the perfect chance to learn a new culinary skill. Browned butter can be used on both sweet and savory dishes. It adds an element of toasty smokiness to any dish that you pair it with.

Read on to learn how to make this fabulous bread pudding casserole!

How to Brown Butter

Once you get the hang of browning butter, the process becomes second nature. At first, however, it might be a challenge to perfect the technique on your first try. Butter can burn quickly and easily, so you cannot step away during this process!

First, melt your butter in a skillet over medium to medium-low heat.

Once the butter has melted completely, allow it to begin bubbling. If the butter spatters, the heat source is too hot!

Allow the butter to cook for 3-4 minutes until you begin to see toasted bits at the bottom. This is the milk solids browning!

Once a rich brown color has been achieved and the butter smells nutty, it is ready. Remove the butter from the heat immediately.

Allow to cool and store in the fridge. Or, use it right away!

Cinnamon Brown Butter French Toast Casserole

Ingredients in Cinnamon Brown Butter French Toast Casserole

For the Casserole:

  • 1 loaf challah, brioche, or sourdough bread; cubed (best if the bread is a day old!)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 1 cup almond milk
  • 6 large organic eggs
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt

Cinnamon Brown Butter French Toast Casserole

Optional Toppings:

  • Organic powdered sugar
  • Whipped cream
  • Your favorite fresh berries

Cinnamon Brown Butter French Toast Casserole

How to Make Cinnamon Brown Butter French Toast Casserole

Lightly grease a large baking dish (9 x 13″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.

Cinnamon Brown Butter French Toast Casserole

To Make the Browned Butter:

In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool.

To Make the Casserole:

Whisk together all the ingredients including the cooled brown butter (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
Next, add the chopped bread into the prepared baking dish and spread it around evenly.
Pour the liquid mixture atop cubed bread, generously covering all pieces.
Bake casserole for 35-40 minutes or until fully cooked through (less ‘jiggly’) and edges and tops are golden brown (or slightly dark brown, if preferred).
Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, whipped cream, and fresh berries. To serve, cut into desired-sized square pieces. Drizzle with maple syrup.
Bon Appetit!

Cinnamon Brown Butter French Toast Casserole

Other Recipes You’ll Love

If you love breakfast as much as I do, check out these amazing recipes!

Cinnamon Brown Butter French Toast Casserole

Cinnamon Brown Butter French Toast Casserole

Cinnamon Brown Butter French Toast Casserole

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves: 8 servings
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Ingredients

CASSEROLE:

  • 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter
  • 1 cup Almond milk (You can use your fave plant-based milk!)
  • 6 large organic eggs
  • 1/2 cup pure maple syrup
  • 2 tsps vanilla extract
  • 1/2 tsp sea salt

TOPPINGS:

  • Organic powdered sugar
  • Whipped cream
  • Your favorite fresh berries

Instructions

  • Lightly grease a large baking dish (9 x 13″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.

TO MAKE THE BROWN BUTTER:

  • In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool.

TO MAKE THE CASSEROLE:

  • Whisk together all the ingredients including the cooled brown butter (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
  • Next, add the chopped bread into the prepared baking dish and spread around evenly.
  • Pour the liquid mixture atop cubed bread, generously covering all pieces.
  • Bake casserole for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
  • Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, whipped cream, and fresh berries. To serve, cut into desired sized squares pieces. Drizzle with maple syrup!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
  • MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.

DID YOU MAKE THIS recipe?

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Shanika

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