In this post, I’m giving you two fantastic French toast options to remix your brunch experience: a Monte Cristo French Toast Casserole with Brioche and Granola-Crusted French Toast with Warm Blueberry Compote. Make the former in less than an hour and the latter in only 20 minutes! You don’t need special equipment, and you don’t need to wait overnight to enjoy truly delicious French toast.
What is French Toast?
French toast is a popular breakfast dish made by dipping slices of bread in a mixture of beaten eggs, milk, and vanilla extract. The bread is then cooked on a griddle or frying pan until golden brown on both sides. It is often served with butter, syrup, powdered sugar, or fruit toppings such as strawberries or bananas. French toast has been a staple in my family for my ENTIRE. LIFE. It’s a great way to use up an expiring loaf of bread, let me say.
Without further ado, let’s dive into these two creations and what makes them so unique.
Monte Cristo French Toast Casserole with Brioche
Picture this: thick slices of buttery brioche bread soaked in a rich custard, layered with slices of savory bacon or ham and gooey melted Swiss or cheddar cheese, all baked to golden perfection. What’s not to love? This riff on the classic Monte Cristo sandwich has all of the goods. A few details:
- With its rich and fluffy texture, the buttery and slightly sweet brioche bread provides the perfect foundation for this dish. I kick it up a notch by pre-toasting the bread with cinnamon and butter. This helps omit the need to soak the bread overnight and helps it to hold up while baking.
- The bread becomes irresistibly tender and flavorful as it soaks up the custard made with eggs, cream, maple, and vanilla extract. Sidenote: If you don’t have maple extract on hand, add a tbsp of maple syrup to the egg mixture and omit the granulated sugar.
- The cheese and bacon or ham layers add a salty and flavorful contrast to the brioche and custard.
Every bite is a heavenly blend of flavors and textures, with the crunch crust of the bread giving way to the soft and creamy interior. Impress your family and friends with the perfect breakfast and brunch dish, and double or triple the recipe to accommodate larger casserole dishes.
Granola-Crusted French Toast With Warm Blueberry Compote
Imagine thick buttery brioche slices coated in a crunchy and flavorful mixture of granola, chopped walnuts, and graham cracker crumbs. As you take a bite, you’ll savor the crispy crust that gives way to the tender, custardy interior of the French toast. A few notes about this dish:
- The brioche bread’s rich buttery flavor perfectly complements the crunchy and nutty coating.
- The granola provides fiber and nutrients, while the walnuts are rich in omega-3 fatty acids and antioxidants.
- The blueberry compote is a welcomed change from maple syrup in this dish, adding depth and flavor. I opt for frozen blueberries, but if you’re going to use fresh–add 1-2 Tbsp of water when first adding the blueberries, lemon juice, and water to the saucepan.
If you want more brunch options, try my Blueberry Scone or Sour Cream Coffee Cake recipes!
Monte Cristo French Toast Casserole with Brioche
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Baking Sheet
- 2.5 or 3 Quart Casserole Dish
- Digital Scale optional
Ingredients
- 15 Ounce Brioche Loaf about (12) ½" slices - 425g
- 1 Tbsp + 1 Tsp Ground Cinnamon divided - 10.5g
- 4 Tbsp Salted Butter melted - 56g
- 5 Large Eggs 250g
- 1 Cup Whole Milk 244g
- 1 Tbsp Granulated Sugar 12g
- 1 Tsp Maple Extract 5g
- ½ Tsp Vanilla Extract 2g
- 6 Strips Cooked Bacon or 4-6 Slices Deli Ham roughly chopped - 60g
- 1 Cup Mild Cheddar Cheese or Swiss Cheese shredded - 112g
Instructions
- Preheat your oven to 375°F / 191°C.
- Cut each slice of brioche into roughly 1" chunks, and place in a large bowl. Add 1 Tbsp of cinnamon, and toss with a large spoon. Add melted butter, and toss again. Arrange the bread pieces on a large baking sheet (some overlap is okay), and bake for 5 minutes. Flip the pieces, and bake for 3 additional minutes. Set aside to cool.
- In a medium bowl, whisk the eggs, milk, granulated sugar, remaining 1 Tsp of cinnamon, and extracts together until well combined.
- Add half of the bread chunks to the bottom of a 2.5 or 3-quart casserole dish. Sprinkle the cheese over the bread, and then evenly spread the bacon over the cheese. One by one, briefly dip each remaining piece of bread into the egg mixture and place over the top of the casserole in a shingle formation. Be sure the entire top is covered.
- Give the remaining egg mixture a quick whisk and slowly pour evenly over the top of the casserole. Place on the center rack of the oven to bake for 30-35 minutes. To know the casserole is done: it will be browned and lightly crispy on top, and it should puff up evenly. Remove from the oven and let cool for 5 minutes before serving. Optionally, sprinkle powdered sugar over the top before serving or serve jam alongside.
Video
Notes
Nutrition
Granola-crusted French Toast w/ Warm Blueberry Compote
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Large Saute Pan or Skillet
- Food Processor or Blender optional
Ingredients
- 1 Cup Whole Milk 244g
- 3 Large Eggs 150g
- 2 Tsp Cinnamon 4g
- 1 Tsp Maple or Vanilla Extract 4g
- ½ Cup Granola 61g
- ½ Cup Walnuts 58g
- 2 Graham Crackers 28g
- 6 Slices Brioche Bread 168g
Blueberry Compote
- 1 Cup Frozen Blueberries 140g
- ¼ Cup Granulated Sugar 50g
- 1-2 Tbsp Lemon Juice 15-30g
- ½ Tbsp Corn Starch 4g
- 1 Tbsp Water 15g
Instructions
Blueberry Compote
- Add blueberries, sugar, and lemon juice to a small saucepan over medium heat, and stir to combine.
- Continue stirring occasionally. The mixture will begin to simmer for a bit, and as it warms up--it will begin to rapidly bubble. For me, this was about at the 9-minute mark. Dissolve the cornstarch into the water, and pour into the mixture. Cook for 1-2 more minutes until thickened, and pour into a heat-safe container to set as you move on to the french toast.
French Toast
- Whisk the milk, eggs, cinnamon, and extract in a medium mixing bowl until thoroughly combined.
- In a blender, food processor, or a sealed plastic bag -- blend/smash up the granola, walnuts, and graham crackers until crumbly/mealy and combined. Spread the mixture on a plate.
- Place a nonstick saute pan or skillet over medium-low heat until heated. Melt a Tbsp of butter, if needed, to prevent sticking.
- Working with one slice of brioche at a time, dip each side into the egg mixture no longer than 2 seconds. Then dip each side into the granola mixture, pressing to cover each completely. Lay the slice into the hot pan, and repeat the process with the next piece if there is room for more (do not crowd). Cook each slice for 2 minutes on the first side, flip it over, and cook for 1-2 additional minutes until both sides are golden brown. Please do not press the slices down with a spatula--it isn't necessary to cook through. Serve with blueberry compote on top o
