Honey Lavender French Toast Casserole
Honey Lavender French Toast Casserole
Ingredients
For the Casserole
- 1 loaf brioche bread, cut into 1-inch cubes
- 6 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup honey
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1/4 cup chopped pecans
Instructions
- 1
Butter a 9x13 inch baking dish. Arrange the cubed brioche bread evenly in the prepared dish.
⏱️ 5 min
- 2
In a large bowl, whisk together the eggs, milk, heavy cream, honey, dried lavender, vanilla extract, cinnamon, and salt until well combined.
⏱️ 5 min
- 3
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the liquid.
⏱️ 3 min
- 4
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak.
- 5
Preheat your oven to 350°F (175°C).
🌡️ 350
- 6
Prepare the topping: In a medium bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 7
Stir in the chopped pecans. Sprinkle the topping evenly over the French toast casserole.
⏱️ 2 min
- 8
Bake for 40-50 minutes, or until the casserole is golden brown and puffed, and the topping is crisp. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 45 min•🌡️ 350
- 9
Let the casserole cool for a few minutes before serving. Serve warm, with additional honey or maple syrup if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lavender French Toast Casserole
Ingredients
For the Casserole
- 1 loaf brioche bread, cut into 1-inch cubes
- 6 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup honey
- 1 tablespoon dried culinary lavender
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 4 tablespoons cold unsalted butter, cut into small cubes
- 1/4 cup chopped pecans
Instructions
- 1
Butter a 9x13 inch baking dish. Arrange the cubed brioche bread evenly in the prepared dish.
⏱️ 5 min - 2
In a large bowl, whisk together the eggs, milk, heavy cream, honey, dried lavender, vanilla extract, cinnamon, and salt until well combined.
⏱️ 5 min - 3
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the liquid.
⏱️ 3 min - 4
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak.
- 5
Preheat your oven to 350°F (175°C).
🌡️ 350 - 6
Prepare the topping: In a medium bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 7
Stir in the chopped pecans. Sprinkle the topping evenly over the French toast casserole.
⏱️ 2 min - 8
Bake for 40-50 minutes, or until the casserole is golden brown and puffed, and the topping is crisp. If the topping starts to brown too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 45 min•🌡️ 350 - 9
Let the casserole cool for a few minutes before serving. Serve warm, with additional honey or maple syrup if desired.
⏱️ 5 min