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Decadent Overnight Brioche Pain Perdu Casserole Recipe with Calvados Caramel

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A rich, custardy overnight brioche casserole soaked in a smooth custard and topped with a boozy Calvados caramel sauce, perfect for an effortless yet indulgent breakfast or brunch.

Ingredients

Scale
  • 1 loaf brioche bread (about 12 ounces / 340 grams), cut into 1-inch cubes (day-old brioche works best)
  • 6 large eggs, room temperature
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for greasing the dish)
  • 1/4 cup (60 ml) Calvados apple brandy (substitute with apple brandy or apple cider if needed)
  • 1 cup (200 grams) brown sugar (for caramel sauce)
  • 4 tablespoons unsalted butter (for caramel sauce)
  • 1/2 cup (120 ml) heavy cream (for caramel sauce)

Instructions

  1. Cut brioche loaf into 1-inch cubes. If fresh, toast cubes lightly in oven at 300°F (150°C) for 8-10 minutes to dry slightly.
  2. In a large bowl, whisk together eggs, heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until smooth and slightly frothy.
  3. Place brioche cubes in a greased 9×13-inch casserole dish. Pour custard evenly over bread, pressing lightly to soak. Cover tightly with plastic wrap and refrigerate overnight (at least 8 hours).
  4. Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature while oven heats.
  5. Bake uncovered for 45-50 minutes until top is golden and custard is set but slightly jiggly. Internal temperature should reach about 160°F (71°C). Let cool 10 minutes before serving.
  6. While baking, prepare Calvados caramel sauce: In a small saucepan over medium heat, melt brown sugar with butter, stirring constantly. Once melted and bubbling, whisk in heavy cream and Calvados apple brandy. Simmer 3-5 minutes until slightly thickened. Remove from heat.
  7. Serve casserole warm, drizzled generously with Calvados caramel sauce.

Notes

If the top browns too quickly, tent loosely with foil halfway through baking. Let casserole rest after baking to set custard fully and make slicing easier. Use day-old brioche for best soaking results. Calvados caramel can be made up to 2 days ahead and gently reheated. For dairy-free version, substitute heavy cream and milk with coconut or almond milk and use vegan butter.

Nutrition

Keywords: brioche casserole, pain perdu, overnight casserole, Calvados caramel, French toast casserole, brunch recipe, easy breakfast, custard soaked bread

Find it online: https://cheerycrisp.com/decadent-overnight-brioche-pain-perdu-casserole-recipe-with-calvados-caramel/