Biscoff Stuffed French Toast Casserole Recipe
This Biscoff Stuffed French Toast Casserole is a decadent and cozy breakfast dish featuring layers of brioche bread stuffed with a creamy Biscoff cookie butter and cream cheese filling. Soaked in a cinnamon-vanilla custard, topped with a buttery Biscoff crumb topping, and baked to golden perfection, it makes an indulgent treat perfect for brunch or holiday mornings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Bread
- 14-ounce loaf brioche bread
Filling
- ¾ cup Biscoff cookie butter
- 8 ounce package cream cheese (softened)
Custard
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Topping
- 4 tablespoons unsalted butter (cold & cubed)
- 2 tablespoons Biscoff cookie butter for topping
- ½ cup Biscoff cookie crumbs
Instructions
- Prepare the bread: Cut the brioche loaf into 1-inch cubes to create the base and top layers for the casserole.
- Arrange bread in baking dish: Grease your baking dish with butter or a nonstick spray. Spread half of the cubed brioche evenly in the bottom of the dish to form the first layer.
- Make the filling: Beat the softened cream cheese and ¾ cup Biscoff cookie butter together until completely smooth and creamy.
- Assemble the casserole: Drop spoonfuls of the Biscoff cream cheese filling over the first layer of bread cubes. Then cover the filling with the remaining brioche cubes to create the top layer.
- Mix custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, and cinnamon until fully combined to make the custard.
- Soak the bread: Slowly pour the custard evenly over the bread layers. Cover the baking dish and refrigerate for at least 3 hours or overnight to allow the bread to absorb the custard.
- Prepare topping: Combine the cold cubed butter with the Biscoff cookie crumbs, mixing until crumbly to create the topping.
- Bake covered: Preheat the oven, then sprinkle the crumb topping evenly over the casserole. Cover with foil and bake for 45 minutes.
- Bake uncovered: Remove the foil and continue baking for another 15 minutes until the casserole is golden and set throughout.
- Serve: Drizzle with the remaining 2 tablespoons of melted Biscoff cookie butter before serving for extra richness and flavor.
Notes
- For best results, arrange the bread cubes evenly to ensure thorough custard soaking.
- Refrigeration time can be extended overnight for deeper custard infusion and ease of morning preparation.
- Use room temperature eggs and ingredients to help create a smooth custard.
- Substitute brioche with challah or another soft, rich bread if preferred.
- Store leftovers covered in the fridge and reheat gently for best texture.