Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 12
Difficulty: Easy
These individual French toast casseroles are a weekly prep dream — make them the night before, refrigerate, and bake fresh in the morning. Fluffy brioche soaked in a creamy custard, baked golden in a jumbo muffin pan.
Ingredients
- 6 eggs
- 2 cups whole milk
- 1 cup cottage cheese
- 2 tsp vanilla
- 1 tsp cinnamon
- 1½–2 loaves brioche bread, cubed
- Blueberries (optional)
Directions
- 1
Preheat oven to 325 degrees.
- 2
Place liners in a jumbo muffin pan.
- 3
Grease individual cups.
- 4
In a blender, mix eggs, milk, cottage cheese, vanilla, and cinnamon.
- 5
Cut brioche into cubes and place in the muffin cups.
- 6
Add blueberries to top.
- 7
Pour blended mixture into each cup and push bread down to make sure the bread is all covered to absorb the mix.
- 8
Let sit covered and refrigerated for at least an hour to overnight.
- 9
Bake for about 30 mins, or about 60 mins for a full sized casserole.
Tips & Variations
- ✦Overnight refrigeration is the sweet spot — the brioche fully absorbs the custard and the texture is noticeably better than a quick soak.
- ✦Blending the cottage cheese into the custard makes it silky smooth with no lumps — don't skip the blender step.
- ✦Swap blueberries for sliced strawberries, diced peaches, or a sprinkle of brown sugar and pecans for a different flavor every week.