Cardamom Finnish Pulla-Inspired French Toast Casserole
Yield: 8-10 servings
Total Time: 3 hr 15 min (1 hr active, overnight optional)
Like pulla and French toast had a brunch baby!
Accompaniment: Thick-Cut Bacon
Ingredients
For the casserole
- 18 oz. brioche bread, stale*, diced into 1½-inch pieces
- 6 large Grade A eggs + 2 large Grade A egg yolks
- 2¼ cups whole milk
- 1 cup heavy cream
- ¼ cup fresh orange juice
- ¾ cup vanilla sugar
- 1 tbsp orange zest
- 1 tbsp ground cardamom
- ¾ tsp salt
For the topping
- 1 (3.5 oz) pkg sliced almonds
- 8 tbsp unsalted butter, cold, diced
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ⅓ cup vanilla sugar
- ⅓ cup pearl sugar
- ½ tsp salt
For serving
- whipped cream
- lingonberry jam
*NOTE: Dice the bread and spread it out on a baking sheet (overlap is ok), then bake at 170°F/77°C for 1 hr, flipping halfway through – OR – Dice the bread and leave it on the counter, uncovered, for 8-12 hrs before preparing this recipe.
Instructions
Step 1: Gather all casserole ingredients. Lightly oil a 9″ x 13″ baking dish. Add bread to a large bowl and set aside.
Step 2: In a medium bowl, whisk together the eggs, egg yolks, whole milk, heavy cream, orange juice, vanilla sugar, orange zest, ground cardamom, and salt.
Step 3: Pour the custard over the bread.
Step 4: Toss gently until the bread is fully saturated.
Step 5: Add the bread mixture to the prepared baking dish.
Step 6: Using clean hands, gently press the bread down to make room for the topping.
Step 7: Gather all of the ingredients for the topping.
Step 8: In a medium bowl, add the sliced almonds, flour, brown sugar, vanilla sugar, pearl sugar, and salt.
Step 9: Stir to combine then add the diced butter.
Step 10: Mix with clean hands and a fork until a crumbly topping forms.
Step 11: Evenly scatter the topping over the casserole. Cover with plastic wrap and refrigerate for at least 1 hr, preferably OVERNIGHT.
Step 12: When ready to bake, remove the casserole from the fridge, uncover, and let rest at room temperature for 30 mins. Preheat the oven to 350°F/180°C.
Bake uncovered on center rack with a sheet pan below to catch drippings for 1 hr 15 mins-1 hr 30 mins, until set with no jiggle and golden.
Rest 15 mins before serving with lingonberry jam, whipped cream, and thick-cut bacon.
