There's something magical about a breakfast that feels fancy but is secretly effortless. This Brioche French Toast Casserole is soft and custardy in the center, golden and slightly crisp on top. This is the kind of recipe you make for holidays, brunch gatherings, or slow weekend mornings!
Jump to:
Why you will love this recipe
- It is Make-ahead friendly - You can prep it the night before and bake it in the morning.
- Perfect for feeding a crowd - With no standing over the stove flipping slices of bread.
- Soft, custardy texture - Brioche soaks up the creamy custard beautifully.
- Easy to customize - Add berries, chocolate chips, nuts, or a cinnamon topping.
- Beginner-friendly - Simple ingredients and easy prep.
★★★★★
We loved this casserole and the leftovers heated up great. - Mary
What is brioche French toast casserole?
This is a baked version of traditional French toast made with rich, buttery brioche bread. Instead of dipping individual slices in egg and cooking them in a skillet, the bread is soaked in a sweet egg-and-cream mixture, then baked in a casserole dish.
Brioche is enriched with butter and eggs, and it creates a more luxurious texture than standard sandwich bread. It will absorb the egg mixture beautifully and will still hold its shape to give you a melt-in-your-mouth bite.
Ingredients
- Brioche Bread Slices - Soft, buttery brioche is the star of this recipe.
- Heavy Cream - Adds richness and gives the casserole that decadent, custardy texture.
- Whole Milk - Balances the cream and keeps the custard smooth.
- Eggs - The base of the custard. They bind everything together to create the classic French toast texture.
- Butter- I love bringing the buttery flavor throughout.
- Brown Sugar - Add a warm sweetness to the dish.
- Maple Syrup - Used to enhance the classic French toast flavor.
- Cinnamon - Brings a cozy warmth.
- Nutmeg - A small amount goes a long way to add depth and bakery-style flavor.
- Salt - Helps to balance everything out.
- Vanilla - Add a rich, warm flavor.
Scroll down to the recipe card for exact ingredient amounts.
How to make Brioche French Toast Casserole
- Prepare the Baking Dish by spraying it generously with nonstick cooking spray and set aside.
- Cut the brioche bread slices diagonally to create triangle shapes. Set aside.
- Make the custard by whisking the eggs, then adding the brown sugar, maple syrup, heavy cream, whole milk, vanilla, cinnamon, nutmeg, salt, and melted butter. Whisk until fully combined and smooth.
- Dip each triangle slice of brioche into the custard mixture, making sure both sides are coated but not overly soaked. Layer the dipped slices in the baking dish, slightly overlapping them until all bread has been used. Pour 2 cups of the remaining custard on top.
- Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to allow the custard to fully absorb.
- When ready to bake, remove the casserole from the refrigerator with the oven preheated to 350°F. Sprinkle the remaining brown sugar on top for a caramelized finish. Bake for 45 minutes, or until the top is golden brown and the center is set.
- Let the casserole rest for 5-10 minutes before serving.
Made this recipe? Let me know!
Substitutions and Variations
- Bread Swaps
- French Bread - less rich but still delicious. Use day-old bread for best results.
- Texas toast - the thick slices hold up well to the custard.
- Gluten-Free Bread - Use a sturdy gluten-free loaf that won't fall apart when soaked.
- Flavor Variations
- Cinnamon Streusel Topping - mix ½ cup brown sugar, ½ cup flour, 1 teaspoon cinnamon, and ¼ cup cold butter. Sprinkle over the casserole for a crumble-style topping.
- Berry Brioche - Add 1-½ cups of fresh blueberries, raspberries, or sliced strawberries between the bread layers.
Tim's Top Expert Tips
- Use slightly stale brioche. Fresh bread can become too soft and soggy. This is a great way to use up leftovers.
- Let it rest before baking. At least 2 hours in the fridge allows the custard to fully soak in. Overnight is even better for flavor and texture.
- Don't oversoak the bread - Quickly dip each slice into the custard. Brioche absorbs fast, and you want it coated, not falling apart.
- Check the center, not just the edges. The middle should be set and no longer wet. Add 5-10 extra baking minutes if needed.
What to serve with French toast
Brioche French toast casserole is rich and cozy on its own, so I love pairing it with simple sides that balance everything out. For my family, I usually serve it with fresh fruit, sausage links, and crispy bacon. The fruit adds a freshness, while the bacon and sausage balance out the savory. If you are hosting brunch and want something a little more filling on the savory side, my Sausage Breakfast Casserole (Christmas Casserole) or Biscuit and Gravy Casserole make the perfect additions to round out the table. This turns breakfast into a full, satisfying brunch that everyone looks forward to.
Storing Leftovers
Refrigerating
- Store any leftover casserole covered tightly in the refrigerator for up to 3-4 days.
Freezing
- Wrap cooled slices separately for easy grab-and-go portions, or freeze the entire dish in a freezer-safe container. Freeze up to 2 months.
- For best results, thaw overnight in the refrigerator before reheating.
Reheating
- The oven is the best method to reheat. Cover with foil and reheat at 325°F for 15-20 minutes, or until warmed through.
- You can heat individual slices in the microwave in 30-second increments until warm. This will be a little softer.
make ahead
- This is perfect for prepping ahead. Assemble as directed, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for about 20-3- min while the oven preheats, then bake as directed.
Frequently Asked Questions
Chilling the casserole is highly recommended. This allows the bread to fully absorb the custard, resulting in a soft, rich texture. I have been short on time and only let it sit for 30-45 minutes, still delicious, but longer is better.
Yes. You can substitute half-and-half or use additional whole milk. The texture will be slightly less rich but still delicious.
You can, but I just find slightly stale bread works best. You could just toast your bread lightly before assembling to give it that stale texture.
More Breakfast Meals
Recipe
Brioche French Toast Casserole
Equipment
- Oven
Ingredients
- 13 slices Brioche Bread 17 ounce loaf, Slightly Stale
- 8 Eggs
- 1.25 Cups Whole Milk
- ¾ Cup Heavy Cream
- ¼ Cup Brown Sugar
- ¼ Cup Maple Syrup
- 1 tablespoon Vanilla
- 1.5 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 tablespoon Butter melted, salted
- ½ teaspoon Salt
Topping
- 2 tablespoon Brown Sugar
Instructions
- Prepare the baking dish by spraying it generously with nonstick cooking spray and set aside.
- Cut the brioche bread slices diagonally to create triangle shapes. Set Aside13 slices Brioche Bread
- Make the custard by whisking the eggs, then adding the brown sugar, maple syrup, heavy cream, whole milk, vanilla, cinnamon, nutmeg, salt, and melted butter. Whisk until fully combined and smooth.8 Eggs, 1.25 Cups Whole Milk, ¾ Cup Heavy Cream , ¼ Cup Brown Sugar, ¼ Cup Maple Syrup, 1 tablespoon Vanilla, 1.5 teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ teaspoon Salt, 2 tablespoon Butter
- Dip each triangle slice of brioche into the custard mixture, making sure both sides are coated but not overly soaked. Layer the dipped slices in the baking dish, slightly overlapping them until all bread has been used. Pour 2 cups of the remaining custard on top.
- Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight to allow the custard to fully absorb.
- When ready to bake, remove the casserole from the refrigerator with the oven preheated to 350°F. Sprinkle the remaining brown sugar on top for a caramelized finish.2 tablespoon Brown Sugar
- Bake for 45 minutes, or until the top is golden brown and the center is set. Let the casserole rest for 5-10 minutes before serving.
Notes
- Use slightly stale brioche. Fresh bread can become too soft and soggy. This is a great way to use up leftovers.
- Let it rest before baking. At least 2 hours in the fridge allows the custard to fully soak in. Overnight is even better for flavor and texture.
- Don't oversoak the bread - Quickly dip each slice into the custard. Brioche absorbs fast, and you want it coated, not falling apart.
- Check the center, not just the edges. The middle should be set and no longer wet. Add 5-10 extra baking minutes if needed.
Casey says
We made this a couple ways. First time, I baked it after 30 minutes of fridge time. The second time, with 4 hours of fridge time. Both turned out fine! So if you're in a hurry, I don't think there's a need to wait. But handy to make it ahead!