Brioche French Toast Casserole

Brioche French Toast Casserole takes everything I love about French toast and turns it into something even better. Thick slices of brioche soak up a vanilla and cinnamon-spiced custard overnight, creating the perfect blend of tender, custardy center and crispy, golden crust. While it feels special enough for holiday mornings, it’s easy enough to make any weekend feel like a celebration.

All the work happens while you sleep – just 15 minutes of prep the night before, and you’ll wake up ready to pop it in the oven. I love how the kitchen fills with the smell of warm cinnamon as it bakes. A sprinkle of cinnamon sugar on top creates an irresistible crispy crust, and you can add fresh berries, maple syrup, or a dusting of powdered sugar when serving.

Brioche French Toast Casserole Ingredients

For the Casserole:

• Butter: Room temperature butter makes greasing the dish easier – salted or unsalted both work
• Brioche: Day-old bread is best – it soaks up the custard without turning mushy
• Milk: I use whole milk for richness
• Half and Half: Makes the custard extra creamy
• Eggs: Large eggs at room temperature
• Maple Syrup: Real maple syrup adds depth you won’t get from pancake syrup
• Vanilla: Pure vanilla extract makes a difference here
• Cinnamon: Fresh, fragrant cinnamon is worth it for this one
• Fine Sea Salt: Just a pinch balances the sweetness

For the Topping:

• Sugar: Regular granulated sugar creates that crispy top
• Cinnamon: A second hit of warmth for the topping
• Butter: Melted butter helps create that golden crust

Recipe Options

• Bread Choices: While buttery brioche bread is my favorite, challah bread works beautifully too. Even thick-sliced white bread will do the job.
• Swap Sweeteners: Try honey or agave instead of maple syrup – each brings its own character. Or swap in brown sugar for some or all of the granulated sugar.
• Make it Richer: Use heavy cream instead of half and half in the egg mixture.
• Play with Flavors: A splash of almond extract or rum extract transforms the whole dish.
• Add Fresh Fruit: Tuck sliced bananas or apples between the bread pieces before pouring on the custard.
• Mix in Something Extra: Chocolate chips, chopped nuts, or dried fruit scattered throughout make it even more special.
• Top it Off: Get fancy with toasted coconut or a drizzle of warm caramel sauce – why not?

5 Recipe Tips

1. Evenly Soak the Bread: Pour the custard mixture over all the brioche pieces and gently press down with a spatula – no dry spots allowed.
2. Avoid Overcrowding: Keep the brioche pieces loose in the baking dish so they bake evenly.
3. Let It Rest: Give it at least 4 hours in the fridge, but overnight is even better. The bread needs time to soak up all that custard.
4. Check for Doneness: Look for puffed, golden brown, and set in the middle. A knife in the center should come out clean.
5. Serve Immediately: This tastes best warm from the oven – the texture changes as it sits.

How to Store and Reheat

To store leftover casserole, let it cool to room temperature then cover tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days. To reheat, place the covered casserole in a preheated oven at 350°F for about 20 minutes, or until heated through. Or freeze leftovers in a tightly covered, freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven as directed.

This overnight French toast casserole makes those extra minutes of prep the night before feel like a gift to yourself the next morning. As it bakes, the kitchen fills with the scent of warm cinnamon, and that crispy sugar topping is worth getting out of bed for. Perfect for lazy weekends or even Christmas morning when you’d rather be sipping coffee than standing at the stove.

How to Make Brioche French Toast Casserole

Cut brioche slices into approximately 1 ½-inch squares and arrange them in an even layer in a greased casserole dish. Whisk together milk, half and half, eggs, maple syrup, vanilla, cinnamon, and salt in a large pitcher or bowl. Pour this mixture evenly over the bread cubes, pressing down to ensure all pieces are soaked. Cover the dish with plastic wrap and refrigerate, allowing the bread to fully absorb the custard, ideally overnight.

Before baking, let the casserole stand at room temperature for ~30 minutes. Then, melt butter and combine sugar with cinnamon in separate bowls. Preheat the oven, drizzle melted butter over the casserole, and sprinkle with the cinnamon-sugar mix. Bake until the casserole is puffed up, golden brown, and set in the center. Let it stand for a few minutes after removing from the oven, then serve hot with your choice of toppings.