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With about 15 minutes of prep the night before, this overnight Brioche French Toast Casserole bakes up soft and custardy in the center with a cinnamon-sugar top that turns into a crispy crust in the oven.
The texture is off in a lot of breakfast casseroles. They’re either soggy in the middle or dried out on top. This one isn’t. The differences are buttery brioche instead of a standard white loaf and an overnight soak in a rich, milk-and-egg custard. Many rounds of testing taught me that the long soak is what gives the casserole that billowy soft, almost soufflé-like center.
You’ll assemble this casserole the night before you plan to serve it. In the morning, just slide it into the oven. As it bakes, your kitchen fills with the scent of cinnamon. Then everyone can enjoy breakfast at once, instead of one person being stuck at the stove flipping slices.
“I made this for Christmas morning breakfast – how wonderful! We really enjoyed it and finished the rest this morning. I just heated it up in the toaster oven and then put it on toast for about 2 minutes to keep the little bit of “crust” on top. Thanks for sharing a really nice recipe.”
Chris w.
Table of Contents
Why This Recipe Works
- Brioche bread holds its structure: Standard white bread easily dissolves into mush when soaked in liquid, but brioche bread has a sturdier crumb that holds its shape even once it absorbs the custard.
- Pressing gives you an even texture: Gently pressing the soaked bread before chilling the casserole forces the liquid into the top layer so you don’t end up with dry, scorched pieces on top.
- Contrasting textures: The middle of the casserole is soft and creamy while the butter and cinnamon-sugar topping is light and crispy. This combination of textures really makes the dish.
Brioche French Toast Casserole Ingredients
- Brioche Bread: Use either store bought brioche or make your own with my easy, no-knead Brioche Bread recipe. It’s a little lighter and less sweet than many recipes, so it works really well for this casserole. If you’re using a fresh loaf of brioche bread, cut it into cubes and bake in a 300°F oven for 10-15 minutes. The bread needs to be dry to absorb the custard evenly and hold its shape.
- Half and Half + Whole Milk: This combination adds enough fat to make a rich custard without making the casserole too heavy or greasy.
- Maple Syrup: Use real maple syrup, not pancake syrup, which is often high-fructose corn syrup with flavorings.
- Eggs: Use large or extra-large eggs. Room temperature eggs mix better with the milk mixture.
- Cinnamon: Use ground cinnamon that’s fresh and fragrant. I love the spicier flavor and scent of Saigon cinnamon, but the more common Cassia cinnamon is great too.
- Fine Sea Salt: Just a pinch balances the sweetness
How to Make Brioche French Toast Casserole
Cube and arrange brioche; whisk the custard: Cut the brioche into uniform squares and arrange them in your greased baking dish. Whisk the dairy, eggs, syrup, and spices in a pitcher for easy pouring.
Soak, cover and refrigerate; top and bake: Pour the custard over the bread. Use a spatula to gently press the bread down. This helps the top layer absorb the liquid. Cover and refrigerate overnight. Before baking, drizzle with melted butter and sprinkle with the cinnamon-sugar mixture. Bake until puffed and golden.
Pro Tips
- The “Jiggle” Test: The best way to check for doneness is to shake the pan gently. The center should move like firm gelatin. If it ripples like liquid, it needs to bake for 5 to 10 more minutes.
- Prevent a Dry Top: When you make this the night before, cover tightly with plastic wrap directly touching the surface of the bread to keep the top moist.
- Bring to Room Temperature Before Baking: Let the cold casserole sit on the counter for 30 minutes before baking. This helps it cook evenly to the center without scorching the edges.
- Same-Day Method: If you skip the overnight soak, let the casserole sit at room temperature for 30 to 45 minutes. Press down on the bread every 10 minutes or so to speed absorption.
Recipe Variations
- Add Berries: You can serve the casserole topped with fresh berries and/or sprinkle in 1 cup of fresh blueberries or raspberries between the bread layers before pouring in the custard.
- Add Nuts: Sprinkle on ½ cup of finely chopped pecans or walnuts along with the cinnamon-sugar topping before baking.
- Citrus Zest: Whisk a teaspoon of fresh orange zest into the custard for a bright contrast to the richness.
How to Store and Reheat
- Refrigerator: Let the casserole cool completely, then cover tightly with plastic wrap or transfer to a container with a tight fitting lid and store for up to 3 days in the refrigerator.
- Freezer: Freeze leftovers in a tightly sealed, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using reheating instructions below.
- Reheating: To reheat, cover the oven-safe dish with foil and warm it in an oven preheated 350°F oven for 15 to 20 minutes.
FAQ
It probably didn’t bake long enough; be sure to do the “jiggle test” explained above to be sure it’s done before removing from the oven. You can solve this by baking 5 to 10 minutes more, tenting with foil if it’s browning too fast.
Yes. Fully assemble the casserole except for the butter and sugar topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the topping and bake.
Challah is a great substitute since it’s also egg-enriched. Thick-sliced Texas toast works in a pinch, but the casserole won’t be quite as rich.
More Breakfast and Brunch Recipes
Brioche French Toast Casserole
Video
Ingredients
For the Casserole:
- butter for greasing baking dish, plus more for drizzling over casserole
- 1 pound loaf brioche bread day old and cut into 1-inch thick slices, (see recipe note #1)
- 1 1/4 cups whole milk
- 1 1/4 cups half and half
- 6 large eggs
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon or more to taste
- pinch fine sea salt
For the Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter
Optional Toppings
- maple syrup
- lightly sweetened whipped cream
- fresh blueberries or raspberries
- chopped pecans or walnuts
- powdered sugar
- dried cranberries or dried cherries
Instructions
- Butter the dish: Butter a 13" x 9" inch baking dish.
- Cube the bread: Stack brioche slices and cut into ~1 1/2-inch squares; spread in an even layer in prepared baking dish.
- Mix the custard: In a large measuring pitcher (or bowl – a pitcher makes it easy to pour), whisk together milk, half and half, eggs, maple syrup, vanilla, cinnamon and salt.
- Soak and press: Pour milk mixture evenly over bread and press bread down to help absorb custard (no dry pieces of bread should remain). Cover tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight to allow custard to completely saturate bread. If refrigerated overnight, remove from refrigerator and let stand 30 minutes before baking.
- Preheat: When you're ready to bake, preheat oven to 350 °F (177 °C).
- Mix topping sugar: In a small bowl, whisk together sugar and cinnamon. Set aside.
- Melt topping butter: Melt butter in a small saucepan over medium heat.
- Top the casserole: Drizzle melted butter evenly over casserole and sprinkle all over with cinnamon-sugar mixture.
- Bake: Bake 35-40 minutes until puffed, golden brown and set in the center. Remove from oven and let stand 5 minutes. Serve hot with desired toppings.
Notes
- Nutrition information does not include optional toppings.
- Fresh Bread Fix: If your brioche is fresh, cut it into cubes and bake on a sheet pan at 300°F for 10-15 minutes to dry it out slightly. This prevents the casserole from becoming mushy.
- Checking Doneness: The center should be set and puffed. Insert a thin knife into the center; if it comes out clean (no raw egg liquid), it is ready.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nothing better than French toast made with Brioche! Except maybe in casserole form. 🙂 ~Valentina
aww…thank you, Valentina.
I made this for Christmas morning breakfast – how wonderful! We really enjoyed it and finished the rest this morning. I just heated it up in the toaster oven and then put it on toast for about 2 minutes to keep the little bit of “crust” on top. Thanks for sharing a really nice recipe.
I love this, Chris! I’m so glad you and your family enjoyed it.
Brioche is such a good choice for French Toast…and the fact that this is in casserole form is even more tempting. This would be a delicious addition to the breakfast table on Christmas morning!
It’s always a hit, David! Thanks so much for your kind comment.
I love using Brioche for French toasts, so this casserole is calling my name. With the addition of cinnamon and vanilla, I can only imagine its warm and cozy flavour!
Thanks so much, Ben!