Oven-baked brioche French toast casserole that turns breakfast and brunch into something special. Made with brioche, a vanilla-egg custard, thinly sliced almonds, and a generous drizzle of maple syrup.
Also try the croissant French toast casserole, ricotta blueberry pancakes, buttermilk waffles, and blueberry cheese danishes for more brunch inspiration.
This brioche French toast casserole is the ideal weekend breakfast: simple to prepare, indulgent in flavor, and easy to serve to a crowd. The buttery brioche soaks up the vanilla custard and bakes into a tender, caramel-tinged custard bread pudding that everyone will ask for again.
Make it the night before so you can sleep in a bit and enjoy coffee while it bakes in the morning. Once in the oven it needs little attention — just bake, slice, and serve.
This is the perfect recipe for brioche French toast casserole.
The brioche’s richness paired with the creamy egg custard gives each bite a caramel-like or crème brûlée quality. It’s a decadent breakfast, especially appealing to those who love caramel flavors and a soft, custardy center.
Why make this easy brioche French toast casserole?
- Uses simple, pantry-friendly ingredients.
- Great make-ahead breakfast — prepare the night before and bake in the morning.
- Feeds a crowd without frying every slice individually.
- Perfect for holidays and special mornings like Christmas, Valentine’s Day, Easter, or Mother’s Day.
Ingredients for this oven-baked brioche French toast recipe
Below are the essentials for this casserole. See the recipe card for exact quantities and details.
- Whole milk & heavy cream – creates a rich custard to soak the bread.
- Eggs – provide structure and creaminess.
- Vanilla extract – adds warm, aromatic flavor.
- Cinnamon – optional, for a touch of spice.
- Granulated sugar – sweetens the custard.
- Brioche bread – a buttery loaf works best; slightly stale bread soaks up the custard nicely.
- Powdered sugar – for dusting before serving.
- Berries – optional topping for brightness.
- Maple syrup – classic finishing touch.
- Salt – a pinch helps balance sweetness.
How to make this easy French toast bake
Overview — see the recipe card below for exact measurements and timing.
- Butter a 3-quart baking dish and set aside.
- Cut the brioche into cubes and place evenly in the prepared dish.
- Whisk eggs, milk, heavy cream, sugar, vanilla, salt, and cinnamon in a large bowl until smooth.
- Pour the custard over the brioche, gently pressing pieces down so they absorb the mixture.
- Cover with plastic wrap and refrigerate for 30 minutes or overnight for best flavor.
- Preheat oven to 350°F (175°C) when ready to bake. If chilled, remove wrap, sprinkle sliced almonds on top if using, and bake until golden and set, about 50–55 minutes. If the top browns too quickly, tent with foil.
- Allow to cool slightly, dust with powdered sugar, slice, and serve with fruit and maple syrup.
Frequently asked questions – FAQ
How to store this French toast casserole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a short time or warm in a low oven until heated through.
What to serve with this brioche French toast casserole?
Turn it into a full meal with eggs and bacon or a simple side of sautéed spinach and mushrooms. Topping ideas include caramelized bananas, whipped cream, honey, nut butter, or fresh berries for balance.
What if I don’t have time to soak the casserole?
Mix the bread cubes with the custard and bake immediately; the texture will still be tasty. If the top browns too fast during baking, loosely cover the dish with foil until done.
Overnight French toast casserole recipe
Brioche French Toast casserole
Print Recipe
Ingredients
- butter to grease the dish
- 1 Brioche bread loaf 14-16 oz
- 6 large eggs
- 1 & 1/2 cup milk whole milk preferred
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- pinch salt
- 1 tsp ground cinnamon
- 1/3 cup thinly sliced almonds optional
Instructions
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Grease a 3‑quart (13×9 inch) baking dish with butter.
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Slice the brioche into cubes and spread evenly in the buttered pan.
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In a large bowl whisk eggs, milk, heavy cream, granulated sugar, vanilla, salt, and cinnamon. Pour over the bread and press gently so all pieces absorb the custard.
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Cover tightly and chill for 30 minutes or refrigerate overnight for deeper flavor.
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When ready, remove plastic wrap, sprinkle almonds on top if using, preheat oven to 350°F, and bake 50–55 minutes until golden and set. If the top browns too quickly, tent with foil.
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Serve warm with powdered sugar, whipped cream, maple syrup, and fresh fruit as desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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