Brioche French Toast Casserole
Always a fan of recipes I can prep in advance and bake the next day, this Brioche French Toast Casserole is my weekend brunch dreams come true. It uses buttery brioche bread soaked in a custard and finished with a cinnamon streusel topping. It is baked until golden brown with the topping all crisp and delicious. It’s perfect for Christmas morning, Easter morning or Mother’s Day brunch, or just weekend mornings you want a decadent breakfast treat that you can make in advance and pop into the oven last minute.
This easy French Toast Bake uses basic ingredients and comes together super quickly. It starts with cubed brioche that you toss into a baking dish. Pour the custard topping on top and let it really soak into the bread. At this point you can save to bake the next day or bake it right away. Top with a cinnamon streusel topping, bake, and enjoy the perfect breakfast!
Ingredients needed for Brioche French Toast Casserole:
- 1 loaf of brioche cut into cube
- 4 eggs
- 1 cup whole milk or a mix of milk and heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Maple syrup
- Pinch of kosher salt
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 5 T butter
Supplies needed:
- 8×8 baking dish (or something similar)
- Large mixing bowl
- Whisk
The Process:
- Cut your bread into 1-inch cubes or just tear it into small pieces. Place the cubed bread into a greased baking dish. (I like to swirl around some melted butter but cooking spray or a neutral oil would work too.) It may seem heaping and overflowing but the bread will shrink when you add the liquid.
- In a large bowl whisk together the eggs, milk, cinnamon, vanilla and maple syrup. Pour the egg custard over the bread cubes and use your hands or a large spoon to evenly distribute the mixture all over the bread.
- Let it soak for 15 minutes or so while you prepare the topping. Sprinkle the topping over the bread/custard mixture. Store in the fridge for at least 15 minutes or up to 24 hours!
- Bake for 25 minutes covered in aluminum foil and then uncover and bake for 10-15 more or until the topping is bubbly and golden.
Serving suggestions:
Serve with warm maple syrup, powdered sugar, or topped with fresh berries. This would be great served alongside some crispy bacon, scrambled eggs, and fresh fruit as well.
How to prepare Baked French Toast Casserole in advance:
Follow the recipe through the stage where you soak the cubed bread with the egg mixture and then sprinkle it with the topping. Cover it tightly with plastic wrap and pop it into the fridge for up to 24 hours. The next morning, an hour before serving bring everything out of the fridge. Bake according to the recipe.
Why Brioche?
I like brioche because it’s a rich, buttery bread that really soaks up the custard mixture in this recipe. It is fluffy and slightly sweet and just that perfect rich bread for french toast. If you don’t have it on hand, (I often buy it from Trader Joes,) Challah bread would be a great substitute. If you don’t have either and want to use french bread, just keep in mind you may want to add a little more milk as it’s a denser bread. You really want the bread to soak up the custard.
Can this recipe be made dairy free?
You can definitely make the milk mixture recipe using dairy-free alternatives like oat milk or almond milk. For the crumble, coconut oil would work instead of butter.
Optional mix ins:
- 1/3 cup mini chocolate chips
- Orange zest from 1 orange
- Additional warm spices like nutmeg or ginger
If you like this breakfast recipe you may also like:
Brioche French Toast Casserole
An easy special occasion breakfast that can be made in advance and baked morning of!
Ingredients
- 1 loaf of brioche cut into cubes
- 4 eggs
- 1 cup whole milk or a mix of milk and heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- Pinch of kosher salt
For the Topping:
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 teaspoons cinnamon
- 5 T butter, cold and cut into small pieces
Instructions
- Butter or spray an 8x8 baking pan. Fill pan with cubed bread and set aside.
- In a mixing bowl whisk together the eggs, milk, vanilla, cinnamon, salt and maple syrup
- Pour egg mixture over the bread, and use a spoon or your hands to really soak the custard up with the bread. (Make sure all the liquid is soaked up by spooning if over as needed.)
- For the topping: In a smaller bowl combine the brown sugar, flour, and cinnamon. Add the butter cubes and use your hands or two knives to break the butter up and blend it into the dry ingredients until the mixture is crumbly with the butter no bigger than pea sized.
- Sprinkle the crumb topping over the casserole and cover tightly with plastric wrap. Put pan in the fridge for 15 minutes or overnight. The bread will continue to absorb the custard as it rests.
- An hour before you'd like to enjoy your french toast casserole preheat your oven to 350F.
- Bake covered with foil for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the custard is set and the top is golden brown.
- Allow to cool for 10 minutes or so before serving with maple syrup or powdered sugar.
What oz is the brioche loaf are you using?
The loaf I use is 17.6 oz.
I hope that helps!