This super easy Brioche French Toast Casserole Bake makes the most delicious and decadent breakfast or brunch dish. It is perfect to serve for a special occasion or to share with your family for the Holidays!
Why we love this recipe
This Baked French Toast Casserole seriously makes the most epic breakfast, ever! Just like for my Brioche Bread French Toast, the rich and buttery brioche bread is dipped in a classic custard mixture packed with spices. It is then baked until the bottom is soft and the top is deliciously crispy and caramelised.
It is super easy to make with a few basic ingredients only, making it the perfect dish for a special breakfast such as Thanksgiving, Christmas or to serve on Easter morning.
Take this brioche french toast casserole to the next level by making your own Brioche Loaf Bread. Or make it even more decadent by replacing the classic brioche bread with my Chocolate Swirl Brioche or Chocolate Chip Brioche recipe!
Scroll down to recipe card below for all quantities
- Brioche Bread: use pure butter Brioche for the best results. I simply used store-bought brioche for convenience but you could also make your own Brioche Loaf! If not using pre-sliced brioche, make sure to cut the loaf into thick slices for the best result.
- Cream & Milk: a combination of Thickened / Heavy Cream and Full Cream / Whole Milk. Don't use a low fat cream or milk - you want that richness for the custard! You can play with the ratio of cream / milk too to make lighter or richer french toast casserole.
- Maple Syrup: this recipe is made with caster sugar or brown sugar - only maple syrup. You can substitute it with Honey or natural sweetener if preferred. This recipe is relatively low in sweetness but feel free to increase the quantity if you want a sweeter dish.
- Spices: a touch of Salt, some Cinnamon and a little bit of Nutmeg. The spices are optional - especially the nutmeg - but really bring out the flavours of the dish.
I topped the french toast with some Flaked Almonds and Raw Sugar for extra crunch before baking - but they are both optional.
This recipe can be used as a base and topped with any of your favourite ingredients, either before baking it or once ready to serve. You can for example add some Chocolate Chips, Chopped Nuts or fresh Fruits and fresh Berries before or after you bake the casserole.
How to make Brioche French Toast Bake
Here are the instructions to make the Brioche French Toast Casserole:
- Prepare a baking dish by lightly greasing it with butter or oil. I used a 21 x 29 cm (8 x 11 inch) Ceramic Dish but a slightly larger dish will work fine too.
- If using a full loaf of brioche, cut it into thick slices at least 1,5 cm thick (0.6-inch). Avoid using thin slices that might break apart and turn soggy when dipped in the custard.
- Photo 1: Cut each slice of Brioche Bread in half diagonally. You should get triangle shaped slices. Set aside.
- Photo 2: In a large mixing bowl, whisk together all the other ingredients: Eggs, Cream, Milk, Maple Syrup, Vanilla Extract, Salt, Cinnamon and Nutmeg.
- Photo 3: Mix until the egg mixture is smooth.
You will notice that the cinnamon does not mix well into the wet ingredients, that's normal.
- Photo 4: Dip each brioche slice in the custard for a few seconds. Make sure each slice is fully covered and feels heavy. Keep any leftover custard.
You will want to occasionally whisk the custard again between dipping the bread in to evenly distribute the cinnamon that will tend to float on the surface.
- Photo 5: Layer the soaked brioche slices inside the prepared baking dish, pointy side of the slice facing up. Make sure to pack the slices tightly.
- Photo 6: Pour the remaining of the custard base over the bread. Place in the refrigerator to soak for 30 minutes to 1 hour.
- Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit.
- Optionally top the casserole with some Flaked Almond and Raw Sugar for extra crunch.
- Bake for 35 to 40 minutes or until the edges of the french toast bake are golden and crunchy.
- Place on a wire rack to cool down for 10 minutes before serving.
- Serve the baked french toast casserole plain with some Maple Syrup or finish with your choice of toppings. I added a sprinkle of Icing Sugar / Powdered Sugar and some fresh Blueberries and Strawberries.
For a similar texture and flavour, the only type of bread I recommend substituting the brioche for is Challah Bread.
French toast was invented as a way to use leftover stale bread. When stale, the bread absorbs the custard much better and gives you an overall better texture. You can use fresh brioche bread if preferred but it will tend to get much softer once baked.
I personally only let it soak for 30 minutes to 1 hour as I tend to find overnight brioche french toast casserole to have a more soggy texture.
Note that dipping each individual bread slices in the custard first is essential to only soak the dish for a short period. This allows for the bread to be evenly covered before chilling the casserole.
You can serve it plain, just topped with some extra Maple Syrup, Whipped Cream or even Vanilla Ice Cream.
There are plenty of delicious topping that can be added to the dish before baking it (think fresh fruit, chocolate chips, nuts or even a cinnamon streusel topping) or fresh toppings added once baked.
I chose to simply add some Flaked Almonds and Raw Sugar before baking the dish and sprinkle the baked french toast with some Icing Sugar and top with fresh berries to serve.
Tips for Success
- For the best result, use Stale Brioche Bread instead of fresh bread. It will absorb the custard more evenly and create delicious textures in the finished dish without having the bread turn soggy.
- Use brioche bread that is cut into thick slices. If the slices are too thin, they might break apart when dipped and soaked in the egg mixture.
- For a different look, cut the brioche into small cubes about 2 to 2,5 cm wide (1-inch cubes). Place all the brioche chunks in the baking dish and cover with the egg mixture. Let it soak in the fridge for a few hours, occasionally flipping the cubes around to make sure they are all evenly covered.
- My french toast casserole is soggy: this could happen if you didn't measure the ingredients for the custard base properly, soaked the french toast for too long or didn't bake it at the right temperature. Make sure to bake the casserole until the top is golden and crispy.
- The french toast tastes eggy: this could happen if you use too much eggs (if the eggs are extra large ones) or if the casserole is not baked for long enough.
Storing & Freezing
This brioche bread french toast casserole is best served fresh when just out of the oven. To make in advance, slightly underbake the dish, let it cool down and place it in the fridge covered with wrap. Place back in the oven for 10 to 15 minutes before serving.
Leftovers can be stored in the fridge in the baking dish, covered with plastic wrap. Alternatively, individual servings can be kept in an airtight container. Eat within a day for the best texture, but it will last for up to 3 days in the fridge. Reheat in the oven until crispy again.
This dish is best served fresh so I don't recommend freezing it.
Made this recipe?
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Brioche French Toast Casserole
- 12 slices Brioche Bread - preferably stale, thickly sliced
- 5 large Eggs
- 300 ml (1 1/4 cup) Full Cream / Whole Milk
- 180 ml (3/4 cup) Heavy / Thickened Cream
- 30 ml (2 tablespoons) Maple Syrup - or more to taste for a sweeter dish
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg - optional
- 1/3 teaspoon Fine Table Salt
- Flaked Almond, to taste - optional
- Raw Sugar, to taste - optional
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Lightly grease a 21 x 29 cm (8 x 11 inch) baking dish it with butter or oil. If using a full loaf of brioche, cut it into thick slices at least 1,5 cm thick (0.6-inch).
- Cut each slice of Brioche Bread in half diagonally to get a triangle shape. Set aside.
- Prepare the custard in a large mixing bowl by whisking together the Eggs, Milk, Cream, Maple Syrup, Vanilla, Cinnamon, Nutmeg and Salt until smooth (see note 1).
- Dip each brioche slices in the custard for a few seconds, making sure they are fully covered and feel heavy (see note 2). Tightly layer the dipped slices inside the prepared baking dish, pointy side of the slice facing up. Pour any leftover the custard over the brioche slices.
- Place in the refrigerator to soak for 30 minutes to 1 hour.
- Preheat your oven on 180 degree Celsius / 350 degree Fahrenheit.
- Optionally, top the casserole with some Flaked Almond and Raw Sugar (coarse sugar) for extra crunch just before baking.
- Bake for 35 to 40 minutes or until the edges of the french toast bake are golden and crunchy. Place on a wire rack to cool down for 10 minutes before serving.
- Finish with your choice of toppings. I sprinkled the dish with Icing Sugar and served with fresh berries and a drizzle of maple syrup.
- You will notice that the cinnamon does not mix well into the wet ingredients, that's normal.
- You will want to occasionally whisk the custard again between dipping the bread in to evenly distribute the cinnamon that will tend to float on the surface.