The buttery richness of brioche makes it perfect for sweet and savory recipes alike. If you’re a fan of indulgent breakfast recipes like this french toast casserole with brioche, then you’ll love my Brioche Waffles. Or, try my Brioche Hamburger Buns for a savory option that’s ideal for burgers, sliders, sandwiches, or dinner rolls!
Besides a loaf of brioche bread, which is the star of the show in this easy recipe, you’ll need a few basic ingredients that you likely already have on hand. Simply gather:
- Brioche loaf: You’ll need one loaf of day-old brioche bread, which you should be able to cut into about eight 1-inch slices. Day-old bread is ideal for this brioche breakfast casserole, as its dry texture evenly soaks up the milk mixture and prevents the casserole from getting soggy. I make my own brioche, but store-bought would also work for this recipe.
- Unsalted butter
- Whole milk
- Heavy cream (or half and half)
- Vanilla extract
- Coconut sugar
- Ground cinnamon
- Ground nutmeg
- Kosher salt
- Sliced strawberries (optional)
- Sliced almonds or other nuts (optional)
Substitutions, Optional Toppings, & Add-Ins
If you don’t have all the ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy this delicious french toast brioche bake with a few simple swaps. Feel free to get creative with the toppings, too! Here are a few suggestions:
- Type of bread: I love to use brioche for french toast because it offers a sweet, buttery richness and a fluffy texture. If you can’t find brioche at your local grocery store or don’t have the ingredients to make it, you can also make a french toast casserole with challah bread. Either buy it from the store or make your own Challah Bread for a great substitute that still provides that fluffy, rich flavor and texture.
- Plant-based milk: If you follow a dairy-free diet, I recommend swapping full-fat coconut milk for the whole milk in this french toast brioche casserole. The fat content in the coconut milk will help you achieve that rich, decadent texture, but keep in mind that it will slightly alter the flavor. You can also use almond milk, which will result in a thinner, less rich texture.
- Heavy cream: If you don’t have heavy cream on hand or wish to cut down on the fat and calories, you can use an equal amount of half and half instead. For a dairy-free option, you can completely omit the cream and substitute an equal amount of dairy-free milk of your choice. Keep in mind that doing so will alter the texture and flavor of the recipe (not to say it won’t still taste delicious!).
- Sugar: I prefer to use coconut sugar in this recipe since it’s unrefined, but you can also use brown sugar for a similar flavor. For another refined-sugar-free option, try using maple syrup instead. If you do choose to substitute maple syrup, just use ½ cup less milk than the recipe calls for.
- Toppings: My favorite way to serve this easy french toast bake with brioche is to top it with fresh sliced strawberries or fresh berries, sliced almonds, and a dusting of powdered sugar. For an extra sweet and indulgent baked french toast casserole topping, whip up a cinnamon Streusel Topping to sprinkle on top of the casserole before baking it in the oven.
- Chocolate brioche french toast: If you’re one of my chocolate-loving friends, you know that you can never go wrong with adding chocolate to a sweet breakfast recipe. You can incorporate some chocolate chips into your french brioche toast or simply sprinkle some on top before baking. Use as much chocolate as your heart desires!
How to Make French Toast Casserole with Brioche Bread?
This french toast casserole recipe with brioche bread only requires 10 minutes of hands-on time, which is as easy as whipping up a milk and egg mixture to pour over the bread. You’ll need a little bit of patience for the resting and cook time, but it’s worth it (trust me). Here’s how to make french toast with brioche bread:
- Slice the bread and prep your baking dish: Cut your brioche slices into 1-inch cubes. Grease a 9×13-inch baking pan with the melted butter.
- Place the bread cubes in the pan: Spread the small pieces of bread in an even layer in the prepared baking dish and set aside.
- Make the milk and egg mixture: Add the whole milk, heavy cream, eggs, vanilla extract, coconut sugar, cinnamon, nutmeg, and a pinch of salt to a large bowl. Whisk until fully combined.
- Pour the mixture over the bread: Slowly pour the custard mixture over the brioche cubes until they are evenly covered. Gently press on the bread pieces to ensure they have soaked up the liquid.
- Cover and rest: Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours or overnight (for up to 8 hours).
- Preheat the oven: Preheat your oven to 350 degrees F (176 degrees C).
- Add the toppings: Remove the plastic wrap and top the casserole with sliced strawberries and almonds, if desired.
- Bake: Bake the brioche bread breakfast casserole for 45-50 minutes or until it appears lightly golden brown.
- Let cool and serve: Let your baked brioche french toast casserole cool for about 10-15 minutes. Serve.
How to Make Ahead, Store, & Reheat Leftovers?
Since this brioche breakfast casserole requires some resting time, you can make it ahead. All you’ll have to do is pop it in the oven to reheat it before you’re ready to serve! You can also easily store leftovers to reheat and enjoy throughout the week. Here are some tips:
- Make ahead brioche french toast casserole: You can certainly prep it right before going to bed and then pop it in the oven the next morning. However, you can make it a few days (no more than 2 days) ahead as well. It goes without saying that, like any other baked bread recipe, this easy breakfast casserole with brioche is best on the day it’s made. To make ahead, follow the recipe instructions through step 5. Once it has rested for at least 2 hours, remove the plastic wrap, add your toppings of choice, and bake it for only 30-35 minutes (instead of the full 45-50). Let it cool to room temperature, cover it with plastic wrap or aluminum foil, and place it in the fridge. The next day, bake it for another 15-20 minutes, let it cool slightly, and serve.
- Store: Let your leftover brioche egg casserole cool to room temperature, tightly cover it or place it in an airtight container, and store it in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
- Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.
How to Serve?
Just like regular french toast, this easy brioche french toast casserole is delicious when served with a variety of sweet toppings. From a simple dusting of powdered sugar to a heaping pile of whipped cream and fresh fruit, you can make it as decadent as you’d like! It’s the perfect dish to serve for special occasions, weekend mornings, or just because. Here are my serving recommendations:
- Add a scoop of ice cream: Who doesn’t like dessert for breakfast? For a truly indulgent treat, top your brioche french toast bake recipe with some homemade Vanilla Ice Cream.
- Dust on some powdered sugar: If you like to keep things simple and subtly sweet, you can add a dusting of powdered sugar on top. You can also top your brioche french toast casserole with fruit, such as fresh blueberries or strawberries, and sliced almonds.
- Serve it with a mound of whipped cream: To amp up the creaminess of this brioche toast recipe, top it off with a heaping mound of Whipped Maple Cream. The maple flavor pairs beautifully with the rich brioche french toast recipe.
The key to perfect oven-baked brioche french toast is achieving a moist, rich texture on the inside and a slightly crisp, golden brown exterior. With some trial and error, I’ve learned a few simple tips and tricks that I’d like to share with you to help you achieve expert results on your first try. Here’s what you need to know:
- Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep your baked french toast brioche from getting soggy. The idea is that the dry bread will evenly soak up all the liquid while still holding its shape. If you only have fresh bread available, you can dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes.
- Make sure the cubes aren’t too thin: Make sure to cut your bread slices into cubes no thinner than about an inch. Keeping your cubes on the thicker side will ensure they come out moist and rich instead of soggy.
- Alternative method: For a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed above. Let it cool a bit before serving.
Your french toast recipe with brioche bread is likely to be soggy if it’s underbaked, so make sure to give it more baking time if it doesn’t appear lightly golden brown on top. Your casserole could also be soggy if you’re using too much liquid. The amount of liquid in this egg casserole with brioche bread works for a full loaf of brioche, so you may need to use less milk if your loaf is small or if you’re not using a full loaf.
I personally think that brioche bread makes the best brioche french toast casserole because it’s rich and decadent, but challah bread also provides a similar richness that makes for a delicious challah french toast casserole. Feel free to use whichever you prefer!
Brioche is made with eggs and butter and is richer than regular bread, so french toast casserole using brioche bread is typically more decadent and indulgent than french toast with regular bread.
Other Brioche-Based Recipes You Can Make
I love brioche bread because not only is it delicious, but it’s also super versatile. From sweet to savory recipes, a simple loaf of brioche goes a long way. If you’re as much of a fan as I am, you’ll love these other brioche-based recipes:
If you try this Overnight Brioche French Toast Casserole recipe or any other recipe on Foolproof Living, please take a minute to leave a star rating and a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Brioche French Toast Casserole Recipe
- 1 loaf brioche 8 1-inch slices (day-old bread)
- 1 tablespoon unsalted butter melted and cooled
- 1 ½ cups whole milk
- ½ cup heavy cream or half and half
- 6 large eggs
- 1 tablespoon vanilla extract
- ½ cup coconut sugar or brown sugar, plus more for sprinkling on top
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch kosher salt
- 1 cup strawberries halved
- ½ cup sliced almonds or any other nuts
- Slice brioche slices into small 1-inch cubes. Brush a 9X13 casserole dish with melted butter.
- Spread the cubed brioche bread on a single layer. Set it aside.
- In another large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, coconut sugar, ground cinnamon, ground nutmeg, and salt until fully combined.
- Spread it over the bread. Gently press to ensure that brioche cubes are fully soaked with the liquid mixture.
- Cover with plastic wrap and refrigerate for at least two hours or overnight (for up to 8 hours).
- Preheat the oven to 350 degrees F (176 C).
- Remove the plastic wrap. If desired, top it off with halved strawberries and sprinkle it with almond slices.
- Bake in the preheated oven for 45-50 minutes until the top layer is lightly golden brown.
- Let it cool for 10-15 minutes before serving.
- Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep this oven-baked french toast brioche from getting soggy. If you only have fresh bread available, you can place it on a sheet pan and dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes.
- Store-bought brioche: Please be aware that some store-bought brioche is sweetened with more sugar than my homemade version. Therefore, if you are using a store-bought brioche loaf, I recommend giving it a taste and reducing the amount of sugar used. Depending on the sweetness level of the particular brand you are using, I recommend starting with half the amount of sugar.
- Alternative method: For more of a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed in the recipe card.
- Store: Let the leftovers cool to room temperature, tightly cover or place them in an airtight container, and store them in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
- Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.
Great recipe! Next time I would add a little less milk. I served with Maple syrup- they didn’t need anything else- delicious!
Thank you J F for letting me know. I am so glad you liked it.
I’m glad Dwight suggested you post this because it looks amazing. That first picture needs to be on the cover of a cookbook. It sounds like you discovered the more fat you add, the better it will taste…haha of course! I’m sure it’s worth every bite 🙂
Thank you Caitlin.
I agree with you on the butter. 🙂
Thank you for your kind words, my friend.
Amanda @ Cookie Named Desire
Your photos are stunning and I love how much thought you put into this recipe. I am normally one for French toast, but I think I will need to make this during the weekend.
Thank you so much for your kind words.
Let me know how it turns out.
You never cease to amaze and the photography is sublime! Was there a recipe for the caramel sauce or did I miss it?
Thank you Madeline. 🙂
I made the caramel sauce myself because I couldn’t find it on the island, but you can use a supermarket brand that you like. I didn’t add the recipe as I wanted this blog post to be all about the French toast.
I am working on a cheesecake recipe where I will be including the recipe of a really good homemade salted caramel sauce recipe.
Love and hugs..
This one sure caught my eye and makes me realize the French Toast I have been making all these years is boring and basic. The work you put into this is amazing and the result is perfection. Yum!
I doubt that anything you do could ever be boring. 🙂
Thank you so much for your kind words. I cannot tell you how much they mean to me.
Let’s see if our favorite doctor will like the taste of this version..
Sharana @ Living The Sweet Life Blog
HOLY MOLY MOTHER OF YUM!! what a gorgeous recipe, it sounds incredibly delicious and your pictures are out of this world!
Holy Mother of Yum! That puts a smile on anyone’s face! Thanks for the lift. Great for the holidays!
It puts a smile on my face as well. Thank you Terry.
Happy new year!
Love this post. French toast is probably one of my favorite breakfast food! I love eggs and wouldn’t mind the eggy taste, but I definitely want to try this version. 🙂
Me too. I wouldn’t mind the eggy version. Though I was surprised to see the difference that excluding the egg whites made at the end product. I guess it is a personal choice, but I think this version is definitely worth a try.
What a great post – I adore French Toast but have only made it in the British “Eggy Bread” way… I can clearly see now this is completely inferior after your extensive research and am now going to nip out and get the ingredients so we can have it for Sunday breakfast tomorrow. I have to say your photography is stunning by the way – I found you on foodgawker 🙂
I have to admit, I wouldn’t mind the eggy way myself. However, this version is worth a try.
I cannot imagine a better Sunday breakfast. 🙂
Thank you so much for your kind words.
Cheers and hugs from the Caribbean.
Aysegul – “Ice”
Traci | Vanilla And Bean
Hi Aysegul! What a informative and mouthwatering post! Thank you for all the tips for making the perfect French toast (one of my most favorite comfort foods). The addition of mascarpone is brilliant! I can’t wait to whip these up with some fresh made brioche! Your photography is inspiring. Thank you for sharing!
French toast is my favorite breakfast as well and I don’t think that I can live without Mascarpone. 🙂
I hope these tips will help you as much as it helped me.
Thank you so much for your kind words about my photography.
This is incredible! I love all the research you did! Your end result looks beyond fantastic — and your photos are beautiful, as usual. Awesome 🙂
Thank you Cynthia. 🙂