Brioche French Toast Casserole Recipe

French toast casserole made with brioche from the top view as soon as it comes out of the oven.

Brioche French Toast Casserole Recipe

This Brioche French Toast Casserole is made with thick-sliced and cubed buttery brioche bread coated in a creamy milk and egg mixture and topped with fresh fruit and nuts. With just a few simple ingredients, it's the perfect breakfast or brunch dish to serve for special occasions, such as Mother's Day, Easter, or Christmas, or for a decadent weekend treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 45

Resting time 2

Total Time 3

Servings Servings

Calories 538kcal

Author Aysegul Sanford

Ingredients

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

Optional Toppings

1 cup strawberries halved
½ cup sliced almonds or any other nuts

Instructions

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.

Notes

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.

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