This brioche french toast casserole might be the perfect weekend breakfast! This french toast takes just a few minutes to prepare and is so easy to make. You can even make this the night before!
Look, I love a weekend baking project like my Oreo cinnamon rolls, but sometimes I need an indulgent breakfast that I can whip up in no time. Enter this brioche french toast casserole! It uses simple pantry ingredients and it takes just a few minutes to whip up.
Tell me about this recipe!
- Simple Ingredients – you only need 11 ingredients, and some of those are just spices! Using basic ingredients like heavy cream, milk, eggs, maple syrup and a brioche loaf, you can easily make this brioche french toast!
- 10 minutes prep – this dish is so easy to prepare and takes just minutes to put together.
- Can be made overnight – you can make this recipe the night before, cover it and place in the fridge overnight. I actually think it tastes even better as the brioche bread soaks in more of the custard mixture. The next morning just pop it in the oven!
- Perfect for a crowd – this brioche french toast dish is made in a 9×13 casserole dish, making it perfect to feed a crowd.
Brioche Loaf: you’ll want a good quality loaf of brioche, it makes such a big difference! You could use challah as well.
Milk: I tested this recipe with whole milk and also skimmed milk. Feel free to use dairy free milk too.
Unsalted Butter: I always use European style butter which is much richer and creamier.
Spices: I used cinnamon and nutmeg, these warm spices make the french toast so delicious on a chilly morning! Feel free to use whatever spices you like.
Maple Syrup: you can substitute maple syrup for honey.
Step by Step Instructions
Step 1: Grease a 9×13 pan with butter. Whisk melted butter with the maple syrup and 1 tablespoon of light brown sugar. Pour into the bottom of the pan and use a brush to brush all over the pan.
Step 2: In a medium mixing bowl, whisk the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, the rest of the brown sugar and salt. It’ll look a little bit strange because the cinnamon and nutmeg float to the top!
Step 3: Dip each slice of brioche into the custard, leaving it for about 10 seconds and then place in the pan. Repeat with all of the slices then pour the remaining custard on top.
Step 4: Bake in an oven preheated to 375°Fahrenheit/190°Celsius for 45-50 minutes. Serve with maple syrup and berries.
Recipe Tips & Tricks
- This recipe works best with bread that is a day old! No stale bread? Then don’t worry, it’ll still taste great with fresh bread.
- Keep an eye on the casserole while it’s in the oven, if the top is getting too dark you might want to cover it with alunimum foil.
- Serve the french toast warm with maple syrup, powdered sugar or fresh fruit!
Frequently Asked Questions
Yes, it is better to use slightly stale bread. If you use fresh bread then it might make the french toast a bit soggy! I promise it’ll still be delicious though.
I don’t recommend using regular sandwich bread for this recipe, try to use brioche or challah.
Yes! I’ve reheat leftover french toast by placing it in the oven for 10-15 minutes at 300 degrees Fahrenheit. You could also reheat it in the microwave.
Try these breakfast recipes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Brioche French Toast Casserole
- 1 9×13 baking dish
- 1 brioche loaf sliced and preferably a day old
- ¼ cup maple syrup
- ½ cup light brown sugar
- 1 tablespoon light brown sugar
- 4 tablespoons unsalted butter melted
- 1 ½ cups whole milk
- ¼ cup heavy cream
- 6 large eggs
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- Grease a 9×13 baking pan.
- Whisk the melted butter with the maple syrup and 1 tablespoon of light brown sugar. Pour into the bottom of the greased pan.
- In a large bowl, whisk the eggs with the milk, heavy cream, vanilla, rest of the light brown sugar, cinnamon, nutmeg and salt. The cinnamon will float to the top but that is normal! Place each slice one at a time into the bowl for at least 10 seconds to soak up the custard mixture. Arrange the slices in the baking pan.
- Pour any remaining custard over the bread.
- Overnight option: cover with clingfilm and chill overnight.
- Preheat the oven to 190°Celsius/375°Fahrenheit and bake for 45-50 minutes. If it starts to brown too much then cover with foil. If you have chilled it overnight be sure to take off the clingfilm first before placing in the oven!
- Serve with fresh fruit and maple syrup.
The written recipe calls for 1/2 cup of brown sugar but no where in the directions does
it tell you where to use the brown sugar. Am I missing something? Thank you
So sorry about that, I’ve fixed the blog post! You add the rest of the light brown sugar with the eggs, so it is part of the custard mixture.
I haven’t tried this yet but I am very excited to do it. I will definitely update this comment!!!