This Brioche French Toast Casserole is buttery brioche soaked in a rich cinnamon-vanilla custard, topped with a crunchy brown sugar streusel, and baked until it's puffed and golden. You get everything you love about French toast without standing at the stove flipping slices while everyone else eats!
French toast is one of my family's favorite weekend breakfasts, especially my cinnamon French toast sticks. But when you're feeding a crowd on Christmas morning or Mother's Day, frying slice after slice takes forever. This casserole gives you the same classic flavors with no flipping, and I like to put it together the night before so all I have to do in the morning is sprinkle on the streusel and slide it into the oven!
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Quick Look
- Make-ahead: Assemble it the night before and add the streusel in the morning
- Time: 15 minutes of prep, 55 minutes in the oven, plus at least 30 minutes (or overnight) in the fridge
- Key ingredients: Brioche bread, eggs, milk and heavy cream, brown sugar, cinnamon, and a buttery streusel
- Flavor: Sweet, warmly spiced custard with a soft, rich middle and a crunchy cinnamon-sugar top
- Method: Soak cubed brioche in custard, chill, then bake at 350°F, first covered and then uncovered
- Serve it with: Maple syrup, a dusting of powdered sugar, and fresh berries
Most French toast casseroles start with plain sandwich bread or French bread. Brioche is what makes this one special! It's made with eggs and butter, so it soaks up the custard and bakes into something soft and rich, almost like bread pudding in the middle, with a bakery-style crunch on top.
Readers have been making this one for years, and over 90 of you have rated it. If you make it, I'd love to hear how it turned out! Leave a star rating and a comment below.
Why this recipe works
- Brioche holds up to the custard. Its rich, tight crumb soaks up a lot of liquid without falling apart, so you get tender, custardy cubes instead of mush.
- Milk and cream together. Mostly milk with a little heavy cream gives you a custard that's rich and creamy without tasting eggy.
- Covered, then uncovered. Starting under a cover lets the custard set gently in its own steam. Uncovering for the rest of the bake lets the top puff up, brown, and crisp.
- A streusel topping. Brown sugar, flour, cinnamon, nutmeg, and butter bake into a crunchy layer that plays off the soft custard underneath.
Ingredient Notes
- Brioche: The star of the show! I usually pick up a loaf from the Publix bakery, and I've also had great results with the brioche from Whole Foods. One loaf fills a 9x13 dish.
- Eggs: Use large eggs. They give the custard enough structure to set into soft, sliceable squares.
- Milk and heavy cream: The milk keeps the custard light, and the cream adds richness. If you'd rather skip the cream, whole milk or half-and-half works too.
- Light brown sugar: It goes in both the custard and the streusel, and adds a deeper, caramel-like sweetness than white sugar.
- Cinnamon and nutmeg: I use Spice Islands. The nutmeg is a small amount, but it's what makes this taste like holiday French toast.
- Vanilla extract: Reach for pure vanilla rather than imitation. You'll taste the difference in the custard.
- Butter: For the streusel. Keep it in the fridge until you're ready to use it.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to make French toast casserole
- Cube the bread. Cut the brioche into 1-inch cubes and spread them in an even layer in a 9x13 baking dish. Cubes that are about the same size soak and bake evenly.
- Whisk the custard. Whisk the eggs, milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt until completely smooth. You shouldn't see any streaks of egg white, since those turn into little pockets of scrambled egg in the oven. Cinnamon likes to float on top, so give it a few extra whisks.
- Pour and press. Pour the custard evenly over the bread, then gently press the cubes down with a spatula so every piece gets soaked.
- Chill. Cover the dish and refrigerate it for at least 30 minutes or overnight.
- Make the streusel. Stir together the brown sugar, flour, cinnamon, and nutmeg, then cut in the cold butter with a pastry blender or two forks until it looks like pea-size crumbs. Sprinkle it over the casserole right before it goes in the oven.
- Bake. Let the dish sit on the counter for about 15 minutes while the oven preheats to 350°F. Bake on the center rack, covered with foil, for 20 minutes, then uncover and bake another 30 to 35 minutes. It's done when it's puffed up and golden, with a slight jiggle just in the middle.
Scott's Tips
- Make it the night before, but hold the streusel. I've made this both same-day and overnight, and for the overnight version I always add the streusel in the morning. If it sits on the wet custard all night, it soaks in and won't bake up crunchy.
- Keep the streusel butter cold. Cold butter stays in little pieces that melt in the oven and leave crisp, crumbly bits behind. Soft or melted butter turns the topping into a paste that just sinks into the custard.
- Don't skip the chill. Even 30 minutes makes a big difference. Without it, the cubes on top stay dry while the custard pools at the bottom of the dish.
What to serve with baked French toast
I like to top this overnight French toast with a dusting of powdered sugar and a drizzle of pure maple syrup. Fresh berries are also a great choice!
This breakfast casserole is a perfect sweet dish for a breakfast or brunch buffet. For another sweet option check out my Oatmeal Banana Pancakes, and some savory pairings I recommend serving it with:
- Spinach and Mushroom Breakfast Casserole
- Spinach Feta Egg Bites
- Hashbrown and Sausage Breakfast Casserole
- Sweet Potato Breakfast Skillet
Substitutions & Variations
Blueberry French toast casserole: This is my favorite way to change it up! I use ½ cup of frozen wild blueberries instead of fresh, sprinkled over the bread cubes before the custard goes in. Wild blueberries are smaller, so they spread out through the whole casserole and you get a few in every bite.
A few more swaps that should work well:
- Challah: The closest substitute for brioche. It's also an egg-rich bread with a similar soft texture.
- French bread or thick-cut sandwich bread: Both work, but French bread bakes up chewier and sandwich bread softer.
- Pecans: Stir a handful of chopped pecans into the streusel for extra crunch.
- Orange zest: Add a little to the custard for a bright, citrusy twist.
- Dairy-free: Use an unsweetened oat or almond milk in place of the milk, coconut cream in place of the heavy cream, and a plant-based butter in the streusel.
Make-Ahead Tips
This casserole was made for the night before! You can assemble it up to a day ahead.
- The night before: Layer the bread in the dish, pour the custard over it, cover tightly, and refrigerate. You can also stir together the streusel and keep it covered in the fridge.
- In the morning: Preheat the oven to 350°F, sprinkle the streusel over the top, and bake as directed.
Storage and Reheating
Store leftovers covered or in an airtight container in the fridge for up to 4 days. To reheat, warm it in a 350°F oven, covered with foil, to keep it from drying out. For a single serving, the microwave works great.
Frequently Asked Questions
No! I usually make this with fresh brioche. I've also dried the cubes in the oven first, and honestly I didn't notice much difference, so feel free to skip that step.
No. I've never baked this one in a water bath. I'd expect it to make the texture softer and creamier all the way through, more like a bread pudding.
It almost always needs more time in the oven. Every oven runs a little differently, so go by the doneness cue in step 6 rather than the timer alone.
More Breakfast Recipes
- Cinnamon French Toast Sticks
- Cinnamon Rolls
- Hashbrown and Sausage Breakfast Casserole
- Spinach and Mushroom Breakfast Casserole
📖 Recipe
Brioche French Toast Casserole
Equipment
Ingredients
- 1 loaf brioche bread
- 8 large eggs
- 2 cups milk
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
Topping
- ¼ cup light brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 Tablespoons cold butter
Instructions
- Cut the brioche into 1-inch cubes and spread them in an even layer in a 9x13-inch baking dish.
- In a large bowl, whisk the eggs, milk, heavy cream, vanilla, brown sugar, cinnamon, nutmeg, and salt until smooth.
- Pour the custard evenly over the bread, then gently press the cubes down so they're all soaked.
- Cover and refrigerate for at least 30 minutes or up to overnight.
- When you're ready to bake, preheat the oven to 350°F and let the dish sit on the counter for about 15 minutes while it heats. In a small bowl, stir together the brown sugar, flour, cinnamon, and nutmeg for the topping. Cut in the cold butter with a pastry blender or two forks until the mixture looks like pea-size crumbs, then sprinkle it over the casserole.
- Cover with foil and bake on the center rack for 20 minutes. Uncover and bake another 30 to 35 minutes, until puffed and golden with a slight jiggle just in the center.
Notes
- Overnight: Assemble through step 4 and refrigerate overnight. Add the streusel right before baking so it stays crunchy.
- Bread: Fresh brioche works great. There's no need to dry it out first.
- Blueberry variation: Sprinkle ½ cup frozen wild blueberries over the bread cubes before pouring in the custard.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven, or microwave single servings.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Hope Fowler says
Can I prep this to bake in the morning? Sit overnight in fridge before baking??
Scott says
Yes, this can be made up to one day ahead
Natalie says
This was hands down my favorite new recipe this year. I made it for Christmas morning yesterday and it was a massive hit! I used a cinnamon brioche loaf that I wish had been sliced a bit thicker, but I let the slices stale a bit and assembled about 2 hours before breakfast...let sit in the fridge an hour, then baked an hour. PERFECTION. If you like bread pudding, this is the best breakfast version I've ever had!
Kathy says
Thanks so much for this deliciousness! Oh what fun I had baking it happy holidays
Christie says
I made this for a very special family brunch. It was a huge hit. There were leftovers the next morning that a bunch of family promptly devoured the next day. I love the idea of doubling the topping as another reader posted above. I will definitely do that next time. This recipe was amazing!!!!!
DaggieW says
Absolutely Delicious!!
Our morning go-to when looking for a recipe that is guest-worthy. Everyone loved this!!!
Cheryl B says
I found this recipe about a month ago and have made it three times since then. Everybody loves it!
Thank you
Raymond chase says
I served this at a men’s breakfast. I tripled the recipe and baked in a large metal baking pan. I added another 20 minutes to make sure the middle was set. They raved about it. I saved a couple of portions for my family. I am up 90 minutes early to bake for my family this morning. They love it. Brioche definitely raises the bar for French toast 😋
TracyV says
This is an excellent recipe. Had an entire bag of leftover brioche sliders to use up. It was first time baking French toast & definitely won't be my last. I halved the sugar in the filling & topping & ate with mixed berries & bananas with maple syrup. This amount of sweetness was perfect for our family. Go make this - it's delicious!!!
Kim says
My kids loved this. Do you think there's a way to incorporate some hidden cottage cheese to add more protein?
Scott says
Thanks Kim! Sorry, but I haven't tried it with cottage cheese, so not sure how that would work. Greek yogurt may be an option for added protein. I haven't tried this myself, but check out this French toast casserole with Greek yogurt.
Kathy says
Hello and May I ask what is the different when baking the bread pudding with water-bath or without it (it seems like your recipe does not require with the water bath baking)? Thank you
Scott says
Hi Kathy, I've never used a water bath for this recipe. I assume the added moisture would result in a softer/creamier texture. If you try it let us know!
Jessica N says
My family's Christmas tradition have it in the refrigerator right now for the morning! Doubled it this year we love it that much!
Scott says
Thanks so much Jessica!
Tracy says
Absolutely Delicious!! However, there needs to be some instructions on how to store and reheat if any leftovers.
Scott says
Thanks Tracy! Storage and Reheating instructions can be found in the Recipe Tips and FAQs section of the post.
Eileen says
(Butter the Pyrex dish is assumed) very delicious
Kim says
This is amazing I made it for my family on Christmas Eve for breakfast and everybody absolutely LOVED IT!! I'm making it again right now because they loved it so much they want it again, thank you for sharing it, it is AWESOME!!!!
Scott says
Thanks so much!
Kelsey says
This was delicious! Thank you so much for sharing your recipe xx
Brittany says
Wow was this good.. I made it with brioche slider rolls and just put into a pie tin I had sitting around, just to serve me and my hubby this morning. It was a smash hit.. Even though I cut the recipe down to half or alittle less, it's going to be constant fav in my household.. Thank you for sharing..
Scott says
Thanks so much Brittany!
Terra says
We JUST got done eating this for our first (definitely not last) time and OH MY TASTEBUDS IS THIS DELICIOUS!!! Today is my husband's birthday and I wanted to make him French toast for breakfast but sometimes it feels like a lot of effort for little gain. Enter this Brioche French Toast tasty goodness. It was easy to prep the night before. Threw it in the oven and had time to decorate the living room before he woke up this morning. He LOVED it. He said it was like a breakfast monkeybread. I doubled the streusel topping because why not. Thank you for sharing this easy and indulgent taste creation!
Scott says
Thanks so much Terra!
DaggieW says
Love this recipe!.... And so do my guests.
This is a keeper. I've tried making other versions, but keep coming back to this.
It has quickly become our family favorite.
Thank You for sharing. I'm looking forward to trying your other recipes, too!!