This Make-Ahead Brioche French Toast Casserole is fluffy on the inside and crispy on the outside and really easy to make. The perfect breakfast for a crowd. Enjoy during the holidays or as any weekend brunch.
If you love French toast, you will love this brioche French toast casserole. It's fluffy, sweet and filled with cinnamon. The perfect base for soaking up maple syrup.
No need to stand over the stove and flip individual pieces of bread, this bake is easy to put together and even easier to cook. It is a great recipe for special occasions or just weekend mornings.
Jump to:
Why You'll Love this Recipe
- Make ahead and freezer-friendly. Whether you are soaking this French toast casserole overnight to enjoy the next morning or freezing it to enjoy at a later date, this recipe works.
- Perfect for Christmas morning. This is the ideal breakfast recipe for holiday mornings. The whole family can enjoy it with their favorite toppings.
- Easy to make. You only need 6 ingredients + toppings for this recipe and prep time is just 10 minutes.
Ingredients & Substitutions
- Bread- I love using brioche in this French toast bake because it's rich, made with eggs and butter and has the perfect hint of sweetness. Sourdough, challah bread and French bread will also work.
- Milk- use whatever milk you have on hand, dairy or non-dairy will work. I used oat milk. Whole milk or heavy cream would be great in this recipe.
- Sugar- use brown sugar or coconut sugar for this recipe.
See the recipe card below for the remaining ingredients and quantities.
Instructions
This brioche French toast casserole comes together in a few easy steps.
- Slice the bread into thick slices and place them into a baking dish.
- Whisk the egg mixture in a large mixing bowl and pour it over the bread slices.
- Let the casserole soak overnight or for a few hours.
- Bake until it is golden brown, add your favorite toppings to the top of the casserole and serve.
Recipe FAQs
No, you can prep and bake the French toast at the same time. However, it will make things easier for you on a busy morning, especially if it's Christmas morning if you prep ahead of time. It also allows the bread more time to soak in the egg mixture.
Yes, you can easily freeze this baked French toast casserole! Prepare the casserole in a freezer-safe baking pan and bake as outlined below. Cool the French toast completely, then cover it with a lid or aluminum foil and freeze for 2-3 months. Defrost it completely in the fridge the day before baking and reheat at 350 degrees F uncovered for 20-30 minutes.
You can also freeze the French toast uncooked. Allow it to defrost and then bake it according to the directions.
Yes, use gluten-free bread for this recipe. It should still turn out delicious.
Yes, if you prefer, you can cut the bread into 1-inch cubes to make this French toast casserole.
Serving
The best part about this recipe is that everyone can customize it to their liking and add their favorite toppings. Here are some ideas:
- Caramelized bananas
- Honey or maple syrup
- Whipped cream
- Fresh or frozen, melted berries
- Powdered sugar
- Chocolate chips
Serve it with fresh fruit, bacon and a glass of orange juice.
Top Tips
- If you are not soaking the bread overnight, you may want to soak it in a separate bowl before transferring it to the baking dish. If the bread doesn't have enough time to soak up the milk mixture, it could become soggy.
- Make sure to use quality bread.
- I HIGHLY recommend letting the casserole sit overnight. The longer it sits, the better it tastes.
Similar Recipes
🍳Recipe
Brioche French Toast Casserole
Equipment
- Cutting board
Ingredients
- 1 brioche loaf
- 6 eggs
- 2 ½ cups milk of choice
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup brown or coconut sugar
Instructions
- Lightly grease a 13x9 inch baking or casserole dish. Cut brioche loaf into ½ inch slices and place in the dish.
- In a large bowl, whisk together eggs, milk, cinnamon, vanilla and sugar. Pour over the slices of brioche, making sure to cover evenly. Make sure the bread is fully coated.
- Cover the dish with aluminum foil and place in the fridge to soak overnight.
- When ready to bake, remove from the fridge, preheat the oven to 350 degrees F and bake for 25 minutes covered with foil. Remove foil and bake for another 25 minutes until golden brown.
- Let cool for 5 minutes before slicing. Serve with a sprinkle of powdered sugar, maple syrup and fresh berries. Enjoy!
Notes
- If you are not soaking the bread overnight, you may want to soak it in a separate bowl before transferring to the baking dish. If the bread doesn't have enough time to soak up the milk mixture, it could become soggy.
- Make sure to use quality bread.
- I HIGHLY recommend letting the casserole sit overnight. The longer it sits, the better it tastes.
- To Freeze: Cool the French toast completely, then cover it with a lid or aluminum foil and freeze for 2-3 months. Defrost it completely in the fridge the day before baking and reheat at 350 degrees F uncovered for 20-30 minutes.
- You can also freeze the French toast uncooked. Allow it to defrost and then bake it according to the directions.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Michelle says
If you cool and them freeze it, how long does it need to defrost and bake?
Sarah Holt says
Hi Michelle, allow it to defrost it completely in the fridge the day or night before baking and reheat at 350 degrees F uncovered for 20-30 minutes. Hope that helps!
Laura says
If you are going to freeze this, is it better to cook it first and then freeze it or freeze it uncooked? If you freeze it uncooked, should you still let it sit overnight and then freeze it? Thanks!!!
Sarah Holt says
Hi Laura, I recommend cooking it first and then freezing it. You can freeze it uncooked without soaking but be sure to allow it to defrost completely if you do this as frozen eggs need to be completely thawed before cooking. Let me know if you have any more questions!