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Brioche French Toast Casserole Recipe
5 from 22 votes

Brioche French Toast Casserole Recipe

The Brioche French Toast Casserole soaks cubes of soft brioche bread in a mixture of oat milk, eggs, maple syrup, vanilla, and cinnamon overnight, then bakes it topped with a crumbly streusel made from flour, coconut sugar, cinnamon, and cold butter until golden. The result is a rich, custardy interior with a crisp, sweet topping. It can be served with berries, maple syrup, or powdered sugar.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 12 servings
Calories: 262 kcal
Course: Brunch
Cuisine: American

Ingredients

French Toast Casserole:
  • 1 brioche bread 14 - 16oz, cut into 1-inch cubes, loaf
  • 1 ⅔ cups oat milk vanilla or plain, or unsweetened almond milk
  • 6 egg
  • ¼ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
Streusel Topping:
  • ⅓ cup all-purpose flour spoon & leveled
  • ⅓ cup coconut sugar or light brown sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoon butter cubed, cold unsalted
  • berries maple syrup and/or powdered sugar for topping, optional topping, fresh

Instructions

Prepare (Night Before):
    Cup of Yum
  1. Lightly grease a 9x13" baking pan with nonstick spray or butter. 
  2. Add cubed brioche to the greased baking dish.
  3. In a medium bowl, whisk together almond milk, eggs, maple syrup, vanilla extract, and cinnamon. Pour mixture over bread and use your hands to make sure all pieces of bread are saturated. 
  4. Wrap the baking dish with tin foil and let it sit in the refrigerator for at least 4 hours or overnight, if possible.
Bake (Day Of):
  1. Once ready, preheat the oven to 350°F.
  2. Make the streusel topping by adding all the ingredients to a small mixing bowl. Use two knives or your hands to “cut” the cubed butter into the flour. It should be crumbly. 
  3. Once the oven is heated, remove the tin foil, evenly sprinkle the streusel on top of the casserole, and bake for 40 - 50 minutes, until the top is golden brown. If browning too fast, add tin foil back on top during the last 15 minutes. Remove from oven and let cool for 5 minutes.
  4. Sprinkle with powdered sugar, if desired, and serve with fresh berries. Enjoy!

Notes

  • Soak the brioche cubes for at least 4 hours or overnight in the refrigerator for best custard absorption.
  • Use oat milk for a creamy texture; almond, cow's, or cashew milk can be used as alternatives.
  • Cut bread into 1-inch cubes to maintain texture and prevent mushiness.
  • Add mix-ins like chocolate chips, raisins, or diced apples cautiously to avoid overcrowding.
  • Store leftovers in airtight containers in the fridge up to 3 days and reheat preferably in the oven at 350°F for 8-10 minutes or microwave for 30-90 seconds.

Nutrition Information

Calories 262kcal (13%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 143mg (48%) Sodium 187mg (8%) Potassium 70mg (1%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 576IU (12%) Vitamin C 1mg (1%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 187mg 8%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 576IU 12%
Vitamin C 1mg 1%
Calcium 88mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.