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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!

Prep Time
15 mins
Cook Time
15 mins
Resting time
2 hrs
Total Time
3 hrs
Servings: 6 Servings
Calories: 538 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Slice brioche slices into small 1-inch cubes. Brush a 9X13 casserole dish with melted butter.
  2. Spread the cubed brioche bread on a single layer. Set it aside.
  3. 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.
  4. Spread it over the bread. Gently press to ensure that brioche cubes are fully soaked with the liquid mixture.
  5. Cover with plastic wrap and refrigerate for at least two hours or overnight (for up to 8 hours).
  6. Preheat the oven to 350 degrees F (176 C).
  7. Remove the plastic wrap. If desired, top it off with halved strawberries and sprinkle it with almond slices.
  8. Bake in the preheated oven for 45-50 minutes until the top layer is lightly golden brown.
  9. Let it cool for 10-15 minutes before serving.

Notes

  • 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. 
  • : 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.
  • 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.
  • 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.

Nutrition Information

Calories 538kcal (27%) Carbohydrates 45g (15%) Protein 17g (34%) Fat 33g (51%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 318mg (106%) Sodium 385mg (16%) Potassium 278mg (8%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 1208IU (24%) Vitamin C 14mg (16%) Calcium 177mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 45g 15%
Protein 17g 34%
Fat 33g 51%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 318mg 106%
Sodium 385mg 16%
Potassium 278mg 6%
Fiber 2g 8%
Sugar 14g 28%
Vitamin A 1208IU 24%
Vitamin C 14mg 16%
Calcium 177mg 18%
Iron 2mg 11%

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