There’s just something magical about an Overnight Brioche French Toast Casserole. Thick cubes of buttery brioche soak up a sweet custard overnight, and by morning, you’ve got a bake that’s golden on top, soft in the middle, and perfect for a special breakfast. It’s the kind of recipe that feels like dessert dressed up for brunch, and trust me—it disappears fast.
There are few things I love more than an easy breakfast I can prep the night before, so that the next morning is easy.
This brioche bread french toast casserole is one of my go-tos for special occasions. The texture of buttery brioche bread gives it that perfect balance—crispy edges, custardy centers—that regular sandwich bread just can’t match.
This is one that kids and adults can agree on. It is a decadent breakfast that works beautifully for everything from Christmas morning and Thanksgiving to Easter morning and Mother’s Day.
If you love cozy breakfasts, you might also enjoy my Overnight Crockpot Oatmeal for a hands-off morning, or my Cheese Grits Casserole for a savory twist.
Ingredient Notes
- Brioche bread: Find brioche in the bakery section of most grocery stores. Challah bread, French bread, or Hawaiian bread are good substitutes. You can use slightly stale bread in baked French toast casserole.
- Whole milk: Try oat milk for dairy-free. You can also make this super rich by adding heavy cream for all or part of the milk.
- Maple syrup: Honey, agave, or brown sugar can be used.
Tips & Tricks
Why does a brioche french toast casserole turn out soggy?
Fresh brioche is usually the culprit. It’s too soft and collapses under the custard. Day-old bread has just enough structure to soak it all up without turning gummy. Too much custard will drown the bread, leaving that weird pudding puddle at the bottom. And if your oven isn’t hot enough, the center never sets.
Getting that custardy middle and golden top
The secret is patience. Let the casserole sit overnight so the egg mixture can work its way through every cube of brioche. When it’s time to bake, start covered, then finish uncovered so the top can crisp. If the edges are browning before the middle is ready, tent loosely with foil. I
Bread tips
If your brioche is super soft, cut the cubes bigger so they don’t collapse. Only have fresh bread? Dry it out first. Leave it out overnight or give it a quick bake at a low temp until it feels a little stale. It makes all the difference.
Topping: The right toppings can take the flavors in this recipe to the next level. I like to sprinkle the top of the casserole with fresh berries (like strawberries and blueberries) and a little light brown sugar. Chocolate chips are also a good option.
Other little things: Don’t skip the 30-minute rest at room temp before baking. Going straight from fridge to oven can throw the whole bake off. And when it comes to covering, balance is key. Start with foil, but don’t leave it on the whole time. The last stretch uncovered is what gives you that crisp golden finish we all want in a french toast casserole with brioche bread.
Step-by-Step
Refrigerate overnight. Remove from refrigerator and let sit at room temperature for 30 minutes.
Overnight Brioche French Toast Casserole
Ingredients
- ¼ cup melted butter I used unsalted butter
- 2 cups whole milk
- 4 eggs lightly beaten
- ⅓ cup maple syrup
- 2 teaspoons ground cinnamon you could use nutmeg for part of this
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 1 loaf Brioche bread cut into 1-inch pieces
Instructions
- Pour the melted butter into a 9 x 13 casserole dish.
- In a bowl, combine the milk, eggs, maple syrup, cinnamon, vanilla, and salt.
- Dip the bread cubes in the egg mixture, then arrange them in the prepared casserole dish.
- Pour any remaining mixture over the bread. Cover with foil and refrigerate overnight.
- The next day, let the casserole dish sit at room temperature for 30 minutes to temper.
- Preheat the oven to 375°F. Cook covered for 30 minutes, and then remove the foil.
- Cook for another 15 minutes, until the top of the bread is golden brown.
- Serve with maple syrup, brown sugar, fresh fruit, and chopped pecans..
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