This oven baked Brioche French Toast Casserole is made with a brown sugar custard and cinnamon streusel topping. It is perfect for the holidays and a total crowd pleaser. Plus it’s super easy to make!
This baked french toast casserole with brioche bread is the perfect breakfast for Christmas morning because it can be made in advance, like these Cream Cheese Frosting Cinnamon Rolls.
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Why You’ll Love This Recipe
- Overnight option - This casserole can be prepared the night before and baked fresh in the morning or it can be baked right away.
- Easy - This recipe only requires a few basic ingredients that you probably already have in your pantry. It also takes less than 10 minutes to prepare.
- Great way to use old bread - Stale bread that has dried out a bit is best for french toast because it can better absorb the custard mixture.
- Streusel topping - This buttery cinnamon brown sugar topping takes this basic overnight french toast bake to the next level.
- Holiday brunch dish - This decadent dish is perfect for the holidays or Mother’s day, especially Christmas morning. It is a great way to feed a crowd.
- Kid friendly - Your whole family will love this one!
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Brioche: Substitute for challah or french bread. If you prefer, you can cube the bread in bite size pieces instead.
- Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Brioche French Toast Casserole
Quick Overview
- Make the streusel topping.
- Make the custard.
- Assemble.
- Bake covered.
- Add the streusel and bake uncovered.
Step by Step Instructions
Be sure to let the bread sit and soak up the milk & egg mixture.
Step 1: In a large mixing bowl, whisk together the half and half, milk, eggs, brown sugar, vanilla, cinnamon, and salt until well combined.
Step 2: Grease a 3.5+ quart baking dish (deep 9 x 13 inch works). Arrange the bread slices so they are angled and overlap slightly.
Step 3: Ladle the milk mixture over each piece of bread so it is all completely coated. Let rest for at least 15 minutes so the bread can absorb the milk mixture. (Option: Cover the casserole with foil and place it in the refrigerator overnight.)
Step 4: Preheat the oven to 350 degrees while the casserole rests. Bake covered for 25 minutes (30-35 minutes if straight from the fridge).
The top should be browned and the edges should be bubbling.
Step 5: While the casserole bakes, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the cubed butter.
Step 6: Using a pastry cutter or fork, cut the butter into the flour until it is evenly distributed and in small pea sized pieces.
Step 7: After 25 minutes, uncover and add the streusel.
Step 8: Bake uncovered for another 25-30 minutes or until golden and bubbly. Let cool for about 10 minutes before serving.
Recipe Serving Suggestions
This french toast bake can definitely be served without anything else added, but here are some topping ideas if you want to jazz it up even more:
- Maple syrup
- Powdered sugar
- Toasted pecans
- Whipped cream
- Fresh berries
Looking for a savory dish to pair with this? Try my cheesy Egg & Sausage Casserole or seasoned Air Fryer Breakfast Potatoes.
Expert Tips & Variations
- Use brioche bread. Brioche bread has a wonderful texture and slightly sweet flavor. If you are using fresh bread, I recommend letting the bread dry out overnight so it is more absorbent. Place it on a baking sheet and leave it in the oven with it off.
- Do not bake right away. After the custard is poured over the bread, you can cover the dish and store it in refrigerator overnight. This gives the bread plenty of time to absorb the liquid and it’s nice to have it prepared in advance. If you are not making the overnight version, allow the casserole to rest for about 15-20 minutes before baking it. This will give the bread some time to absorb the custard.
- Use a large baking dish. Towards the end of baking the casserole will puff up a lot. It almost triples in size. I use a 3.6 quart dish and it puffs up over the top. This is the minimum size I recommend using.
- Let cool. As the casserole cools, it will deflate and set. Let cool for about 10 minutes before serving, especially if you are topping it with whipped cream. If it is too hot, it will melt off.
- Halve the streusel topping. This recipe is heavy on the streusel topping because it is my favorite part. You can reduce it by half. The photos above use the full amount of topping for reference.
- Add some mix-ins. Try sprinkling on some pecans or chocolate chips before ladling the custard onto the bread.
- Store leftovers in the refrigerator. This will stay good in an airtight container for about 2-3 days. Reheat in the microwave or oven at 350 degrees.
Recipe FAQs
If the casserole is soggy, it may be undercooked or too much liquid was added. Baking the casserole longer will make it more dry. It should be soft in the center and crispy around the edges.
Regular french toast is often made with sandwich bread, sourdough, or a rustic French loaf. Brioche french toast is made specifically with brioche bread.
No. Brioche bread is made from an enriched dough. An enriched dough has butter, eggs, and sugar in it, making it sweeter and more rich. It is also much softer and more buttery. French bread is made without eggs. It may have very little sugar or oil added, but is primarily made of flour, yeast, and water.
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Brioche French Toast Casserole
Equipment:
Ingredients:
Casserole
- 1 cup half and half
- 1 cup milk
- 6 large eggs
- ⅓ cup (67 g) brown sugar
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon Morton kosher salt*
- 1 (14-16 ounces) loaf of brioche bread, sliced in 1 inch thick & halved diagonally*
Streusel Topping
- ¾ cup (98 g) all purpose flour
- ¾ cup (150 g) brown sugar
- 1 teaspoon cinnamon
- 8 Tablespoons (113 g) salted butter
- homemade whipped cream for serving*
Instructions:
- In a large mixing bowl, whisk together the half and half, milk, eggs, brown sugar, vanilla, cinnamon, and salt until well combined.
- Grease a 3.5+ quart baking dish (deep 9 x 13 inch works). Arrange the bread slices so they are angled and overlap slightly.
- Ladle the milk mixture over each piece of bread so it is all completely coated. Let rest for at least 15 minutes so the bread can absorb the milk mixture. (Option: Cover the casserole with foil and place it in the refrigerator overnight.)
- Preheat the oven to 350 degrees while the casserole rests. Bake covered for 25 minutes (30-35 minutes if straight from the fridge).
- While the casserole bakes, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the cubed butter.
- Using a pastry cutter or fork, cut the butter into the flour until it is evenly distributed and in small pea sized pieces.
- After 25 minutes, uncover and add the streusel.
- Bake uncovered for another 25-30 minutes or until golden and bubbly. Let cool for about 10 minutes before serving.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Brioche: Substitute for challah or french bread. If you prefer, you can cube the bread in bite size pieces instead.
- Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
- Use brioche bread. Brioche bread has a wonderful texture and slightly sweet flavor. If you are using fresh bread, I recommend letting the bread dry out overnight so it is more absorbent. Place it on a baking sheet and leave it in the oven with it off.
- Do not bake right away. After the custard is poured over the bread, you can cover the dish and store it in refrigerator overnight. This gives the bread plenty of time to absorb the liquid and it’s nice to have it prepared in advance. If you are not making the overnight version, allow the casserole to rest for about 15-20 minutes before baking it. This will give the bread some time to absorb the custard.
- Use a large baking dish. Towards the end of baking the casserole will puff up a lot. It almost triples in size. I use a 3.6 quart dish and it puffs up over the top. This is the minimum size I recommend using.
- Let cool. As the casserole cools, it will deflate and set. Let cool for about 10 minutes before serving, especially if you are topping it with whipped cream. If it is too hot, it will melt off.
- Halve the streusel topping. This recipe is heavy on the streusel topping because it is my favorite part. You can reduce it by half. The photos above use the full amount of topping for reference.
- Add some mix-ins. Try sprinkling on some pecans or chocolate chips before ladling the custard onto the bread.
- Store leftovers in the refrigerator. This will stay good in an airtight container for about 2-3 days. Reheat in the microwave or oven at 350 degrees.
Look forward to making this Christmas morning