Brioche French Toast Casserole

5 from 1 vote

Brioche French Toast Casserole

This Brioche French Toast Casserole is an easy, indulgent breakfast that's perfect for busy mornings or special occasions. Made with buttery brioche, a rich custard, and a crunchy cinnamon streusel topping. The Overnight Brioche French Toast Casserole is an easy, indulgent breakfast that's perfect for busy mornings or special occasions.

Prep Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 341kcal

Author: Lauren Lane

Equipment

1 Baking dish

Ingredients

1 loaf brioche bread gluten free if desired
6 large eggs beaten
2 ½ cups milk whole
½ cup brown sugar light or dar brown sugar
1 teaspoon vanilla extract
1 cup frozen or fresh blueberries optional

Topping- Optional

½ cup flour gluten free if needed
½ cup brown sugar firmly packed
1 teaspoon cinnamon less if desired
¼ teaspoon salt
¼ teaspoon nutmeg
½ cup cold butter cut into pieces

Instructions

Use butter or cooking spray to grease a 9" x 13" baking dish.
Cut the bread into 1-inch cubes and spread evenly over the bottom of the pan.
In a large bowl, combine the eggs, milk, sugar and vanilla extract.
Pour the egg mixture over the bread cubes.
Cover the pan with aluminum foil and refrigerate 2 hours or overnight.
In another bowl, combine the flour, sugar, cinnamon, salt, and nutmeg.
Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
Put the topping mixture in an airtight container or zip lock bag in the fridge.
Preheat oven to 350°
If using add blueberries over the top of the bread.
Sprinkle topping evenly over the top of the casserole. Replace the foil cover.
Bake tightly covered for 30 minutes, then remove the foil and bake anot

Notes

Bread Slices: Stale bread is the way to go for this recipe! If your brioche is fresh, just spread the slices on a baking sheet and dry them out in a 300°F oven for 20-30 minutes. You want thick slices cut into 1-inch cubes—too small, and you’ll end up with a soggy bake.

Sugar: If you like a less sweet French toast, you can cut back on or skip the brown sugar in the custard. But for the streusel topping? You need the sugar!

Add-Ins: Blueberries are my go-to, but this recipe is super easy to customize. Try strawberries, blackberries, or raspberries for a berry twist. In the fall, apple or pear slices are amazing. Want something tropical? Mix in mango or pineapple and swap the cinnamon for shredded coconut. Feeling indulgent? Toss in chocolate chips and top with whipped cream. I also love adding finely chopped pecans or flaked almonds to the streusel for extra crunch.

Gluten-Free: Swap in gluten-free brioche (if you can find it!) and use gluten-free flour for the streusel.

Dairy-Free: Use almond milk (or another non-dairy option) and replace the butter in the topping with coconut oil.

Individual Servings: For a fun twist, divide the mixture into ramekins, set them on a baking sheet, and bake. Just keep an eye on them—baking time will be shorter.

What to Serve With It: Drizzle with maple syrup and serve alongside crispy bacon, breakfast sausage, or fresh fruit.

Storage: Leftovers? Store them in an airtight container in the fridge for up to three days. Reheat individual servings in the microwave for 20-30 seconds.

Freezing: You can freeze the unbaked casserole right in the dish—just wrap it tightly in foil and plastic wrap. Defrost overnight in the fridge, then bake as directed. I don’t recommend freezing it after baking—the texture gets weird once thawed and reheated.

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