If you're serving French toast for a crowd, this Baked Brioche French Toast is for you! Thick, sweet, buttery slices of brioche bread are soaked overnight in a creamy custard, making it the fluffiest, lightest French toast ever. Serve it for Christmas morning, or anytime a celebration awaits.
I'm no stranger to French toast. It's easy to make, versatile, and forgiving. Regardless of how I make it, I always reach for French brioche bread. The buttery richness of brioche stands up well to the custard.
This baked casserole-style version is like a mix of bread pudding and French toast. It's made in one pan and can be soaked for a few hours up to overnight. I love slicing the bread diagonally for a prettier presentation, and it doesn't hurt that the tops get a little crispy. Yum!
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What you will need
There are no fussy ingredients here! Fresh brioche bread will really elevate this casserole, but I use the store-bought stuff all the time.
- Brioche- My go-to brioche brand (when it's not freshly made in a bakery) is Trader Joe's (here in the U.S.) Their slices are super thick and oh-so fluffy. Another popular brand is St. Pierres. In a pinch, Sara Lee and Aldi brands also work well. If you are using pre-sliced, look for thick slices. Most store-bought loaves come just over a pound (usually 17.6 ounces), so I remove a slice or 2.
- Eggs- To make the custard.
- Half and half is the best way to achieve rich French toast without being too rich. You can also use whole milk or whole milk and heavy cream.
- Sugar- I use white sugar in the custard, and turbinado (Sugar in the Raw) for the crunchy top.
- Vanilla- Adds flavor to the custard.
- Spices- A mix of cinnamon, cardamom, and nutmeg gives the custard some warm flavor.
Step-by-step instructions
Here is a quick overview of how to make this baked brioche French toast. Be sure to butter your pan first to prevent sticking. Full instructions are in the recipe card.
Step 1. Cut the brioche in half diagonally. Set aside to get stale, or toast briefly in the oven for 8 minutes. In a medium bowl, whisk the eggs, half and half, sugar, vanilla, and spices.
Step 2. Take each slice of bread, dip it into the custard for a few seconds, and place the slice in the pan.
Step 3. Continue to dip each slice of bread, then overlap the slices in the pan.
Step 4. Pour the remaining custard over the bread. Let soak for 2 hours or up to overnight.
Before baking, sprinkle the sugar over the top and bake for 35-45 minutes. Garnish with fresh berries or a dusting of powdered sugar. Serve with butter or maple syrup.
👩🍳Expert tip
Don't skip the step of toasting the bread. Leave the bread out overnight or toast it briefly in the oven for 8 minutes. This will give your casserole more structure and will prevent it from becoming too soggy.
Substitutions and variations
Don't have an ingredient? Check out these variations.
- Challah- Instead of brioche, use thick slices of challah, or any other hearty thick bread.
- Spices- Try using other warm spices such as ginger, cloves, or allspice.
- Almond- Add a teaspoon of almond extract for a nutty flavor.
- Citrus- Add 1-2 teaspoons of lemon or orange zest to the custard.
- Fresh fruit- Layer fresh berries such as blueberries, raspberries, or strawberries between the bread slices.
Storage and prep
Baked French toast can be stored in the refrigerator for up to 5 days. To keep it fresh, cover the casserole dish tightly with plastic wrap or aluminum foil. To reheat, place single portions in the microwave or place the dish in the oven at 350°F for about 10-15 minutes until heated through.
Frequently asked questions
To avoid a soggy French toast, be sure to toast the bread slightly to harden it a bit. This will allow the custard to absorb more slowly, giving your casserole more structure.
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Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Baked Brioche French Toast
Equipment
- 9 x13 baking dish
Ingredients
- butter for greasing the pan
- 1 pound (16 ounces) brioche bread
- 6 large eggs
- 2¾ cup (22 ounces) half and half or milk
- ¼ cup (2 ounces) white granulated sugar
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon freshly ground nutmeg
- 2 tablespoon turbinado sugar (Sugar in the Raw)
Instructions
- Preheat the oven to 350℉. Slice the bread diagonally and place on a baking sheet to crisp up in the oven for 6-8 minutes. Grease a 9x13 baking pan with butter and set aside.butter for greasing the pan, 1 pound (16 ounces) brioche bread
- In a large bowl, whisk together the eggs, half and half, sugar, vanilla, and spices.6 large eggs, 2¾ cup (22 ounces) half and half or milk, ¼ cup (2 ounces) white granulated sugar, 2 teaspoon vanilla bean paste or vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon ground cardamom, ½ teaspoon freshly ground nutmeg
- Dip each slice of bread in the egg mixture, then place in the greased pan, flat side down. Continue dipping the bread in the mixture, overlapping the slices as you add them to the pan. Pour the remaining custard over the bread. Cover and let soak for 2 hours or up to overnight.
- When ready to bake, remove the cover and sprinkle the turbinado sugar evenly over the top. Bake at 350℉ for 35-45 minutes until puffed up and golden brown (it will puff up, then deflate). Let cool slightly. Serve warm with maple syrup, butter, and/or powdered sugar.2 tablespoon turbinado sugar (Sugar in the Raw)
Notes
- Don't skip the step of toasting the bread. Since brioche is so soft, it will get mushy after soaking in the custard. Leave the bread out overnight or toast it briefly in the oven for 8 minutes. This will give your casserole a little more structure.
- Baked French toast can be stored in the refrigerator, covered, for up to 5 days. To reheat, place single portions in the microwave or place the dish in the oven at 350°F for about 10-15 minutes until heated through.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Sophia says
This is the best French toast I have ever had.
Jennifer says
Thank you! We love it too ❤
Angel says
Hi Jennifer, add to the recipe Step 3, "Pour remaining custard over casserole." Then, it's "let sit for 2 hours..." I had to go back to your discussion to check that, indeed, the remaining egg custard goes into the pan. I haven't made many French toast casseroles because they haven't come out great. Hoping this recipe for my mom and sisters on this Mother's Day comes out delish!
Jennifer says
Thanks for the tip! I will clarify the step in the recipe. I hope it was a big hit for your special day!