Enjoy this quick and easy brioche french toast casserole for breakfast or dessert. Serve with fresh berries, maple syrup, and powdered sugar.
Made with fluffy, buttery brioche and a cinnamon and nutmeg custard, this same-day casserole is a staple holiday recipe and doesn't require overnight soaking.
This recipe is the perfect breakfast for weekend mornings. Don't forget to bookmark it for special occasions like Christmas morning breakfast, Mother's Day, Easter morning, or your next Sunday brunch.
Serve this baked french toast casserole alongside some homemade breakfast sausage and fresh fruit for a hearty breakfast.
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Recipe highlights
- Easy breakfast casserole: The best part? With no overnight soaking this easy french toast bake doesn't need to be made ahead of time.
- Indulgent fall flavors: This casserole is sweetened with brown sugar, flavored with vanilla, cinnamon, and nutmeg, and topped with chopped pecans, perfect for the fall and winter seasons.
More easy breakfast recipes to try:
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Ingredients
For the casserole:
- Brioche: You can find a loaf of brioche bread on the bread aisle or in the bakery at the grocery store. You can use fresh bread or stale bread.
- Eggs: The eggs firm up the casserole and add a slight eggy taste.
- Whole milk: Whole is best for the most moisture, but 2%, 1%, and skim will all work.
- Light brown sugar: Brown sugar adds a rich and sweet flavor. It's made with white sugar and molasses.
- Pure vanilla extract: Or imitation vanilla.
- Ground cinnamon and nutmeg: For that classic french toast flavor
- Kosher salt: Kosher salt is a coarse salt.
For the topping:
- chopped pecans
- butter
- light brown sugar
- ground cinnamon
- nutmeg
See the recipe card for quantities.
Instructions
For the casserole:
Preheat the oven to 350°F. Lightly grease a 9x13'' baking dish.
Cut the bread 1-inch cubes. Be gentle, don't squish the bread.
In a large mixing bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
Add the bread cubes one handful at a time to the large bowl, stirring gently to coat the bread evenly.
Pour the coated bread into the prepared baking dish and spread evenly.
For the topping:
Sprinkle chopped nuts evenly over the top of the casserole.
In a small bowl, mix the melted butter with the brown sugar, cinnamon, and nutmeg. Drizzle the brown sugar butter mixture over the casserole.
Bake the casserole uncovered for 40 to 45 minutes. If it browns too quickly, cover in aluminum foil.
Cool for at least 10 minutes before serving. The casserole will rise as it bakes and settle back down as it cools. Serve warm or at room temperature.
The casserole will be a beautiful golden brown when it's done baking.
Serve this delicious breakfast casserole with fresh blueberries, powdered sugar, and maple syrup or pancake syrup.
Substitutions
- Bread - This recipe was developed with lightweight, buttery brioche bread. The best substitutes for brioche bread are Challah bread and Hawaiian bread.
- Milk - Any milk or alternative milk can be used in this recipe. You can also use half-and-half or heavy cream.
- Nuts - This brioche french toast casserole is made with chopped pecans. A great substitute is chopped walnuts or hazelnuts.
Storage
Store this breakfast casserole in the refrigerator in an airtight container for 3 to 5 days. Reheat individual squares in the microwave in 30-second intervals.
To freeze, cover or wrap the prepared casserole tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Make ahead directions
This casserole does not need to be made ahead of time, but it can be made ahead if desired. After pouring the bread into the casserole dish, cover tightly and refrigerate overnight. Prepare and add the topping just before baking the next morning.
📖 Recipe
Brioche French Toast Casserole
Equipment
Ingredients
For the casserole:
- 17 oz loaf brioche bread
- 6 large eggs
- 2 cups whole milk
- ¼ cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
For the topping:
- ½ cup chopped pecans
- 3 tablespoons salted butter melted
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
To serve (optional)
- Maple syrup
- Powdered sugar
- Berries
Instructions
For the casserole:
- Preheat the oven to 350°F. Lightly grease a 9x13'' baking dish.
- Cut the bread 1-inch cubes. Be gentle, don't squish the bread.
- In a large mixing bowl, whisk the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Add the bread one handful at a time to the mixing bowl, stirring gently to coat the bread evenly.
- Pour the coated bread into the greased baking dish and spread evenly.
For the topping:
- Sprinkle chopped nuts evenly over the casserole.
- In a small bowl, mix the melted butter with the brown sugar, cinnamon, and nutmeg. Drizzle the brown sugar butter mixture over the casserole.
- Bake the casserole uncovered for 40 to 45 minutes. Cool for at least 10 minutes before serving. The casserole will rise as it bakes and settle back down as it cools.
- Serve with berries, powdered sugar, and maple syrup or pancake syrup. (optional)
Notes
Nutrition
Frequently asked questions
The best substitutes for brioche bread are Challah and Hawaiian bread.
While this brioche french toast casserole recipe does not need to soak overnight, you can make it ahead if desired. After pouring the bread into the casserole dish, cover tightly and refrigerate overnight. Prepare and add the topping just before baking.
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