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–+ servings
a slice of brioche french toast casserole on a plate dusted with powdered sugar.
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5 from 7 votes

Brioche French Toast Casserole

Brioche french toast casserole is made with soft buttery brioche bread soaked in a vanilla bean custard and baked in the oven. This easy morning casserole is a delicious crowd-pleaser perfect for breakfast or brunch!

Equipment

Ingredients

For the French Toast Casserole

  • 12 slices brioche bread
  • ⅓ cup light brown sugar packed
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon fine sea salt
  • 6 large eggs
  • 1 cup 2% or whole milk
  • ½ cup heavy cream
  • 2 teaspoon vanilla bean paste or vanilla extract
  • 4 tablespoon unsalted butter melted

For the Strawberry Sauce

  • 2 cups whole frozen strawberries
  • 1 tablespoon light brown sugar
  • 1 tablespoon water
  • 1 teaspoon corn starch
US Customary - Metric

Instructions

  • Preheat the oven to 350 F/180 C.
  • Lay the bread slices out on an unlined baking sheet. Bake for 10 minutes flipping halfway through. The bread should feel “stale” but not have any color to it. Set them aside to cool.
  • Meanwhile, mix together the brown sugar, cinnamon, salt, nutmeg, and cardamom.
  • In a separate bowl, whisk together the eggs, milk, cream, and vanilla bean paste.
  • Pour the melted butter into the bottom of a 8x11 or 9x13 baking dish.
  • Lay the pieces of brioche in the pan like dominos, leaning up against each other. You may need to squish them a little bit if using the smaller pan. *see visual photos in the post above!*
  • Sprinkle half of the brown sugar mixture over the bread.
  • Then evenly pour the egg and milk mixture over the bread.
  • Sprinkle the rest of the sugar over the top.
  • Chill in the fridge for at least 1 hour, or overnight.
  • When ready to bake, preheat the oven to 350 F/180 C.
  • Cover the pan with foil and bake for 30 minutes.
  • Then uncover the pan and continue baking for another 6-10 minutes. Make sure to keep an eye on it so the bread doesn’t get too brown!
  • To make the strawberry sauce, cook the strawberries and sugar in a small pot over medium high heat until they are juicy and boiling. Mash the berries with the back of a spoon to break them up.
  • Then whisk together the corn starch and water. Pour it into the pot and cook for 1-2 minutes longer, or until it no longer looks cloudy.
  • Dust the french toast casserole with powdered sugar, drizzle with maple syrup, and serve with strawberry sauce!

Notes

Step-by-step process photos are provided above, in the body of this post.
recipe notes
  • Toast the bread. I know it's tempting to just skip this step but the bread soaks up more of the custard which allows the french toast to maintain layers. You can also use day-old stale bread.
  • Don't let it burn! Once the foil comes off the baking pan, keep a close eye on it after 5 minutes. A few minutes too long can cause the toast to burn and get way too crispy.
  • Baking times may vary: All ovens are different, and your french toast may bake quicker or take longer than the indicated baking time. I recommend checking on it occasionally!
  • Add toppings. While this french toast bake is amazing as is, adding fresh fruit or berry compote takes it to a whole new level!
storage & reheating
  • Fridge: Store any leftovers in an airtight container for 3-5 days. You can reheat it in the oven at 350 F until warmed through!