The BEST Brioche French Toast Casserole recipe! With a soft, buttery, custardy center and a lightly crunchy cinnamon brown sugar topping, this french toast casserole is absolute perfection. Make this easy brunch recipe for a treat that everyone will love!
Brioche French Toast Casserole Recipe
Friends, you guys are going to LOVE this Brioche French Toast Casserole recipe. Every bite is so delicious. If you’ve been looking for the perfect easy but impressive brunch or breakfast casserole, this is it!
RELATED: Buttermilk French Toast Recipe
Brioche Loaf – Brioche is the ultimate bread to use for french toast! This recipe can also work with Challah bread.
Brown Sugar – Light or dark brown sugar adds a warm flavor profile and sweetens the recipe.
Butter – The unsalted butter is melted into the casserole dish before adding the bread and french toast mixture.
Cream Cheese – Softened cream cheese at room temperature is the base for the liquid mixture!
Maple Syrup – Maple syrup sweetens the bread to perfection.
Eggs – You can’t have french toast without eggs! This gives the brioche that perfectly custardy texture.
Milk/Heavy Whipping Cream – A mixture of whole milk and heavy whipping cream make this french toast recipe next level!
Cinnamon/Vanilla/Salt – Cinnamon goes into the sugar topping for the ultimate baked french toast casserole! While vanilla and salt help add flavor and depth.
How to Make Brioche French Toast Casserole
Here’s a quick overview for how to make Brioche French Toast Cassorole:
- Melt butter and brown sugar together and pour into the bottom of a baking or casserole dish.
- Mix the cream cheese, maple syrup, eggs, milk, heavy whipping cream, vanilla, and salt in a large bowl with a hand mixer or in a blender.
- Tear the brioche bread into small pieces and place 1/3 of it into the casserole dish.
- Pour 1/3 of the cream cheese mixture over the bread.
- Add a layer of cinnmon sugar over the bread.
- Repeat with 2 more sets of layers!
- Bake at 350 degrees F. for 30 minutes covered.
- Then bake at 375 degress F. for about another 20 minutes uncovered.
- Let cool for 10 minutes and enjoy!
*If possible, let the casserole chill in the refrigerator for at least 3 hours before baking! This step helps with the texture of the french toast, but isn’t required.
To be honest, this casserole is SO delicious on it’s own. However, feel free to add a topping or fruit pairing to really take it to another level!
How to Store
Brioche French Toast Casserole lasts about 2-3 days in the refrigerator. To store, keep it in an airtight container with a lid. When ready to serve, heat it up in the oven until warm (about 10-15 minutes at 325 degrees F)!
More Brunch Recipes You’ll Love
- Cornbread Pancakes
- Pumpkin Bread
- Cookies & Cream Cinnamon Rolls
- Lemon Blueberry Pancakes
- Strawberry Pop Tarts
- Apple Cider Muffins
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Brioche French Toast Casserole
- 1 large loaf sliced brioche bread 16-17 ounces
- 1/2 cup unsalted butter
- 1 cup brown sugar light or dark
- 1 Tablespoon ground cinnamon
- 8 ounces cream cheese softened, room temperature
- 1/2 cup pure maple syrup
- 8 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup heavy whipping cream room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- Grease a 9×13 baking dish or casserole dish with baking spray.
- In a medium pot, over medium heat, melt together the butter and ½ cup brown sugar until it begins to simmer, stirring often. Turn off the heat and pour the hot butter-sugar mixture into the greased pan, spreading into an even layer. Set aside.
- Next, mix together the remaining ½ cup brown sugar and cinnamon in a small bowl and set aside for later.
- In a large bowl, using a handheld electric mixer or whisk, beat the cream cheese until creamy and smooth, about 2 minutes.
- Slowly add the maple syrup and beat until it has loosened the cream cheese. Add the eggs, one at a time, and beat until smooth and combined.
- Finally, mix in the milk, heavy cream, vanilla extract, and salt, until combined and mostly smooth for 1-2 minutes. It’s ok if there are a few small cream cheese chunks that remain. *Alternatively, place all the ingredients in steps 4-6 into a blender and blend for 30-60 seconds, until smooth.
- Tear each piece of bread roughly into quarters (4 pieces per slice).
- Place about ⅓ of the torn bread pieces in an even layer at the bottom of the pan. Spoon 2 cups of the egg-cream mixture over the bread, spread into an even layer. Then, sprinkle 2 1/2 tablespoons of the sugar-cinnamon mixture over the entire top.
- Repeat with another ⅓ of bread pieces, 2 cups egg mixture, 2 1/2 tablespoons sugar-cinnamon mixture, remaining bread pieces, remaining egg mixture, and remaining sugar-cinnamon mixture. Use your spoon or hands to press down on the liquid and bread in the pan to help move things around and compact the ingredients.
- Cover the pan with foil and refrigerate for at least 3 hours, if possible.
- Preheat the oven to 350°F.
- Bake, covered, for 30 minutes.
- Carefully remove the foil and bake uncovered at 375°F for another 20 minutes. The casserole should look puffed up and lightly crisp on the bread edges.
- Allow to cool for 10 minutes and enjoy!
- It’s okay to bake the casserole without refrigerating for 3 hours, if necessary!