This Brioche French Toast Casserole is perfect for breakfast or brunch and is made with buttery brioche bread. The french toast casserole can be assembled the night before or the next morning when you plan to serve it. This easy recipe is perfect for special occasions!
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Many times a breakfast casserole is great because it can be assembled the night before and popped in the oven the next day.
But, what if you're busy the night before? If you're serving brunch to a number of people the chances are pretty good that the evening before you're busy doing something.
This baked french toast casserole is just as good if you assemble it in the morning before it's baked. Give it just a little time for the bread to soak up the egg mixture, but about 45 minutes should be plenty.
Why use brioche bread?
We love it for this casserole, and you will too. It has a slightly sweet flavor which means you can cut down on the sugar added and still have a wonderful baked breakfast.
The texture is also perfect. For our traditional sourdough french toast we like the firmer quality that the day-old (or more) sourdough bread has. But, for this casserole the brioche has body, but is still soft enough to absorb the eggs and milk, making it a great choice.
Ingredients and Substitutions
- Brioche Bread is the ideal choice for this French toast recipe, but if you have a loaf of Italian or other French bread feel free to use that. Challah bread would also work well!
- Blueberries (fresh or frozen) are always a favorite, but you could use other fresh berries like strawberries or raspberries, and other fresh fruit like diced apples, peaches or even pears.
- Eggs - large is standard.
- Cream and milk - we've used a combination of half-and-half and whole milk, but you could use all of either. For a richer dish use heavy cream instead of the half-and-half and for a lighter one use all whole milk.
- Vanilla - pure vanilla extract.
- Cinnamon
- Butter - Salted or unsalted will work fine.
- Brown sugar - We typically keep light brown sugar, but if you have dark brown sugar use that.
- Powdered sugar - It's just a pretty finish, like on Hot Fudge Pudding Cake and Charleston Pecan Chewies.
Check the recipe card below for the full recipe!
How to make this easy French Toast Bake
Just a few simple steps and basic ingredients and your people will be raving!
- Cut the fluffy brioche bread into cubes (about 1.5 inch squares) and place half of them in a greased 13x9 inch casserole dish.
- Top with half the fresh blueberries.
- Repeat using the other half of bread and ending with the other half of the blueberries on top of the casserole.
- In a medium bowl whisk the eggs, milk, cream, vanilla and cinnamon until well blended. This will make a sort of custard mixture that is so delicious!
- Pour the egg mixture over the bread and berries.
- Cover and refrigerate from 45 minutes to 12 hours.
- Melt butter and stir in brown sugar with a fork.
- Uncover casserole and sprinkle with the brown sugar mixture.
- Bake at 350 degrees for about 45 minutes or until golden brown on top.
- Allow it to sit 8-10 minutes before serving. Cut into individual servings and enjoy your delicious breakfast!
Variations
Y'all know that we love our pecans around here. In fact, we love them so much we have an entire category of pecan recipes.
So... we're always looking for an excuse to add some to any recipe and this is the perfect opportunity. After the first half of blueberries are sprinkled on just add about ¾ cup of chopped pecans.
If you have a sweet tooth, you could also try sprinkling a few chocolate chips into your overnight brioche French toast casserole!
How to serve this easy French toast casserole recipe
Traditionally, French toast is served with syrup and it's ideal with this casserole, too. You can use your favorite maple syrup or cane syrup or even a homemade one like Blackberry Syrup.
Besides the syrup you'll want to serve a side dish or two. Fried apples or classic southern style ambrosia get our highest recommendations.
For a fun twist on a breakfast meat you could offer Peppered Bacon (a/k/a Candied Bacon) or how about leftover slices of ham smoked on the Big Green Egg.
If you're looking for something bite-sized for breakfast, these Hummingbird Muffins are a perfect breakfast or brunch option.
Storage Recommendations
Making Ahead: This Brioche French Toast Casserole is perfect for making ahead. Simply assemble the casserole as directed, cover it tightly with plastic wrap, and refrigerate for at least 45 minutes or up to 12 hours. When ready to bake, remove the casserole from the refrigerator, uncover, and sprinkle with the brown sugar mixture before baking as instructed.
Storing Leftovers: If you have any leftover french toast casserole, allow it to cool completely before storing. Place the leftovers in an airtight container or wrap tightly with plastic wrap and refrigerate for up to 3-4 days. To reheat, place individual servings on a microwave-safe plate and heat for 30-60 seconds or until warmed through.
Freezing: This french toast casserole can be frozen for longer storage. After baking and cooling completely, wrap the casserole tightly with plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to 2-3 months. To reheat, thaw the casserole overnight in the refrigerator, then remove the wrapping and bake in a preheated 350°F oven for 15-20 minutes or until heated through.
Love blueberry recipes?
We do too! These are some of our favorite dishes made with blueberries:
- Blueberry Orange Nut Bread
- Blueberry Crumb Cake with Cream Cheese
- Blueberry Cupcakes with Cream Cheese Frosting
📖 Recipe
Brioche French Toast Casserole
Ingredients
- 15 ounces brioche bread about 1 loaf, cut into 1.5 inch pieces
- 2 cups blueberries fresh or frozen
- 5 eggs
- ½ cup half-and-half
- 1⅓ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 Tablespoons butter melted
- ¼ cup brown sugar
- 1 Tablespoon powdered sugar optional, for garnish
Instructions
- Cut bread into approximately 1½ inch cubes and place half in greased 9x13 inch baking dish.
- Top with half blueberries and then layer remaining bread following by remaining blueberries.
- In a medium bowl whisk eggs, half and half, milk vanilla and cinnamon until well blended.
- Pour egg mixture over bread and blueberries and allow to sit in refrigerator, covered for 45 minutes to 12 hours.
- In a small bowl combine melted butter and brown sugar.
- Remove casserole from fridge and sprinkle sugar/butter mixture over the top.
- Bake at 350 degrees for 40-45 minutes or until casserole is golden brown on top.
- Dust with powdered sugar if desired.
- Allow to sit 8-10 minutes before serving.
Notes
- Other fruit or berries may be substituted for blueberries.
- Italian or another type french bread may be used.
- For dairy you can substitute heavy cream for the half-and-half or use all whole milk or all half-and-half.
- Light or dark brown sugar may be used.
- If you prefer larger servings plan on it serving 6 people.
Nutrition
More breakfast and brunch dishes
Chenee says
I cant wait to try this for our next brunch! Looks amazing!
Victoria Woods says
I made it for Mothers Day it was AMAZING! Everyone was raving and very easy to make
Pam says
Thanks so much for stopping by to let us know, Victoria! It means so much when a reader takes to time to leave a comment and a star rating.
Robin G. says
Such a lovely brunch casserole. Will make again!
Pam says
Happy to hear that Robin!
kushigalu says
This French toast casserole looks amazingly delicious. Thanks for sharing.
DAnnii says
What an easy way to make French toast. I can't wait to try this.
Jacqueline says
We call this bread and butter pudding here in the UK. No matter what it is called it looks lush
Robyn says
Just made this for after Thanksgiving brunch......got rave reviews!! Was so yummy!! Thanks for the recipe...my son said I should make this all the time!!
Pam says
Yay! Thanks for letting us know Robyn.
Marianne Almon says
This is a fabulous brunch item. Served this Easter morning to our family. It was a big hit with everyone. Also made one using a chocolate chip brioche. Best of all, it was so easy to make.