Baked Brioche French Toast

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.

We're no stranger to French toast. It's easy to make, versatile, and forgiving. Regardless of how we make it, we 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. We love slicing the bread diagonally for a prettier presentation, and it doesn't hurt that the tops get a little crispy. Yum!

What you will need

There are no fussy ingredients here! Fresh brioche bread will elevate this casserole, but we use the store-bought stuff all the time.

• Brioche our 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 thick and fluffy. Another popular brand is St. Pierre. 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 over a pound (usually 17.6 ounces), so we 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 we 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. 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.

Kitchen questions

Why is our French toast soggy?

To avoid a soggy French toast, 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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Ingredients

Makes 8

• butter for greasing the pan
• 1 pound brioche bread, sliced thick (½-¾ inch thick) (preferably stale or lightly dried out in the oven)
• 6 large eggs
• 2¾ cup half & half or milk
• ¼ cup white granulated sugar
• 2 tsp vanilla bean paste or vanilla extract
• 1 tsp cinnamon
• ¼ tsp ground cardamom
• ½ tsp freshly ground nutmeg
• 2 tbsp turbinado sugar (Sugar in the Raw)

Equipment

• 9x13 baking dish

Method

1. Preheat the oven to 350℉. Grease a 9-by-13-inch baking dish with butter.

2. If the bread isn't stale: Slice the bread diagonally and place it on a baking sheet to dry in the oven for about 5 minutes.

3. In a large bowl, whisk together the eggs, half and half, sugar, vanilla, and spices.

4. 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.

5. 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.

Kitchen notes

• Don't skip the step of toasting the bread. Since brioche is so soft, it will get mushy after soaking in the custard if not either stale or toasted. Leave the bread out overnight or toast it briefly in the oven for 8 minutes. This will give your casserole a little more structure.
• The tops of the French toast will stick out of the custard and become nice and crunchy. Adding the sugar to the top will help them crunch up even more.
• 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.