Name: Baked Brioche French Toast Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 1 brioche bread loaf (500 g), thickly sliced; 4 large eggs; 50 g light brown sugar; 1 zest of a large orange; 80 ml orange juice; 1 teaspoon vanilla extract; ½ teaspoon fine salt; 1½ cups milk; 30 g butter (for greasing); 12 g coarse sugar (demerara sugar, for sprinkling on top)

Jump to Recipe· 4.6 from 58 reviews

If you’re looking for a cozy, show-stopping breakfast or brunch dish that feels like a warm hug on a plate, you’re in the right place. This Baked Brioche French Toast Casserole Recipe is one of my all-time favorites to make when I want to impress without stress. It’s rich, custardy, fragranced with bright orange zest, and bakes into a golden, bubbly dream that everyone loves. Trust me, once you try it, you’ll wonder how you ever did French toast any other way.

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Why This Recipe Works

Perfect Bread Choice: Brioche’s buttery texture soaks up the custard just right, giving you that melt-in-your-mouth softness without falling apart.
Bright Citrus Kick: The orange zest and juice add a fresh, vibrant note that elevates the whole dish beyond ordinary French toast.
Hands-Off Baking: Baking the casserole means you prep once and then just bake — no standing over the stove flipping slices.
Make-Ahead Friendly: You can soak it ahead or even freeze leftovers, which is perfect for busy mornings or when feeding a crowd.

Baked Brioche French Toast Casserole, French Toast Bake, Breakfast Casserole with Brioche, Citrus French Toast, Holiday Brunch Ideas - A white rectangular baking dish holds three layers of golden-brown toast slices, each slice standing upright and slightly overlapping the next, forming a neat, angled pattern. The toast has a crunchy texture with some coarse sugar sprinkled on top. A woman's hand pours a light amber syrup over the toast, creating shiny pools of syrup that run into the layers. The dish rests on a light cloth with red stripes on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When it comes to a baked French toast casserole, every ingredient plays a starring role. The brioche offers richness, the eggs and milk create a creamy custard, and the orange adds that special zing. I always recommend fresh zest and juice — it really wakes up the flavors in a way that pre-packaged extracts can’t match.

Baked Brioche French Toast Casserole, French Toast Bake, Breakfast Casserole with Brioche, Citrus French Toast, Holiday Brunch Ideas - Flat lay of a thick loaf of brioche bread sliced into triangles arranged neatly, four large clean eggs with uncracked shells, a small white ceramic bowl filled with light brown sugar crystals, a few fresh orange zests curled beside a small white bowl of bright orange juice, a small white bowl holding golden vanilla extract, a tiny pile of fine salt grains, a small white bowl of creamy milk, a smooth pat of pale butter on a simple white dish, and a small white bowl containing coarse demerara sugar crystals, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brioche bread loaf: Opt for day-old or slightly stale brioche for the best soak without mushiness; its butteriness is key.
Eggs: Provide the custard’s structure and richness; large eggs work perfectly here.
Light brown sugar: Adds gentle sweetness with a hint of caramel, deepening the flavor.
Orange zest: Freshly grated for that bright citrus aroma that lifts the whole dish.
Orange juice: Brings natural tang and moisture, balancing the custard’s richness.
Vanilla extract: A classic warming note that rounds out the flavor profile.
Fine salt: Enhances sweetness and balances flavors – don’t skip it!
Milk: I use whole milk for creaminess; it’s key for a tender custard.
Butter: Used for greasing the baking dish and adding a hint of richness to the crust.
Coarse sugar (demerara sugar): Sprinkled on top for a lovely crunchy texture and pretty golden finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Baked Brioche French Toast Casserole Recipe is a blank canvas that lets you tailor it easily to your cravings or dietary needs. Whether you want to jazz it up with some mix-ins or keep it classic, you’ve got plenty of wiggle room.

Variation: Sometimes I add a handful of fresh blueberries or sliced strawberries before baking to add bursts of juicy sweetness.
Dairy-Free Twist: Swapping milk for almond or oat milk works beautifully if you need a dairy-free option.
Extra Crunch: Toasted pecans or walnuts sprinkled on top before baking add a nice nutty texture.
Spiced Up: Adding a pinch of cinnamon or nutmeg to the custard brings warming depth that’s lovely in colder months.

Step-by-Step: How I Make Baked Brioche French Toast Casserole Recipe

Step 1: Slice and Prep the Brioche

First things first, slice your brioche loaf into thick pieces—about 1.5 cm or just over half an inch each. I like to cut those slices diagonally into triangles because it looks charming in the casserole dish and helps the custard soak every nook and cranny. Make sure your brioche is a day or two old, or even lightly toasted if super fresh, to avoid soggy mush.

Step 2: Whisk Up the Custard

In a medium bowl, crack in your eggs and whisk them well. Add the brown sugar, fresh orange zest and juice, vanilla extract, salt, and milk, then whisk again until it’s all combined and smooth. The orange zest is what really makes this custard sing, so be generous and use fresh for that real punch.

Step 3: Butter Up and Dip

Butter your casserole dish thoroughly — I like using about 30 grams of butter, rubbing it over the bottom and sides, with little bits left to dot around in the dish later. Now dip each brioche triangle fully into the custard, letting it soak just enough to absorb flavor without falling apart, then arrange them point side up in the dish. Once all bread is in place, pour any leftover custard over the top.

Step 4: Soak, Sugar, and Bake

Let the casserole sit at room temperature for about 30 minutes—this step allows the custard to sink deep into the bread and flavor to meld together. Right before baking, sprinkle the coarse demerara sugar evenly on top—it caramelizes into a gentle crunch. Bake at 165°C (340°F) for 25 to 30 minutes until it’s golden and set in the middle. Let it rest for 10 minutes out of the oven before diving in.

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Pro Tips for Making Baked Brioche French Toast Casserole Recipe

Use Day-Old Brioche: Fresh brioche is tempting, but slightly stale bread holds the custard better and keeps the casserole from turning mushy.
Don’t Skip the Soak: Letting the bread sit in custard before baking gives the flavors time to meld and creates that custardy texture we all crave.
Gentle Oven Temperature: Baking at 165°C (340°F) ensures the custard cooks through evenly without drying out or browning too fast.
Let It Rest: Giving it 10 minutes after baking helps it set so servings hold together beautifully on the plate.

How to Serve Baked Brioche French Toast Casserole Recipe

Baked Brioche French Toast Casserole, French Toast Bake, Breakfast Casserole with Brioche, Citrus French Toast, Holiday Brunch Ideas - The image shows a white baking dish filled with layered toasted bread slices that are golden brown and slightly crispy on the edges, arranged upright and overlapping. The bread layers are sprinkled with coarse sugar and scattered with whole blueberries, red raspberries, and small chopped almonds, adding pops of dark blue, bright red, and light beige colors. The dish is placed on a white marbled surface, next to a white plate holding a piece of the bread pudding topped with whipped cream, extra berries, and nuts. The overall scene includes soft natural light highlighting the warm tones and textures of the baked bread and fresh fruit. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this, I keep it simple yet elegant — a drizzle of good-quality maple syrup is non-negotiable, it’s the perfect counterpoint to the citrus notes. Sometimes I add a dusting of powdered sugar or a few fresh berries on top for color and freshness. If you’re feeling fancy, a dollop of whipped cream or a sprinkle of toasted nuts adds a lovely texture contrast.

Side Dishes

Pair it with crispy bacon or breakfast sausage for a salty counterbalance, or keep it vegetarian with a side of mixed fresh fruit salad. A simple green salad with a light vinaigrette can also provide a nice fresh bite if you’re serving this for brunch.

Creative Ways to Present

I’ve hosted brunches where I bake this casserole in mini ramekins for individual portions — so charming and fuss-free! Another fun idea is layering thin slices of fruit like apples or peaches between the bread triangles before pouring custard—it looks stunning and tastes delicious when baked.

Make Ahead and Storage

Storing Leftovers

I cover any leftovers tightly with plastic wrap and refrigerate for up to five days. This casserole reheats beautifully in the oven or microwave, making it an easy breakfast or snack to enjoy later.

Freezing

Yes, you can freeze this! I usually prepare the casserole as directed but use a freezer-safe baking dish. After soaking the bread, I wrap the dish tightly with plastic wrap, then aluminum foil, and freeze it for up to three months. When you’re ready, thaw overnight in the fridge and bake fresh for breakfast-perfect results.

Reheating

For best results, reheat leftovers in a 160°C (320°F) oven for 10-15 minutes until warmed through and the top regains some crispness. Microwaving is faster but can soften the top, so if you like a bit of crunch, the oven is worth the wait.

FAQs

Can I use bread other than brioche for this casserole?

Absolutely! While brioche gives a rich, buttery texture that’s ideal, you can substitute challah, Texas toast, or even thick-cut white bread. Just ensure the bread is day-old or lightly toasted so it soaks up the custard without falling apart.
Do I have to let the casserole soak before baking?

It’s highly recommended! Soaking for about 30 minutes helps the custard fully penetrate the bread, resulting in a creamy, cohesive texture. But if you are in a rush, you can bake right away and it will still taste delicious—just a bit less custardy.
Can I prepare this recipe the night before?

Yes — this casserole is perfect for make-ahead. After assembling, cover and refrigerate overnight, then bake fresh in the morning. This is a lifesaver for busy mornings or guests!
How do I prevent the casserole from getting soggy?

Using day-old brioche and letting the casserole bake at a gentle temperature helps prevent sogginess. Also, resting for 10 minutes after baking allows the custard to set. Avoid over-soaking the bread; just enough to absorb the custard is ideal.
What toppings go best with Baked Brioche French Toast Casserole Recipe?

Maple syrup is a classic and my personal favorite, but fresh berries, powdered sugar, toasted nuts, or a spoonful of whipped cream all make wonderful additions depending on your mood and occasion.

Final Thoughts

This Baked Brioche French Toast Casserole Recipe holds a special place in my heart — it’s perfect for lazy weekends, special occasions, or just when you want to treat yourself without too much fuss. It’s reliable, delicious, and flexible enough to make your own with little tweaks. I hope you’ll enjoy making (and eating!) it as much as I do. So grab that brioche, whip up the custard, and get ready for some serious morning bliss!