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Baked French Toast Casserole

Baked French toast casserole with brioche chunks and a custardy center, topped with a crunchy cinnamon-brown sugar finish. Make it overnight for easy brunch: bake until puffed and golden, then drizzle with maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
overnight or at least 4 hours 8 hours
Total Time 9 hours
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf brioche or challah bread cubed
  • 6 large eggs
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 0.33 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 nutmeg pinch
Topping and serving
  • 3 tbsp butter cold, cubed
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 1 powdered sugar for dusting
  • 1 maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 dish, then arrange the brioche or challah cubes in an even layer so they sit flat with minimal gaps.
  2. In a bowl, whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth, with no dry sugar pockets.
  3. Pour the custard over the bread and press down so every cube soaks up the liquid.
  4. Cover the dish and refrigerate overnight or at least 4 hours so the bread turns custardy throughout.
Add topping and bake
  1. Scatter the cold butter cubes on top, then sprinkle with brown sugar and cinnamon for a crisp, caramelized surface.
  2. Bake at 350°F for 40–45 minutes until the casserole is golden and puffed with set custard.
Serve
  1. Dust with powdered sugar, then drizzle maple syrup over the top right before serving.

Notes

Pro tip: press the bread down after pouring custard so the center is fully soaked—this is what creates the visible, custardy brioche texture after baking. Refrigerate covered up to 2 days before baking; once baked, refrigerate up to 3 days and reheat until warmed through. Freezing is not recommended because the custard texture can turn watery. For a dairy-light swap, use half-and-half in place of heavy cream and whole milk.