Brioche French Toast Casserole

Name: Brioche French Toast Casserole (Make-Ahead)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp butter, for greasing; 1 loaf brioche bread (about 1 lb); 8 large eggs; 1 can (12 oz) evaporated milk; 1 cup heavy cream; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1/2 tsp almond extract; 1 tsp ground cinnamon; 1/2 tsp salt; Powdered sugar, for dusting; Maple syrup, for serving; Whipped cream, for serving; Fresh berries, for serving

This Brioche French Toast Casserole is a make-ahead breakfast that soaks sliced brioche in a rich custard of eggs, evaporated milk, and cream, then bakes until golden. Perfect for feeding a crowd on weekends with minimal morning prep.

🌍American 🏷️French toast 🏷️Casserole 🏷️Brioche 🏷️Breakfast Brunch

🏷️

🏷️Make-ahead

-0:00

dinnerin321onTikTok

Total

1h

Servings

8

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 tbsp butter, for greasing
1 loaf brioche bread (about 1 lb)
8 large eggs
1 can (12 oz) evaporated milk
1 cup heavy cream
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp ground cinnamon
1/2 tsp salt
Powdered sugar, for dustingoptional
Maple syrup, for servingoptional
Whipped cream, for servingoptional
Fresh berries, for servingoptional

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Instructions

1
Grease a 13x9 inch baking dish with butter.
2
Cut the loaf of brioche into triangle slices.
3
Arrange the bread slices in a single, overlapping layer in the prepared baking dish.
4
In a large bowl, combine the eggs, evaporated milk, heavy cream, brown sugar, granulated sugar, vanilla extract, almond extract, ground cinnamon, and salt.
5
Whisk the custard mixture until smooth and well combined.
6
Pour the custard evenly over the bread, ensuring all slices are coated. Gently press the bread down to help it absorb the liquid.
7
Cover the dish and refrigerate for at least 1 hour, or overnight.
8
When ready to bake, preheat your oven to 350°F (175°C). Let the casserole sit at room temperature for 15 minutes.
9
Bake uncovered for 45-50 minutes, until the top is golden brown and the center is set.
10
Let the casserole cool slightly, then dust with powdered sugar.
11
Serve warm with your favorite toppings like maple syrup, whipped cream, and fresh berries.

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Tips & Notes

Pro tips

Use day-old brioche if possible—fresh bread can become too soggy. Let the loaf sit out for a few hours before slicing.
Don't skip the almond extract; combined with vanilla, it adds subtle depth that elevates the custard flavor.
For even baking, let the assembled casserole rest in the refrigerator for at least 4 hours (or overnight) so the bread fully absorbs the custard.
Cover with foil for the first 20 minutes of baking if the top browns too quickly, then uncover to finish cooking.

Substitutions

evaporated milk → whole milk (use 1.5 cups total liquid; custard will be slightly thinner)
brown sugar → white sugar or maple syrup (adjust quantity to taste)
brioche bread → challah or thick-cut white bread (texture will be slightly less rich)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes. This recipe is designed to be assembled ahead and refrigerated before baking.

Common Questions

Can I make this casserole the night before?

Yes, this is a make-ahead recipe. Assemble it the night before, cover, and refrigerate. Bake in the morning according to recipe instructions.

What's the difference between using brioche instead of regular bread?

Brioche is richer and more buttery than regular bread, creating a more indulgent, custardy texture when soaked in the egg mixture.

Can I use almond extract instead of vanilla?

The recipe includes both vanilla and almond extract for depth. You can adjust either to taste, but both together create the intended flavor profile.

How do I know when the casserole is fully baked?

Bake until the top is golden brown and a knife inserted in the center comes out clean. The custard should be set but still slightly soft in the center.