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overnight baked french toast with brioche bread

Brioche Baked French Toast

Hakima
This Overnight Brioche Baked French Toast Casserole is a decadent and comforting breakfast dish, perfect for weekend or holiday mornings. It's made with a buttery brioche loaf and soaked in a delicious egg custard.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Chill time 12 hours
Total Time 12 hours 55 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 297 kcal

Equipment

  • 1 9x13 casserole dish
  • Large mixing bowl

Ingredients
 

  • 1 16 oz. loaf brioche bread* see notes
  • 2 tablespoon melted butter (to spread on bottom of baking dish)
  • 8 large eggs
  • 1½ cups (355 g) milk (I use whole milk, but you could use any type)
  • 1 cup heavy cream
  • ½ cup (100 g) granulated sugar
  • ¼ cup (55 g) brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt

Instructions
 

  • Cut the brioche loaf into cubes. It doesn't have to be precise. About 1 inch cubes. Melt the butter and brush it all over the casserole baking dish, making sure to get all the corners. Line the pieces of brioche in the casserole pan, then set aside.
    1 16 oz. loaf brioche bread*, 2 tablespoon melted butter
  • In a large bowl, whisk together the eggs, vanilla extract, cinnamon, nutmeg, salt, granulated sugar, and brown sugar until completely combined, then pour in the milk and heavy cream and whisk until combined.
    8 large eggs, 1½ cups (355 g) milk, 1 cup heavy cream, ½ cup (100 g) granulated sugar, ¼ cup (55 g) brown sugar, packed, 1 tablespoon vanilla extract, 1½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon salt
  • Pour the custard on top of the brioche bread in the casserole dish, making sure to run the mixture on top of all the top pieces of bread (the custard will naturally sink to the bottom). You can stir it a little to try and coat all the top pieces, too.
  • Wrap the baking dish with saran wrap and refrigerate for 12 hours (or overnight).
  • When ready to bake: Remove the french toast from the refrigerator and let sit at room temperature while the oven preheats.
    Preheat oven to 375℉ / 190℃
    Bake for 40-50 minutes until the top starts to turn a golden brown color and the sides are bubbling a little. If half way through baking the top is browning too much, tint with foil.
  • Remove from the oven and let sit at room temperature for about 10 minutes to cool.
    Enjoy with fruit, maple syrup, or whipped cream.
  • Store any leftovers wrapped in the fridge for about 3-4 days.

Notes

Notes about brioche: My brioche loaf recipe makes a larger loaf (larger than 16oz.) so I cut and weigh exactly 16-17 oz. when making french toast using my bread. If you pick up a loaf from the store, they typically come in 1 lb / 16 oz. 
Stale bread: Use almost stale bread. This way it will absorb more of the liquid. If you don't have stale bread, you could cut it into pieces and place it on a baking sheet and bake for 10-15 minutes at 350℉ before placing in the baking dish and pouring the custard on top.

Nutrition

Calories: 297kcalCarbohydrates: 23gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 211mgSodium: 150mgPotassium: 172mgFiber: 0.2gSugar: 23gVitamin A: 839IUVitamin C: 0.2mgCalcium: 111mgIron: 1mg
Keyword 9x13 french toast casserole, baked brioche french toast, brioche baked french toast, brioche bread, brioche french toast, brioche loaf, french toast, french toast casserole, overnight french toast
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