Baked Brioche French Toast Casserole Recipe

ByLily
Jump to Recipe· 4.5 from 17 reviews

If you’re looking for a breakfast that’ll make everyone smile from the first bite, I’ve got just the thing for you. This Baked Brioche French Toast Casserole Recipe is simply fan-freaking-tastic — comforting, rich, and bursting with little hints of orange that make it feel extra special. Trust me, it’s the kind of dish that turns an ordinary morning into a celebration. Stick with me, and I’ll walk you through exactly how to nail it every single time.

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Why This Recipe Works

  • Brioche Bread’s Soft Texture: Its buttery, tender crumb soaks up the custard beautifully without falling apart.
  • Orange Zest and Juice: Adds a bright, fresh flavor that balances the richness perfectly.
  • Overnight Soaking (Optional): Allows the custard to fully infuse into the bread, making every bite luscious.
  • Baked, Not Fried: Baking gives a gorgeous golden crust and makes cleanup a breeze compared to skillet French toast.
Baked Brioche French Toast Casserole, French Toast Breakfast Bake, Orange Brioche French Toast, Overnight Breakfast Casserole, Easy French Toast Bake - 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 this …

Ingredients & Why They Work

The magic here is in how the ingredients come together to create that melt-in-your-mouth texture and balanced flavor. Each one plays a role, from the sweetness to the citrus zing. For best results, use day-old brioche and fresh orange zest for that punch of aroma — it really makes the casserole sing.

Baked Brioche French Toast Casserole, French Toast Breakfast Bake, Orange Brioche French Toast, Overnight Breakfast Casserole, Easy French Toast Bake - 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: Ideally a day old for better custard absorption without falling apart.
  • Eggs: The custard base that binds everything together, giving that creamy interior.
  • Light Brown Sugar: Adds gentle sweetness with a hint of molasses depth.
  • Orange Zest: Brightens the flavor with fresh citrus oils.
  • Orange Juice: Keeps the custard light and flavored, balancing the richness.
  • Vanilla Extract: Brings warm, comforting notes that complement the orange.
  • Salt: Enhances the overall flavors and balances the sweetness.
  • Milk: Helps make the custard smooth and silky.
  • Butter: Used for greasing the pan, adds a golden crust and buttery aroma.
  • Coarse Sugar (Demerara): Sprinkled on top before baking to create a lovely crunchy 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.

Make It Your Way

One of the things I love about this Baked Brioche French Toast Casserole Recipe is how easy it is to make your own. I often tweak it with different citrus or add-ins, and you should feel free to experiment depending on your mood or what’s in your pantry.

  • Variation: Sometimes I swap the orange zest for lemon or even a splash of Grand Marnier for an adult twist — it adds a lovely complexity.
  • Dairy-Free: You can use almond or oat milk instead of regular milk; I’ve had success with this swap and none of the custard magic is lost.
  • Make it Fruitier: Add fresh berries between the layers before baking — it’s a juicy surprise and looks gorgeous on the plate.

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

Step 1: Slice and Prep Your Brioche

First things first, slice your brioche loaf into thick slices about 1.5 cm (0.6 inches). You want about 12 to 14 slices. Then, cut each slice diagonally in half so you get charming triangles — trust me, these little shapes bake beautifully and look just right when served. One tip: If your brioche is fresh and soft, it might get too soggy, so I like to use day-old bread or give it a quick toast before cutting to help it hold up better once soaked in custard.

Step 2: Whisk Together Your Orange-Spiked Custard

In a medium bowl, whisk the eggs until smooth. Then add in the light brown sugar, freshly grated orange zest, orange juice, vanilla extract, salt, and milk, whisking until everything is combined. This custard is the heart of your casserole, so give it a good mix and breathe in that fresh citrus aroma. It’s a simple step but sets you up for success.

Step 3: Butter Up and Soak

Butter a 9×13 inch (22 x 13 cm) casserole dish really well, making sure to cover all the nooks and crannies. I usually have some butter left, and I just dollop it around the base for extra richness. Now it’s time to dunk — fully submerge each bread triangle into the custard mixture, then arrange them point-side up in your casserole dish like little golden soldiers. Pour any leftover custard over the top for good measures. Then, let it sit at room temperature for 30 minutes to let all those wonderful juices soak into the bread. If you’re pressed for time, you can skip the soak, but letting it rest really makes a difference.

Step 4: Sugar, Bake, and Wait

Sprinkle the coarse demerara sugar evenly over the top — this is going to give the casserole that crave-worthy crunchy crust. Pop it into a preheated oven at 165°C (340°F) and bake for 25-30 minutes until it’s lightly golden and set in the middle. When you take it out, let it rest for about 10 minutes to finish setting up before serving. This pause also gives you a perfect moment to prepare some maple syrup — because what’s French toast without a syrupy drizzle?

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Tips from My Kitchen

  • Use Day-Old Brioche: Fresh brioche can become too soggy and fall apart when soaked. Stale bread holds up just right.
  • Soak the Bread Well: I’ve found that the longer soak at room temp ensures every bite is custardy and flavorful.
  • Don’t Skip the Demerara Sugar: That crunchy sugar topping is a game changer, adding a delightful texture contrast.
  • Rest Before Serving: Letting it cool just a bit helps the casserole set and makes serving a breeze without crumbling.

How to Serve Baked Brioche French Toast Casserole Recipe

Baked Brioche French Toast Casserole, French Toast Breakfast Bake, Orange Brioche French Toast, Overnight Breakfast Casserole, Easy French Toast Bake - 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

I always top this casserole with a generous drizzle of pure maple syrup because it adds that cozy sweetness that makes every forkful feel like a warm hug. If you’re feeling fancy, a scattering of fresh berries or a dollop of whipped cream takes it to brunch-level amazing. A sprinkle of powdered sugar also looks pretty and adds a touch of delicacy if you like it light and sweet.

Side Dishes

Pairing it with crispy bacon or sausage links balances the sweetness nicely and makes it feel like a real meal. Fresh fruit salad or roasted citrus segments are my go-to for a refreshing contrast. I’ve also enjoyed it alongside scrambled eggs with fresh herbs when I want a hearty weekend breakfast spread.

Creative Ways to Present

For holiday mornings or a special brunch, I like to serve individual portions by scooping out triangles and stacking them prettily on plates with a drizzle of syrup and a mint sprig on top. Sometimes I bake it in individual ramekins for a charming one-person treat that feels extra thoughtful — plus, guests love the individual portions!

Make Ahead and Storage

Storing Leftovers

After it cools, I cover the casserole tightly with plastic wrap and pop it in the fridge. It keeps well for up to five days, which is perfect for busy mornings or when you want quick breakfasts on hand without extra fuss.

Freezing

This casserole freezes beautifully. I usually bake it right in a freezer-safe dish, then once cooled, wrap it tightly in plastic wrap and foil before slipping it into the freezer. It can stay frozen for up to three months. When I’m ready, I thaw it overnight in the fridge and bake it fresh for the best texture and flavor.

Reheating

To reheat, I set the oven to about 160°C (320°F) and bake for 10-15 minutes until warmed through and the top crisps back up — it’s way better than microwaving, which can make it soggy. If you’re in a rush, the microwave works fine but just know it’s not quite the same as fresh from the oven.

FAQs

  1. Can I use other breads instead of brioche for this recipe?

    Absolutely! While brioche is ideal due to its buttery richness and soft crumb, you can substitute challah, Texas toast, or even a sturdy white bread. Just make sure it’s a bit stale so it soaks up the custard well without falling apart.

  2. Can I prepare the casserole the night before?

    Yes! It actually benefits from an overnight soak in the fridge, which lets the custard infuse deeply into the bread. Just cover tightly and bake it fresh the next morning for a hands-off, impressive breakfast.

  3. What if I don’t have orange zest or juice?

    No problem! You can omit the orange and just use vanilla for flavor, or substitute with lemon zest for a different but still fresh citrus note.

  4. How do I prevent the casserole from getting soggy?

    Using day-old bread is key, plus don’t over-soak the bread. Also, baking at a moderate temperature and letting the casserole rest after baking helps the custard set nicely so it’s creamy without being soggy.

Final Thoughts

This Baked Brioche French Toast Casserole Recipe has become my go-to for celebratory breakfasts and laid-back weekend mornings alike. It’s warm, inviting, and feels a little fancy without any fuss. I hope you enjoy making it as much as I do — and more importantly, savor every sweet, custardy bite. So go ahead, gather that brioche and get cozy in your kitchen; you’re about to create something truly special that everyone will love.

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Baked Brioche French Toast Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

A delicious baked brioche French toast casserole featuring thick slices of brioche soaked in a fragrant orange-infused custard, baked until golden and topped with coarse sugar for a delightful crunch. Perfect for a comforting breakfast or brunch.

Ingredients

Bread

  • 1 brioche bread loaf (500 g), thickly sliced

Custard Mixture

  • 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

Topping and Preparation

  • 30 g butter
  • 12 g coarse sugar (demerara sugar)

Instructions

  1. Slice the Bread: Slice the brioche bread into 1.5 cm (0.6 inch) slices, about 12 to 14 slices. Cut each slice diagonally to make triangles.
  2. Make the Custard: In a medium bowl, whisk the eggs well. Add light brown sugar, orange zest and juice, vanilla extract, salt, and milk. Whisk until combined.
  3. Prepare the Dish: Grease a 22 x 13 cm (9×13 inch) casserole dish completely with butter, including sides. Reserve any extra butter for dolloping around the base.
  4. Soak the Bread: Submerge each triangle of brioche in the custard mixture fully, then place in the casserole dish with triangle points facing up. Pour any leftover custard over the bread.
  5. Rest: Let the soaked bread sit at room temperature for 30 minutes to absorb flavors fully.
  6. Add Topping: After resting, sprinkle coarse sugar evenly over the top of the casserole.
  7. Bake: Bake in a preheated oven at 165°C (340°F) for 30 minutes or until lightly golden and set.
  8. Rest and Serve: Remove from oven and let stand for 10 minutes before serving warm. Optionally drizzle with maple syrup for extra sweetness.

Notes

  • Use day-old or stale brioche bread for best results to prevent soggy texture.
  • Allowing the bread to soak for 30 minutes ensures maximum flavor infusion and custard absorption.
  • Serve warm straight from the oven with maple syrup for a comforting breakfast.
  • Cover leftovers with plastic wrap and refrigerate up to 5 days; reheat gently before serving.
  • This casserole freezes well; wrap securely in plastic wrap and foil, freeze up to 3 months, thaw overnight in refrigerator before baking.
  • Step-by-step images available in original blog post for visual guidance.

Nutrition

  • Serving Size: 1 slice (approx. 100 g)
  • Calories: 280 kcal
  • Sugar: 12 g
  • Sodium: 210 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 140 mg

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