Themes⚙
Brioche Cinnamon Overnight French Toast Casserole
Prep this overnight French toast casserole with brioche, cinnamon and maple topping for an easy holiday breakfast ready to bake in the morning.
holiday Morning French Toast Casserole is a make-ahead baked breakfast dish that transforms classic French toast into a convenient, crowd-friendly casserole. Cubes or slices of sturdy bread are soaked overnight in a custard of eggs, milk (or half-and-half), vanilla, and warm spices such as cinnamon and nutmeg, then topped with a buttery brown-sugar crumble—often accented with chopped pecans or a drizzle of maple syrup for added flavor and texture. The prepared dish is refrigerated overnight and baked the next morning until the center is tender and the topping is crisp, yielding a sweet, custardy interior and caramelized crust. Popular for holiday gatherings, it is especially served on festive morning when hosts prefer a stress-free, oven-ready breakfast that allows more time for family celebrations.
Brioche Cinnamon Overnight French Toast Casserole
A one-dish wonder, this bake streamlines cleanup and puts leftover brioche, challah, or even gluten-free bread to delicious use. The base recipe is endlessly adaptable—fold in fresh berries, swap in oat milk, or sprinkle chocolate chips—to suit every guest’s cravings and dietary needs without adding extra work.
Prep Time
30 minutes
30 minutes
Cook Time
45 minutes
45 minutes
Total Time
585 minutes
585 minutes
Ingredients
Brioche bread (preferably day-old), cut into 1-inch cubes 1 (14–16-oz) loaf
- Large eggs 8
- Whole milk 2 cups
- Heavy cream (or half-and-half) 1 cup
- Light brown sugar, packed ½ cup
- Granulated sugar ¼ cup
- Pure vanilla extract 1 tablespoon
- Ground cinnamon 2 teaspoons
- Ground nutmeg ¼ teaspoon
- Fine sea salt pinch (≈⅛ teaspoon)
- Unsalted butter, melted 3 tablespoons
- All-purpose flour (for streusel topping) ½ cup
- Light brown sugar, packed (for streusel) ½ cup
- Ground cinnamon (for streusel) 1 teaspoon
- Cold unsalted butter, diced (for streusel) ½ cup (1 stick)
- Chopped pecans or walnuts (optional crunchy topping) ½ cup
- Powdered sugar, for dusting (optional) as needed
- Pure maple syrup, for serving (optional) to taste
- Fresh berries, for serving (optional) 1–2 cups
Method
Grease a 9×13-inch baking dish with butter or nonstick spray
- Slice the brioche loaf into 1-inch cubes
- Spread the brioche cubes evenly in the prepared baking dish
- Crack the eggs into a large mixing bowl
- Whisk the eggs until the yolks and whites are fully combined
- Pour in whole milk and heavy cream and whisk to blend
- Add granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt to the bowl and whisk until smooth
- Slowly pour the custard mixture over the brioche cubes, making sure every piece is moistened
- Gently press the bread cubes down with a spatula so they absorb the custard
- Cover the dish tightly with plastic wrap or foil
- Refrigerate the casserole for at least 8 hours or overnight
- Cut cold unsalted butter into small cubes for the topping
- Combine brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt in a medium bowl
- Use your fingertips or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form
- Re-cover the crumb mixture and refrigerate it overnight alongside the casserole
- Remove the casserole and topping from the refrigerator 30 minutes before baking
- Preheat the oven to 350°F (175°C)
- Sprinkle the chilled cinnamon-sugar crumble evenly over the soaked brioche
- Bake the casserole uncovered for 40 to 50 minutes until the top is golden and the center is set
- Transfer the dish to a wire rack and let it cool for 10 minutes
- Dust the top with powdered sugar if desired
- Serve the brioche cinnamon overnight French toast casserole warm with maple syrup
Nutrition (whole recipe)
Calories
5650 kcal Protein
126 g Fat
357 g Carbs
514 g Fiber
12 g Sugar
347 g
5650 kcal Protein
126 g Fat
357 g Carbs
514 g Fiber
12 g Sugar
347 g
Notes
Cube the bread the night before and leave it uncovered so it dries slightly—drier pieces soak up custard without turning soggy. Dot the crumble with cold butter right before baking for deeper caramelization, and whisk a teaspoon of orange zest into the egg mixture to brighten the warm spices.
why this recipe
This overnight french toast casserole transforms simple pantry staples into a show-stopping holiday centerpiece, marrying the nostalgia of cinnamon-kissed French toast with the ease of a make-ahead bake. As it rests in the fridge, thick brioche soaks up a velvety custard laced with warm spices, ensuring every bite emerges from the oven pillow-soft inside with a golden, caramelized crust. The result is a fragrant, crowd-pleasing dish that frees you from morning prep, letting you savor the magic of Christmas morning alongside your guests instead of being trapped at the stove.
FAQs
FAQ acf
Frequently Asked Questions
Can I assemble the French toast casserole ahead of time and freeze it for later?
Yes. Assemble the casserole (without the streusel), wrap it tightly in two layers of plastic wrap plus a layer of foil, and freeze for up to 2 months; freeze the streusel in a separate zip-top bag. Thaw the casserole in the refrigerator overnight, add the chilled crumble, and bake as directed, adding 5–10 extra minutes if the center is still very cold.
Can I make this casserole dairy-free or gluten-free, and what substitutions should I use?
Absolutely. For a dairy-free version, use equal parts unsweetened oat, almond, or coconut milk instead of the milk/cream and replace the butter in both the custard and streusel with a plant-based stick margarine or coconut oil; just be sure your bread is dairy-free as well. To make it gluten-free, swap in a sturdy gluten-free loaf (such as GF brioche or challah) and use a cup-for-cup gluten-free all-purpose flour in the crumble—everything else, including bake time, stays the same.
How do I store and reheat leftovers so the topping stays crisp?
Cool leftovers completely, then refrigerate individual squares in a single layer inside an airtight container lined with a paper towel to absorb moisture. Reheat the pieces uncovered in a 350°F (175°C) oven or toaster oven for about 10–15 minutes until hot and the streusel re-crisped—skip the microwave, which makes the topping soggy.