Warm, custardy, and crisp on the edges, Brioche French Toast Bake is the kind of breakfast that makes the whole house smell like the weekend. It’s easy to put together, bakes in one pan, and feeds a crowd without flipping slices on a griddle. Prep it the night before or the morning of—both work.

Whether you’re serving family or hosting friends, this is the kind of dish that looks special but feels effortless. Add fresh berries and maple syrup, and breakfast is done.

What Makes This Special

This isn’t just regular French toast—it’s a loaf of buttery brioche soaked in a rich vanilla-cinnamon custard and baked until puffed and golden. The top gets lightly crisp, while the inside stays soft and custard-like.

It takes well to toppings, from fruit to nuts to a dusting of powdered sugar. Best of all, you can assemble it ahead, which makes mornings smooth and stress-free.

Ingredients

• Brioche bread (1 large loaf, about 16–20 ounces), slightly stale if possible
• Eggs (8 large)
• Whole milk (1 1/2 cups)
• Heavy cream (1 cup)
• Granulated sugar (1/3 cup)
• Brown sugar (1/4 cup), plus extra for sprinkling
• Vanilla extract (2 teaspoons)
• Ground cinnamon (1 1/2 teaspoons)
• Ground nutmeg (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Unsalted butter (2 tablespoons), melted, plus more for the pan
• Optional toppings: Maple syrup, powdered sugar, fresh berries, chopped pecans, whipped cream

Step-by-Step Instructions

1. Prep the pan. Grease a 9×13-inch baking dish with butter. This helps prevent sticking and adds flavor.
2. Slice the brioche. Cut into 1 to 1.5-inch cubes.If the bread is very fresh, let it sit out for 20–30 minutes to dry slightly. Slightly stale bread soaks up custard better.
3. Make the custard. In a large bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.
4. Assemble the bake. Add the brioche cubes to the dish, then pour the custard evenly over the top. Gently press the bread down so it absorbs the liquid.
5. Add melted butter. Drizzle the melted butter over the top for extra richness and a lightly crisp finish.
6. Rest time. For best texture, cover and refrigerate for at least 30 minutes and up to overnight.If baking right away, let it sit at room temperature for 15–20 minutes.
7. Preheat and prepare. Heat the oven to 350°F (175°C). Uncover the dish and sprinkle a tablespoon or two of brown sugar on top if you like a caramelized crust.
8. Bake. Bake for 40–50 minutes, until the center is set and the top is golden brown. The custard should no longer look wet, but the bread should still feel soft.
9. Rest and serve. Let it cool for 5–10 minutes before serving.Add maple syrup, berries, powdered sugar, or nuts to finish.

Keeping It Fresh

Leftovers keep well and make a quick weekday breakfast. Store cooled slices in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for 10–12 minutes or in the microwave in short bursts.

For longer storage, freeze individual pieces tightly wrapped for up to 2 months. Reheat from frozen in the oven until warmed through.

Why This is Good for You

This is comfort food, but you can still make it feel balanced. Eggs provide protein, which helps you feel satisfied. Using whole milk and a moderate amount of sugar keeps it indulgent without going overboard.

You can also add fiber and antioxidants with fresh berries and nuts. If you want to lighten it up, swap part of the cream for milk and reduce the sugar a bit. It will still taste rich because brioche brings so much flavor on its own.

Common Mistakes to Avoid

• Using bread that’s too soft. Very fresh bread can turn mushy.Dry or day-old brioche holds its shape better.
• Skipping the rest time. The bread needs time to absorb the custard. Without it, the center can bake up dry while the top gets too crisp.
• Overbaking. If you bake until very firm, the texture can turn rubbery. Pull it when the center is set but still soft.
• Under-seasoning. Vanilla, cinnamon, and a pinch of salt make the custard sing.Don’t skimp on flavor.
• Overcrowding toppings. Heavy toppings can weigh down the crisp edges. Add them lightly right before serving.

Variations You Can Try

• Blueberry Lemon: Fold 1 1/2 cups blueberries into the bread and add 1 tablespoon lemon zest to the custard.
• Cinnamon Roll Style: Swirl 1/3 cup softened butter mixed with 1/3 cup brown sugar and 1 tablespoon cinnamon over the top before baking. Finish with a simple powdered sugar glaze.
• Apple Pecan: Add 2 cups thinly sliced apples and 1/2 cup chopped pecans.Sprinkle with extra cinnamon and brown sugar.
• Chocolate Hazelnut: Dollop spoonfuls of chocolate-hazelnut spread between bread layers and top with chopped hazelnuts.
• Pumpkin Spice: Whisk 3/4 cup pumpkin purée into the custard and add 1 teaspoon pumpkin pie spice. Reduce milk by 1/2 cup to keep the custard thick.
• Dairy-Lighter: Use 2 cups whole milk and skip the cream. The texture will be slightly less rich but still delicious.
• Gluten-Free: Use a gluten-free brioche-style loaf and the same custard; bake times stay similar.

FAQ

Can I make this the night before?

Yes.

Assemble the dish, cover, and refrigerate overnight. In the morning, uncover and bake. The overnight soak gives the custard time to absorb, which improves texture.

What if I can’t find brioche?

Use challah or a soft, enriched white bread.

If the loaf is very fresh, slice and let it dry out on a sheet pan for 30–60 minutes before assembling.

How do I know it’s done?

The top should be golden and slightly crisp, and the center should be set but still soft. If you gently shake the pan, it should jiggle slightly, not slosh.

Can I reduce the sugar?

Absolutely. You can cut the sugar by a third without affecting the bake.

Sweeten at the table with maple syrup if needed.

How do I prevent soggy bottoms?

Use slightly stale bread, give it enough rest time to absorb custard, and avoid overloading with liquid. If your dish is very deep, bake a bit longer and tent with foil if the top browns too quickly.

Can I bake it in smaller dishes?

Yes. Divide the mixture into two 8×8-inch pans or individual ramekins.

Reduce bake time and start checking for doneness around 25–30 minutes for smaller portions.

What’s the best way to reheat without drying it out?

Reheat in a low oven (around 300°F) and cover loosely with foil for most of the time. Uncover for the last few minutes to crisp the top.

Is it safe to leave on the counter after baking?

Let it sit for up to 2 hours for serving, then refrigerate leftovers. Because it contains eggs and dairy, don’t leave it out for longer.

In Conclusion

Brioche French Toast Bake is a low-effort, high-reward brunch that tastes like a hug.

It’s simple to assemble, easy to tweak, and always looks impressive coming out of the oven. With a few pantry staples and a good loaf of brioche, you’ll have a warm, crowd-pleasing breakfast ready to go. Keep it classic or try a variation—either way, you’ll want this in your weekend rotation.