This Less Egg Brioche French Toast Casserole is soft, custardy, and cinnamon-sugary — all the comfort of the classic, with fewer eggs and no overnight soak. I tested and tweaked this version to be more affordable and practical without sacrificing the cozy brunch vibes we all love!
If you like this recipe, also try my Strawberry Stuffed French Toast (this was one of my first recipes on the blog!), my Sausage Breakfast Casserole or my classic French Toast!
A budget friendlier breakfast casserole
Groceries are wild right now. Even though egg prices have dropped a little since the worst of it, they still feel expensive — and I wanted to see if I could make a French toast casserole that’s a little more budget-friendly but still totally indulgent.
This one’s got fewer eggs, no overnight soak, and still comes out soft, custardy, cinnamon-sugary, and just sweet enough.
It’s practical, cozy, and the kind of thing I make when I want a special breakfast that doesn’t drain the grocery budget (or require me to remember anything the night before). I serve it with berries (or fruit salad if I feel like chopping), maple syrup and a dollop of Greek yogurt. Easy, but feels fancy!
Why this version works so well
- Only 3 eggs – Most baked French toast recipes call for 6–8. I found that with just 3 and a little flour to help thicken the custard, you still get that tender, custardy texture — without using half a carton.
- Brioche = richness – The bread itself brings so much buttery flavor that you don’t need a heavy custard to carry the dish.
- Quick-soak method – You don’t need to plan ahead. Just pour, press, let it sit for 10–15 minutes, and bake. But you can refrigerate it overnight if you want to. It’s flexible like that.
- Sugared top – That sprinkle of granulated sugar on top creates the lightest little crust that makes it feel special.
The magic ingredient is… plain flour
A little flour and extra milk do a lot of the heavy lifting here, so we don’t need a ton of eggs to get that soft, custardy texture. The cinnamon adds just enough warmth without turning it into dessert — but if you love spice, you can absolutely add a pinch of nutmeg or cardamom too.
Use brioche if you can, but challah or a soft white sandwich loaf will work in a pinch — just avoid anything too dense or dry, since we’re not soaking it overnight. And while the brown sugar brings that mellow caramel note, regular white sugar will do fine if that’s what you’ve got.
As for toppings? Totally up to you. A dusting of powdered sugar is sweet and simple, but maple syrup and fresh berries never hurt anybody!
Less Egg Brioche French Toast Casserole
Ingredients
- 1 (14–16 oz) loaf soft brioche (cut into 1-inch cubes; Challah, Texas toast or another thick sandwich loaf also work great – nothing too dry, since we skip the overnight soak)
- 3 large eggs
- 2 cups whole milk (swap ½ cup milk for cream if you want it richer)
- ⅓ cup brown sugar (white sugar works in a pinch)
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon (if you like more spice, a pinch of nutmeg or cardamom complements the cinnamon)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon granulated sugar (for topping)
- powdered sugar, maple syrup, fresh berries (optional for serving)
Instructions
- Prep:Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish. Get your ingredients ready.1 (14–16 oz) loaf soft brioche
- Make custard:In a medium bowl, whisk together eggs, milk, brown sugar, flour, cinnamon, vanilla, and salt until fully smooth.3 large eggs, 2 cups whole milk, ⅓ cup brown sugar, 1 tablespoon all-purpose flour, ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Assemble:Place the bread in your pan in an even layer. Pour the custard over the bread, pressing down gently to help it soak in. Let the casserole sit for 10–15 minutes while the oven finishes preheating.
- Sprinkle with sugar:Sprinkle the top with granulated sugar for a light, sweet crust.1 tablespoon granulated sugar
- Bake:Bake the casserole for 35–40 minutes, or until puffed, golden, and just set in the center.
- Finish and serve:Let the casserole cool for 5–10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and add fresh berries if you like.powdered sugar, maple syrup, fresh berries
Make-ahead option
You can fully assemble this casserole the night before. Cover and refrigerate overnight, then bake straight from the fridge — just add 5–10 minutes to the bake time.
A few tips so you get it right the first time
- Use soft brioche – It soaks up the custard beautifully. Slightly stale is fine, but it shouldn’t be too dry. Challah, Texas toast or another thick sandwich loaf also work great.
- Don’t skip the flour – It helps thicken the custard without adding more eggs.
- Let it sit before baking – 10–15 minutes is enough for the bread to soak up the custard.
- Sprinkle the sugar last – That’s how you get the golden top!
- Want it richer? – Swap ½ cup of the milk for cream. Totally optional, but dreamy.
Got leftovers?
Leftovers:
Cover and refrigerate any leftovers for up to 4 days. Reheat individual slices in the microwave (30–60 seconds), or warm larger portions in a 300°F oven until heated through. It’s still delicious the next day — maybe even better.
Freezing:
You can freeze this casserole fully baked and cooled. Just slice it into portions, wrap them tightly in foil or parchment, and store in a freezer bag or airtight container.
To reheat, thaw in the fridge overnight and warm in the oven or toaster oven at 325°F until hot. Perfect for make-ahead breakfasts or “treat yourself” weekday moments.
Can’t wait to hear if you try it
If this casserole makes its way to your table, I’d love to hear what you think!
Leave a comment below, and pin it now so you don’t lose track of it next time you have extra eggs to spare!
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