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maple syrup drizzling over slices of brioche French toast casserole
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Less Egg Brioche French Toast Casserole

This easy Brioche French Toast Casserole is soft, custardy, and sweet — made with just 3 eggs, no overnight soak, and ready for brunch in under an hour.
Prep Time10 minutes
Cook Time40 minutes
Resting15 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Difficulty: Easy
Servings: 8 servings
Calories: 270kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 (14–16 oz) loaf brioche cut into 1-inch cubes
  • 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
  • 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 9x13-inch baking dish. Add brioche cubes to the dish in an even layer.
    1 (14–16 oz) loaf brioche
  • 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
    preparations for brioche French toast casserole
  • 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.
    pouring custard over brioche cubes
  • Sprinkle the top with granulated sugar for a light, sweet crust.
    1 tablespoon granulated sugar
    unbaked brioche French toast casserole
  • Bake for 35–40 minutes, or until puffed, golden, and just set in the center.
    baked brioche French toast casserole
  • Let 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
    brioche French toast casserole being served

Notes

  • Make-ahead: Assemble and refrigerate overnight; bake cold with 5–10 extra minutes.
  • Use soft brioche (not too dry). Challah, Texas toast or another thick sandwich loaf also work great.
  • Flour thickens the custard without more eggs.
  • Let sit 10–15 min before baking to soak.
  • Sprinkle sugar last for golden top.
  • Swap ½ cup milk for cream if you want it richer.
  • Leftovers keep 4 days in fridge.
  • Freeze slices tightly wrapped; reheat at 325°F.

Nutrition

Serving: 1serving (about 3x4.5 inches) | Calories: 270kcal | Carbohydrates: 34g | Protein: 8g | Fat: 10g