This luscious Overnight Brioche French Toast Casserole is absolutely delicious, with a flavorful brown sugar crumble topping and warm maple syrup. It’s also very easy to make.
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Why You’ll Love This Recipe
In creating this recipe, it became clear that the line between “breakfast casserole” and “bread pudding” became completely blurred, and I have zero problem with that.
Here’s a few good reasons to try this delicious breakfast casserole:
- This recipe is best when it can be made the night before to eat the next morning, which is perfect and needed for house guests and gatherings throughout the year.
- An overnight soak in the refrigerator makes the currants plump up, the brioche is hydrated with a vanilla custard, and all is right with the world.
- This recipe is perfect with some scrambled eggs, bacon or sausage and fresh fruit for a hearty breakfast. Perfect for a holiday morning.
- It’s also great for weekend mornings, it’s an easy recipe that uses basic ingredients.
Ingredients You’ll Need
For the full recipe, list of ingredients and instructions, please scroll to the recipe card below.
- Brioche: Buttery brioche bread is usually sold already sliced in a loaf from the grocery store, but you can use a loaf from the local bakery. Slightly stale bread is best.
- Eggs: Large, please.
- Butter: Unsalted butter, softened.
- Milk: Whole milk or almond milk.
- Cream: This isn’t diet food remember.
- Maple Syrup: For it’s incredible flavor.
- Brown Sugar: Same.
- Pecans: The base of the crumble topping.
- Vanilla: A sweet note in the custard.
- Cinnamon and Nutmeg: Must-haves for this delicious recipe.
Step-By Step Instructions
- Start by buttering your baking dish, all over and up the sides of the dish.
- Cut the brioche loaf into 1-2″ inch cubes. Add it to the prepared dish.
3. Whisk together a custard with the eggs, cream, milk, spices and vanilla in a large mixing bowl.
4. Make a quick crumb topping with melted butter, toasted pecans, brown sugar, nutmeg and cinnamon.
5. Sprinkle the currants over the cubed bread. Pour the custard mixture over the top. Toss a little with your fingers, then drop the crumb topping all over and let it sit in the refrigerator for 6-8 hours or overnight.
Bake with aluminum foil for the first 20 minutes, then remove it and continue baking for another 30-35 minutes. Serve with warm maple syrup.
Tips and Possible Variations
- Use thick-sliced brioche or Texas Toast from the grocery store or bakery.
- This french toast recipe is best when it can sit for 6- 8 hours before baking, overnight is preferred.
- This recipe is best eaten the same day it’s baked, though it’s not bad on day two.
- You can use non-dairy heavy cream such as the brand Silk, available in well-stocked grocery stores.
- Use non-dairy milk if you’d like, and vanilla flavored is fine.
- Toast the pecans on a baking sheet at 350F degrees for 8-10 minutes.
- Measure the whole pecans, then toast and chop them.
- Currants can be found right near the raisins at most grocery stores.
- Try adding a half cup of semi-sweet chocolate chips to the recipe and call it dessert!
Serving Ideas
- This recipe has six generous servings, enough for the whole family, or 8 smaller portions.
- Serve this casserole with crispy bacon, scrambled eggs, fresh berries.
- Make a frittata instead of scrambled eggs, this very good version feeds 6-8 people too.
- Make a pitcher of fresh smoothies like this pineapple one, this outstanding mango smoothie(a Jamba Juice fave) or this showstopping iced tea and lemonade beverage. You could also make mugs of this very good hot chocolate.
- Another add-on to a special feast are these outstanding fruit crepes, which can be cooked in advance, set on a buffet table and be assembled by your guests. Let them choose from bowls of seasonal fruits, yogurt, whipped cream to make their own crepes.
- Make some Doritos Breakfast Nachos! These are super easy, super delicious.
Frequently Asked Questions
How do I store leftovers from this recipe?
Use an airtight container for up to three days in the refrigerator.
Can I double this recipe?
Sure can, but I’d suggest using two 9 x 13″ casserole dishes to bake them separately rather than one large dish.
Can I use something besides dried currants?
Sure, any dried fruit would work. Try golden raisins, cherries or dried cranberries.
Is maple syrup best to serve with this recipe?
It’s very good on this french toast casserole, but try raspberry jam or date syrup for variation.
More Recipes to Try
- Soft Chocolate Sugar Cookies: These are so good!
- Brownie Batter Hummus: Such a fun recipe for dessert.
- How Long Do Oranges Last? Handy tips and recipes.
- Fresh Tangerine Sorbet: Really delicious, light and refreshing.
- Starbucks Copycat Eggwhite Bites recipe: So easy to make at home.
- Zucchini Potato Frittata: An excellent, flexible recipe.
- Decorated Chocolate Covered Strawberries: A pretty and easy dessert.
- Banana Snack Cake: A moist, delicious cake.
- California Fig Banana Bread: A moist and delicious recipe.
- Carrot Currant Salad: Refreshing and delicious.
- Healthy Vegetable Side Dish Recipes: A great round-up of good stuff.
- Summer Pasta: An all-time favorite.
- Easy Chocolate Covered Pecans: Warning! These are addicting.
- Brown Sugar Marinade for Pork Chops: Juicy, delicious chops with this recipe.
- Fruit Toast: Fresh and pretty and so good.
If you’ve tried Overnight Brioche French Toast Casserole, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Overnight Brioche French Toast Casserole
This luscious overnight brioche breakfast casserole is absolutely delicious, and very easy to make.
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Servings: 6
Calories: 770kcal
Ingredients
- 1 loaf Brioche Bread, approx. 1 (one) pound, 4 (four) ounces, cut into cubes
- 2 tablespoons Butter, softened
- ⅓ cup Currants see note
- 6 large Eggs
- 1½ cups Heavy Cream Can be non-dairy cream, see note.
- ½ Cup Milk Can be non-dairy milk, see note.
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 2 tablespoons Pure Vanilla Extract
- 2 tablespoons Maple Syrup
- Crumble Topping
- ½ cup Whole Pecans, toasted and chopped see note
- ½ teaspoon Kosher Salt
- ¼ cup Brown Sugar
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 3 tablespoons Melted Butter
- Maple Syrup, for serving
Instructions
- Cut the brioche into 1 ½ – 2 (two) inch cubes. Smear the softened butter inside of the baking dish, all over the bottom and up the sides. Add the cubed brioche to the buttered dish. Sprinkle the currants over the brioche cubes. Make the custard in a large mixing bowl by whisking the eggs with the heavy cream, milk, salt, cinnamon, nutmeg, vanilla and maple syrup. Pour this egg mixture over the brioche, and let it sit while you make the crumble topping.
- To make the crumble topping, measure the whole pecans first, toast them at 350F degrees for 8-10 minutes, then finely chop them. In a medium bowl, add the toasted and chopped pecans, salt, brown sugar, flour, cinnamon, nutmeg and melted butter. Combine it together with your fingers to make pea-sized crumbs.
- Toss the brioche in the baking dish lightly with your fingers to make sure all the cubes are soaked in the custard. Drop the crumble topping in small bits all over the casserole, dotting it here and there in no particular pattern.
- Let the casserole sit in the refrigerator for 6-8 hours or overnight, covered with aluminum foil. To bake, preheat the oven to 350F degrees. Pull the casserole out of the refrigerator and allow it to sit at room temperature for 30 minutes before placing it in the oven, then place on the middle rack with the foil on for 20 minutes. Remove the foil, then continue to bake for another 30-35 minutes, until it is set but slightly jiggly in the middle. Let the casserole rest for a few minutes before slicing and serving with warm maple syrup.
- Alternatively, you can place the covered casserole directly from the refrigerator into your cold oven, and then turn the oven on to heat to 350F degrees. Just add about 5 minutes to your baking time if you cold start the baking like this.
Notes
- Currants can be found right near the raisins at most grocery stores, if you can’t find them, try raisins instead.
- Use thick-sliced brioche or Texas Toast from the grocery store or bakery.
- This recipe is best when it can sit for about 8 hours before baking, overnight is best.
- This recipe is best eaten the same day it’s baked, though it’s not bad on day two.
- You can use non-dairy heavy cream such as the brand Silk, available in well-stocked grocery stores.
- Use non-dairy milk if you’d like, and vanilla flavored is very good.
- Toast the pecans on a baking sheet at 350F degrees for 8-10 minutes.
- This recipe makes six generous servings, or 8 smaller.
Nutrition
Calories: 770kcal | Carbohydrates: 53g | Protein: 17g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 378mg | Sodium: 1017mg | Potassium: 295mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1967IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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- This post was updated with new content December, 2024.
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