Go Back
Baked French toast with brioche bread in a casserole dish with a spatula.
Print Pin
4.80 from 10 votes

Baked French Toast With Brioche Bread

Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Chill time 12 hours
Total Time 12 hours 45 minutes
Servings 24 pieces
Calories 140kcal
Author Kristine Underwood

Ingredients

  • 1/3 cup unsalted butter
  • 1/3 cup brown sugar (dark, packed—may use light brown sugar)
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 loaf brioche bread (day-old and sliced thick)
  • 8 eggs
  • 1 1/4 cup milk (any kind or dairy-free)
  • Powdered sugar and cinnamon (for sprinkling )
  • Maple syrup (for serving)

Instructions

  • Arrange a rack in the middle of the oven and preheat to 350°F. Cut the brioche slices in half diagonally to make triangles and spread them out in a single layer on a baking sheet. Toast until dry and very lightly golden-brown, about 10 minutes. Set aside to cool slightly.
  • Carefully arrange the toasted bread triangles in the bottom of a large rectangular casserole dish.
  • Melt butter in the microwave. Add brown sugar, vanilla extract, and sea salt. Stir until smooth. Let cool.
  • Add the eggs, 2 or 3 at a time and whisk until smooth. Continue until all of the eggs have been whisked.
  • Pour in the milk and whisk to combine.
  • Carefully pour the egg mixture over all the slices of French toast.
  • Cover baking dish tightly with aluminum foil and refrigerate 1 hour to overnight.
To Bake the French Toast:
  • Preheat oven to 350 degrees. Bake French toast for 40 minutes, covered for the first 20 minutes. Remove the cover for the last 20 minutes.
  • Before serving sprinkle powdered sugar and cinnamon over the top. Serve with warm maple syrup.
Notes
  • The nutritional information is for the prepared French toast only and does not include the maple syrup or other toppings.
  • Use dry, day-old brioche bread. Fresh brioche can turn soggy. For best results, use day-old bread, leave it sitting out overnight, or toast the slices in the oven until dry and slightly golden.
  • Use a large brioche loaf (about 16 oz). If your loaf is smaller, reduce the custard slightly or increase the bread to avoid a runny texture.
  • If the center still looks wet after 40 minutes of baking, cover lightly with foil and bake an additional 10–15 minutes, until the custard is fully set.
  • This French toast can be made the night before and baked in the morning. Be sure to cover it tightly in the fridge while it rests.
  • If you're concerned about a runny texture, whisk 1 tablespoon of all-purpose flour or cornstarch into the custard for added stability (not required).
  • Let the French toast rest for 5–10 minutes after baking for easier slicing and serving.
Nutrition
Serving: 2 pieces | Calories: 140kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 210mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg