Perfect Overnight Brioche French Toast Casserole Recipe with Maple Glaze for Easy Breakfast
A comforting and easy overnight French toast casserole made with brioche bread soaked in a spiced custard, baked to golden perfection and topped with a rich maple glaze. Perfect for lazy weekend mornings or special brunch occasions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 8-12 hours soaking + 45 minutes baking
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) day-old brioche bread, cut into 1-inch cubes
- 6 large eggs, room temperature
- 2 cups (480ml) whole milk (can substitute half with cream for richer custard)
- ½ cup (100g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons butter, melted (plus extra for brushing on top)
- ¾ cup (180ml) pure maple syrup
- 2 tablespoons powdered sugar
- Optional add-ins: fresh berries (blueberries or raspberries), chopped pecans, sliced bananas
Instructions
- Cube 1 pound (450g) of day-old brioche into 1-inch pieces and place evenly into a greased 9×13-inch baking dish.
- In a large bowl, whisk together 6 large eggs, 2 cups (480ml) whole milk, ½ cup (100g) granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon salt until smooth.
- Pour the custard mixture evenly over the brioche cubes. Gently press the bread down with a spatula to submerge as much as possible. Let sit for 10 minutes or cover tightly and refrigerate overnight for best flavor infusion.
- Preheat the oven to 350°F (175°C). Remove the casserole from the fridge if chilled.
- Brush or drizzle 2 tablespoons melted butter evenly over the soaked bread cubes.
- Bake uncovered for 40-45 minutes until the top is golden brown and custard is set but slightly jiggly in the center. Test doneness by inserting a knife or toothpick; it should come out mostly clean.
- While baking, prepare the maple glaze by warming ¾ cup (180ml) pure maple syrup and 2 tablespoons powdered sugar in a small saucepan over low heat, stirring until smooth and slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
- Let the casserole rest for 5 minutes after baking. Drizzle the warm maple glaze generously over the top before serving.
Notes
Use day-old brioche for best texture to avoid sogginess. Do not overmix bread and custard to keep bread cubes intact. Bake uncovered to achieve a crisp top. Prepare maple glaze low and slow to avoid burning. The casserole can be assembled and soaked overnight for convenience. Leftovers reheat best in the oven to maintain texture.
Nutrition
- Serving Size: About 1/8 of the cas
- Calories: 320
- Fat: 12
- Carbohydrates: 40
- Protein: 9
Keywords: overnight French toast casserole, brioche French toast, maple glaze, easy breakfast casserole, brunch recipe, make-ahead breakfast