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This Brioche French Toast Casserole is cozy, buttery, and just the kind of breakfast that makes everyone slow down for a minute. It’s perfect for holidays, lazy weekends, or anytime you’ve got guests to feed without making individual French toasts.
This recipe nails that sweet spot between cozy comfort and total ease, no timing stress, just one big dish doing all the heavy lifting. It bakes into these soft, buttery layers that make your morning feel a little fancy. The rich brioche soaks up a custardy mix of eggs, milk, and vanilla, then bakes into golden layers with a soft center and crisp edges. Serve it warm with a drizzle of maple syrup or a dusting of powdered sugar, and watch how fast it disappears.
If you’re all about that soft, custardy French toast goodness, check out my Baked French Toast Casserole or Blueberry French Toast Bake.
Recipe Overview
Ingredients Needed
Here’s everything you’ll need to make this Brioche French Toast Casserole. The full measurements are listed in the recipe card further down.
- Brioche bread: Use a loaf that’s a day or two old so it soaks up the custard without getting soggy. I like brioche best but challah or thick-cut French bread works too.
- Butter: Softened to spread easily and to keep the bread golden and rich.
- Pistachio nut butter or cream: Either one you go wth is fine. Pistachio cream will make it sweeter.
- Cream cheese: Softened to room temperature so it blends smoothly with the pistachio butter.
- Honey: Adds gentle sweetness and helps balance the richness of the cream cheese. You can use maple syrup.
- Large eggs: Room temperature eggs whisk in easily for a smooth custard.
- Whole milk: Whole milk gives the right balance of richness and moisture, but half-and-half works too if you want it creamier.
- Pure vanilla extract: Rounds out the flavor and makes the whole thing smell amazing while it bakes.
- Chopped roasted pistachios: Sprinkle on top for crunch and a little color.
How to make Brioche French Toast Casserole
Here’s how to make it come out golden, soft, and perfectly baked every single time:
Step 1: Preheat your oven to 350°F, and grease a 9×13-inch baking dish with some of the softened butter so that nothing sticks. In a food processor, add the remaining butter, pistachio butter or cream, cream cheese, honey, and vanilla.
Step 2: Blend until smooth and creamy, scraping down the sides as needed so everything combines evenly.
Step 3: Add the eggs and milk, then blend again until the mixture looks creamy and well combined.
Step 4: Cut the brioche slices into quarters and arrange them snugly in your prepared dish. Pour the pistachio custard evenly over the bread, pressing it down gently so every piece soaks up the liquid. Cover the dish with foil and refrigerate for at least 45 minutes, or overnight if you want to prep ahead. This helps the brioche absorb all that flavor.
Step 5: Bake, covered, for 30 minutes. Then remove the foil and bake for another 25-30 minutes, until the top is golden brown and slightly crisp. Once baked, sprinkle with roasted pistachios and drizzle with extra pistachio butter or cream if you’re feeling fancy. Serve warm and enjoy.
Variations & Tips
→ Sprinkle powdered sugar or drizzle maple syrup over the top right before serving for that bakery-style finish.
→ If your brioche is fresh, cube or slice it and let it sit out overnight, or toast it lightly first. Slightly stale bread soaks up the custard better.
→ To save time in the morning, prep the custard mixture the night before, cover, and refrigerate overnight.
→ Leftovers taste amazing cold or reheated, so don’t be afraid to make the full batch even if you’re serving fewer people.
→ Add chocolate chips to the bread before the custard if you prefer it chocolatey.
→ For a nut-free option, use sunflower seed butter instead of pistachio butter. You could even try cookie butter like Biscoff spread for something more indulgent!
Common Questions
Yes, that chill time is key. It lets the bread absorb the custard, so every bite turns out soft and creamy instead of dry in the middle.
For sure! Swap the milk and cream cheese for your favorite dairy-free versions, and use plant-based butter. It still bakes up golden and fluffy.
The top should look puffed and golden, and the center should feel set when you give it a gentle jiggle. If it still looks a little wet, pop it back in for another few minutes.
Once it’s cooled, cover it and store it in the fridge for up to 4 days.
I like to warm it in the oven at 325°F for about 10 minutes so it stays crisp on top. A quick microwave zap works too if you’re in a rush, but don’t overdo it or it’ll lose that soft, custardy texture.
More breakfast ideas
- Blueberry Breakfast Bars
- Chocolate Overnight Oats
- Pumpkin Banana Bread
- Peanut Butter Jelly Stuffed French Toast
- No Bake Peanut Butter Oatmeal bars
- Healthy Strawberry Muffins
- Scrambled Pancakes Recipe
- Pumpkin French Toast
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Brioche French Toast Casserole
Ingredients
- 1 packet brioche Loaf bread, sliced
- 2 tablespoons softened butter, divided
- ½ cup pistachio nut butter, or pistachio cream
- 8 ounces cream cheese, softened to room temperature
- ½ cup honey
- 8 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup chopped roasted pistachios
Instructions
- Preheat your oven to 350°F, and grease a 9×13-inch baking dish with some of the 2 tablespoons softened butter so that nothing sticks. In a food processor, add the remaining butter, ½ cup pistachio nut butter, 8 ounces cream cheese, ½ cup honey, and 2 teaspoons pure vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed so everything combines evenly.
- Add the 8 large eggs and 1 cup whole milk, then blend again until the mixture looks creamy and well combined.
- Cut the 1 packet brioche Loaf bread (slices) into quarters and arrange them snugly in your prepared dish. Pour the pistachio custard evenly over the bread, pressing it down gently so every piece soaks up the liquid. Cover the dish with foil and refrigerate for at least 45 minutes, or overnight if you want to prep ahead. This helps the brioche absorb all that flavor.
- Bake, covered, for 30 minutes. Then remove the foil and bake for another 25-30 minutes, until the top is golden brown and slightly crisp. Once baked, sprinkle with roasted ½ cup chopped roasted pistachios and drizzle with extra pistachio butter or cream if you’re feeling fancy. Serve warm and enjoy.
Notes
- Use slightly stale brioche so it soaks up the custard without turning soggy.
- Make sure the cream cheese is softened before blending for a smooth, creamy mixture.
- Don’t skip the chill time; it helps the bread absorb all that custard flavor.
- Let the casserole rest for a few minutes after baking, so it sets up nicely before slicing.
- Sprinkle the pistachios just before serving for the best crunch and color.
- Store leftovers covered in the fridge for up to 4 days.
- Reheat in the oven at 325°F until warmed through, or microwave gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
