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French toast casserole in a dish, topped with chopped pistachios.
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Brioche French Toast Casserole

A rich and comforting Brioche French Toast Casserole made with creamy pistachio butter, honey, and vanilla. Soft inside, golden on top, and perfect for any brunch.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 8 servings
Author: Rena

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.
    Overhead shot of ingredients in a food processor, including butter, pistachio butter, cream cheese, and honey, ready to blend for the custard base of a brioche French toast casserole.
  • Blend until smooth and creamy, scraping down the sides as needed so everything combines evenly.
    Smooth pistachio and cream cheese mixture blended in a food processor until creamy and uniform in texture.
  • Add the 8 large eggs and 1 cup whole milk, then blend again until the mixture looks creamy and well combined.
    Food processor filled with blended pistachio mixture, with eggs and milk added on top before mixing into a custard.
  • 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.
    Pouring the pistachio custard over neatly layered brioche slices in a white casserole dish, preparing for baking.
  • 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.
    Baked Brioche French Toast Casserole in a white baking dish, golden brown on top with chopped pistachios scattered throughout.

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.
Storage:
  • 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

Calories: 583kcal | Carbohydrates: 53g | Protein: 19g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 411mg | Potassium: 426mg | Fiber: 4g | Sugar: 23g | Vitamin A: 939IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 4mg