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–+ servings

Overnight Brioche French Toast Bake

Thick cubes of rich, buttery brioche bread soaked overnight in a velvety spiced vanilla-cinnamon custard, baked until golden and puffed, and topped with a crunchy brown sugar streusel. The ultimate effortless make-ahead holiday breakfast and weekend brunch centerpiece.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Brioche Bread & Spiced Custard Base
  • 1 lb brioche bread loaf day-old preferred, cut into 1-inch cubes
  • 8 large eggs room temperature
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream for rich custardy texture
  • 1/3 cup pure maple syrup Grade A amber
  • 1.5 tbsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg freshly grated
  • 1/2 tsp fine sea salt balances the sweetness
For the Brown Sugar Cinnamon Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar firmly packed
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter cold, diced into small cubes
  • 1 cup fresh mixed berries raspberries, blackberries, blueberries for garnish
  • 2 tbsp powdered sugar for dusting

Method
 

Step-by-Step Baking Instructions
  1. Grease a 9x13-inch ceramic or glass baking dish with 1 tablespoon of softened butter. Cut the brioche loaf into 1-inch cubes and spread them evenly in the prepared dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt until completely smooth and emulsified.
  3. Pour the egg custard evenly over the brioche cubes in the baking dish. Gently press down on the bread cubes with a spatula to ensure every piece absorbs the custard.
  4. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or at least 4 hours, up to 24 hours).
  5. The next morning, remove the baking dish from the refrigerator and let it sit on the counter for 20 minutes to take the chill off while preheating your oven to 350°F (175°C).
  6. Make the streusel topping: In a small bowl, whisk together flour, dark brown sugar, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until crumbly pea-sized clusters form.
  7. Scatter the streusel topping evenly over the soaked brioche bread.
  8. Bake uncovered at 350°F (175°C) for 40 to 45 minutes until the top is golden brown and crunchy, and the center is puffed and set (a knife inserted into the center should come out clean).
  9. Let rest for 10 minutes before slicing into generous squares. Dust with powdered sugar, top with fresh berries and melting butter, and serve with warm maple syrup.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 48gProtein: 12gFat: 21gSaturated Fat: 11gCholesterol: 195mgSodium: 380mgPotassium: 240mgFiber: 2gSugar: 24gVitamin A: 680IUVitamin C: 4mgCalcium: 140mgIron: 2.4mg

Notes

Using slightly stale day-old brioche bread prevents the bake from becoming mushy, as drier bread absorbs the rich custard like a sponge. Allowing the soaked bread to rest overnight produces that signature souffle-like, custard-soft center with golden puffed edges.

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