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Warm baked overnight brioche French toast casserole with cinnamon pecan streusel and maple syrup

Overnight Cinnamon Brioche French Toast Casserole

Thick cubes of rich golden brioche bread soaked overnight in a spiced cinnamon-vanilla egg custard, baked to golden perfection with a crunchy buttery brown sugar pecan streusel. Drizzled with warm maple syrup for the ultimate effortless holiday or weekend brunch!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 generous brunch slices
Course: Baked Casserole, Breakfast, Brunch
Cuisine: American, French Brunch
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Brioche Bread & Spiced Custard Base
  • 1 loaf (16 oz) brioche bread cut into 1-inch cubes
  • 8 large eggs room temperature
  • 1.5 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/3 cup light brown sugar packed
  • 1 tbsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp fine sea salt
Crunchy Pecan Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter cold, cubed
Serving & Garnishes
  • pure maple syrup for serving warm
  • 2 tbsp powdered sugar for dusting
  • fresh berries for garnish

Method
 

Step 1: Layer Bread & Whisk Custard
  1. Butter a 9x13-inch ceramic baking dish. Arrange the cubed brioche bread evenly across the dish in an even, airy layer.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, nutmeg, and sea salt until completely smooth and emulsified.
Step 2: Pour Custard & Overnight Soak
  1. Pour the spiced egg custard evenly over all the brioche bread cubes, ensuring every single piece is moistened. Lightly press the bread down with the back of a spoon to help it drink up the liquid.
  2. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (at least 4 hours, ideally 8 to 12 hours) so the custard fully absorbs into the heart of the brioche.
Step 3: Prepare the Streusel & Bake
  1. In the morning, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes while making the streusel.
  2. In a small bowl, combine flour, brown sugar, cinnamon, and chopped pecans. Cut in the cold cubed butter using a pastry cutter or your fingertips until coarse, crumbly clusters form. Scatter streusel evenly over the soaked bread.
  3. Bake uncovered for 42 to 45 minutes until the center is set and puffed, and the streusel topping is golden brown and delightfully crunchy.
Step 4: Rest, Dust & Serve A La Mode
  1. Let the casserole rest for 10 minutes so the warm custard settles for clean, picture-perfect slicing.
  2. Dust lightly with powdered sugar, scatter with fresh raspberries, and drizzle generously with warm pure maple syrup. Serve immediately with hot coffee!

Nutrition

Serving: 1generous brunch sliceCalories: 410kcalCarbohydrates: 48gProtein: 10gFat: 20gSaturated Fat: 10gCholesterol: 165mgSodium: 320mgPotassium: 210mgFiber: 2gSugar: 24gVitamin A: 16IUVitamin C: 1mgCalcium: 14mgIron: 12mg

Notes

Chef Technique Cue: Stale or lightly toasted brioche is key! Fresh bread can become soggy, while slightly dried cubed brioche acts like a sponge, soaking up the spiced vanilla cream custard without losing its luxurious bread structure.

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