Protein Brioche French Toast Casserole

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This Brioche French Toast Casserole is a a must try breakfast dessert perfect for company or lazy Sunday mornings. The brioche bread creates a buttery, fluffy and perfectly devour-able casserole with the right amount of sweetness. Can be made ahead of time for minimal morning prep and easy to bring to brunches to share. This breakfast delight will not disappoint.
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Syrup pouring over a slice of brioche French toast casserole.

Whether it’s Mother’s Day, Christmas morning, a special birthday or a lazy weekend, this French toast casserole is the perfect breakfast for all special occasions and is one everyone will enjoy.

Made with fluffy and buttery brioche bread and topped with a sweet egg mixture, this breakfast casserole can be confused as dessert. Top with maple syrup and powdered sugar and pair with fresh fruit and maple chicken sausage for the perfect brunch spread.

This is an easy recipe for guests since you can prep it ahead of time and pop it in the oven the next morning for an easy breakfast treat. If you like breakfast casseroles definitely try my beloved cinnamon roll French toast casserole and chicken and waffles casserole.

Why you’ll love this recipe

  • Tastes like dessert but with 15g of protein per serving!
  • It can be made ahead of time or quickly put together in the morning. 
  • Perfect for weekend mornings and one the whole family will love!

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Brioche French Toast Casserole. 

Brioche Bread:  I used Signature Select brioche bread. Challah or sweet rolls are good alternatives.

Egg and Egg Whites: this recipe calls for a mixture of eggs and egg whites. To omit egg whites completely, add 3 additional eggs. To use only egg whites add an additional 1/2 cup egg whites. 

Milk: use any milk or non dairy milk you prefer. I used 1% but whole milk is fine. For a more decedent casserole use heavy cream.

Vanilla Protein Powder: Use any protein powder you like but vanilla complements this recipe well. I like the brand PEScience. It is awesome in classic french toast like in my protein french toast as well.

Light Maple Syrup: any lite syrup or regular maple syrup will work. You could also substitute with honey, agave or your favorite syrup substitute. 

Vanilla: adds depth so I definitely recommend but can be omitted. 

Spices: cinnamon and nutmeg really add flavor and should not be omitted. 

Almond Flour: I used Bob’s Red Mill. Can be replaced with all purpose flour at a 1:1 ratio.

Nuts: I used chopped walnuts. Substitute for pecans, walnuts or almonds or omit all together. 

Variations

  • Add fruit like fresh blueberries or strawberries.
  • Add pumpkin spice for a fall holiday twist.

Dietary Modifications

  • To make this recipe gluten-free try using a gluten-free brioche bread or sweet roll. I like Canyon Bakehouse.
  • For dairy-free use plant-based milk and a dairy-free protein powder.
Brioche French toast casserole sliced in a baking pan.

How to make this baked French toast casserole:

Step 1: Prep the bread for Brioche French Toast Casserole

Spray a a 9×13-inch casserole dish with cooking spray, being sure to get all edges well. Cube the brioche bread and arrange the cubed bread across the bottom of the dish.

Step 2: Prep the egg mixture

In a large mixing bowl, whisk together the eggs, milk, protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Step 3: Assemble and refrigerate

Pour the egg mixture evenly over the bread cubes, making sure all the bread is soaked. Use a spatula to gently press down on the bread to help it absorb the liquid. Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, up to overnight. This allows the bread to really soak up the egg mixture! 

Step 4: Preheat & Prepare topping

When you’re ready to cook the casserole, preheat your oven to 350 degrees Fahrenheit. Prepare the topping by combining the melted butter, almond flour, maple syrup, cinnamon, and salt in a small bowl. Mix until well combined. 

Step 5: Add topping and bake

Remove the casserole from the refrigerator and uncover it. Using a spoon, spoon the topping across the top evenly and using the back of the spoon spread it across the top of the casserole so the entire casserole is covered. Bake the casserole for 45-50 minutes, or until the top is golden brown and the center is set. If the topping is browning too quickly, loosely cover the dish with aluminum foil.

Step 6: Serve & Enjoy

Remove the brioche French toast casserole from the oven and let it cool for 5-10 minutes before serving. Cut it into equal squares (or see note on grams per serving) and serve with additional maple syrup and fresh berries, if desired. 

Syrup pouring over a slice of brioche French toast casserole topped with strawberries.

Recipe FAQs

What to serve with French toast casserole?

Top this Brioche French Toast Casserole with maple syrup, powdered sugar, whipped cream, fresh fruit or pair with Blueberry Breakfast Sausage or maple chicken sausage for added protein. 

Can I make a different topping for the Brioche French Toast Casserole?

Yes, yes, yes, it’s all about the topping on this brioche French toast casserole. Add brown sugar to the mixture for added sweetness. 

What add in’s can I put in brioche French toast casserole?

There are so many ways you can add a little something to make the Brioche French Toast Casserole uniquely yours. You can add any flavor protein powder to change up the casserole. For something a little more fruity consider adding blueberries, banana or strawberries into the egg mixture before you soak the bread. Keep in mind changes may change the consistency.  

Can I use other types of bread for this recipe?

Of course! Kings Hawaiian Sweet Rolls and challah bread have similar light textures and are great bread substitutes for the Brioche French Toast Casserole. For a heavier casserole a traditional French bread works but keep in mind the cook time might vary due to the density of the bread. 

Can I make this ahead of time?

This easy casserole can be assembled the night before and tossed into the oven the morning of serving. It’s best served warm right out of the oven but will reheat in the unlikely event you have leftovers. Try reheating it in the air fryer the next day for 5 minutes for a crispy outside and soft inside! 

What is brioche bread?

Brioche bread has more eggs and butter than regular bread resulting in a light and fluffy pastry-like bread. It makes the dish light and airy as opposed to a traditional French toast that is heavier and heartier. The lightness creates a golden brown flakey top that pulls apart easily. I used Signature select sliced brioche.

How to store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

Syrup pouring over a slice of brioche French toast casserole.

Brioche French Toast Casserole

Danielle Lima
This Brioche French Toast Casserole is a a must try breakfast dessert perfect for company or lazy Sunday mornings. The brioche bread creates a buttery, fluffy and perfectly devour-able casserole with the right amount of sweetness. Can be made ahead of time for minimal morning prep and easy to bring to brunches to share. This breakfast delight will not disappoint.
5 from 9 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 256 kcal

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Ingredients
  

  • 1 loaf brioche bread cut into 1-inch cubes, 14 slices
  • 3 eggs
  • 1/2 cup liquid egg whites 120g
  • 1 1/2 cup low fat 1% milk (or dairy-free milk of choice) 360g
  • 1 cup vanilla protein powder 95g
  • 1/4 cup lite maple syrup 60g
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt

Topping

  • 2 Tbsp. unsalted butter melted
  • 1/2 cup fine almond flour
  • 1/4 cup lite maple syrup 60g
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 cup chopped walnuts Optional: pecans, walnuts or almonds

Instructions
 

  • Spray a a 9×13-inch baking dish with cooking spray, being sure to get all edges well. Cube the brioche bread and arrange it across the bottom of the dish.
  • In a large bowl, whisk together the eggs, milk, protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  • Pour the egg mixture evenly over the bread cubes, making sure all the bread is soaked. Use a spatula to gently press down on the bread to help it absorb the liquid. Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, up to overnight.
  • When you’re ready to cook the casserole, preheat your oven to 350°Fahrenheit. 
  • Prepare the topping by combining the melted butter, almond flour, maple syrup, cinnamon, and salt in a small bowl. Mix until well combined. 
  • Remove the casserole from the refrigerator and uncover it. Using a spoon, spoon the topping across the top evenly and using the back of the spoon spread it across the top so the entire casserole is covered. 
  • Bake the casserole for 45-50 minutes, or until the top is golden brown and the center is set. If the topping is browning too quickly, loosely cover the dish with aluminum foil.
  • Remove the brioche French toast casserole from the oven and let it cool for 5-10 minutes before serving. Cut it into equal squares (or see note on grams per serving) and serve with additional maple syrup and fresh berries, if desired. 

Notes

  • Hawaiian sweet rolls or challah bread are similar substitutions for brioche bread.
  • Can be prepared the night before.
  • If you want exact grams for this recipe: weigh your baking dish in grams with nothing it and again once the casserole is baked. Subtract the empty casserole dish’s total grams from the total full dish for the total grams of the entire casserole. Take that number and divide by 12 servings for the total grams per serving. Example: Empty Dish = 1000 grams / Baked dish = 2800 grams. 2800 – 1000 = 1800 grams. 1800 / 12 = 150 grams per serving. 

Nutrition

Serving: 1sliceCalories: 256kcalCarbohydrates: 28gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 256mgPotassium: 149mgFiber: 1gSugar: 12g
Tried this recipe?Let us know how it was!

13 Comments

  1. 5 stars
    Every recipe we try from Danielle is a five star!! This one is no different. Everyone in my household loves it and asks for it frequently. It is great to make on a Sunday and have breakfast ready to go every day of the week. It even makes a good dessert with great macros!!

  2. How many grams of bread? I’m not finding brioche loaves at the store and might try something a little different. Thanks! Freaking LOVE your blog, by the way!

  3. 5 stars
    This breakfast is phenomenal and so easy! I made the mistake of not reading ahead. I saw it was supposed to sit for 2 hours prior to cooking to allow the egg mixture to absorb. I had 3 hungry girls waiting for breakfast though. Instead, I waited maybe 5 minutes and then gently flipped the bread around a bit. Popped that suckered in the oven and it turned out just fine. I served it with some bacon and fruit and everyone devoured it. I’m making it again this weekend.

    1. So glad to hear it turned out just as good though! Thank you, Kara! Isn’t it just the perfect mix of sweet and salty paired with bacon??

  4. 5 stars
    Holy moly is this yummy! So easy to throw together in a casserole dish. Don’t get me started on how amazing my kitchen smelled while it was baking. This is a 100/10!!!

  5. 5 stars
    My husband made this for me for Mother’s Day! It came out so good. He put it together the night before. I would definitely make this again. Enjoyed by all.

  6. 5 stars
    I made this recipe right after Danielle first shared it and we’ve already made it 3 times! My entire family, including my husband and 2 & 5 year old girls love it. It’s so easy to make and I love you can make it ahead. This will be a staple in our house for sure!

  7. 5 stars
    Made the brioche french toast casserole for Mother’s day, and didn’t tell anyone it had protein powder, it was a HUGE hit! Everyone absolutely loved it. It was just as good if not better left over. I plan to make this as a meal prep and eat for breakfast/lunch throughout my week!

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