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Brioche bread has more eggs and butter than regular bread resulting in a light and fluffy pastry like bread. I used brioche bread for the Brioche French Toast Casserole because 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 for this recipe and the results were suburb.
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.
One thing I love about casseroles if they are great for company and they can be made in advance so you are spending more time visiting and less time in the kitchen. The Brioche French Toast 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 for 5 minutes for a crispy outside and soft inside!
There are so many ways you can add a little something to make the Brioche French Toast Casserole uniquely yours. I used Optimum Gold Standard Whey Vanilla Ice Cream protein powder but you can add any flavor 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.
Yes, yes, yes, it’s all about the topping on this brioche French toast casserole. I used butter, almond flour, lite syrup, cinnamon and walnuts to create that golden flaky top that makes this so heavenly. This topping reminds me of coffee cake and it’s seriously so good! You could try this with a crumble topping like the one found in my Pumpkin French Toast Casserole recipe or swap around spices for different flavors.
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 and Butter: use any milk or non dairy milk you prefer. I used 1%. This brioche french toast casserole uses unsalted butter, omit salt if using salted butter for topping.
Vanilla Protein Powder: Use any protein powder you like but vanilla complements this recipe well. I used Optimum Nutrition Vanilla Ice Cream Protein Powder.
Light Maple Syrup: I used Signature Select lite 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.
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. This allows the bread to really soak up the egg mixture!
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.
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.
Top this Brioche French Toast Casserole with maple syrup, powdered sugar, whipped cream, fresh fruit or pair with Blueberry Breakfast Sausage for added protein.
I prefer to simply cut into equal slices when it comes to sturdy bakes like this or for example my Egg White Quiche recipe. The reason being is I would rather be off by 5 grams than ruin the entire dish .. but that is a personal preference and I recommend you do what works best for YOU. That is why I have left off grams per serving on this Brioche French Toast Casserole Recipe.
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. Ex. in recipe card notes.
“ohsnapmacros Brioche French Toast Casserole”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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9 Responses
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!
Win!! Love that! I also love that it was a part of your Mother’s Day celebration.
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!
Woohoo!!! Love to hear that! Thanks, Emily!
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.
Love that!! I’m so glad it was part of your Mother’s Day celebration.
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!!!
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.
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??