This make-ahead brioche French toast recipe offers big rewards while letting you sleep in late.–David Leite
LC Brioche French Toast Brilliance Note
Perhaps the only thing better than waking up to brioche French toast for breakfast? Waking up to brioche French toast that doesn’t require any stand-at-the-stove effort on your part. That’s where this recipe comes in handy. It’s the French toast you already know and go weak in the knees over but it’s assembled in a baking dish the night before and stashed in the fridge. The only thing left for you to do in the morning is slide it in the oven and have an unrushed cup of coffee. Well, that and accept accolades.
Special Equipment: Slow cooker (if following the slow cooker method)
Brioche French Toast Recipe
Ingredients
- Butter, for greasing pan
- One 24-ounce brioche loaf, cut into 1-inch cubes
- One 8-ounce package cream cheese, cut into 18 cubes
- 3/4 cup chopped pecans or walnuts
- 1/2 cup raisins
- 8 large eggs
- 2 cups milk
- 1/2 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of grated nutmeg
- Pinch of ground cloves
- 4 tablespoons (2 ounces) melted butter
- To serve
- Confectioners’ sugar
- Pure maple syrup, warmed
Directions
- 1. To make the Brioche French Toast in your slow cooker, see the Slow Cooker Variation below.
To make the Brioche French Toast in your oven, generously butter a 9-by-13-inch baking dish. Place half the bread in a single layer, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts, and raisins on top. Cover completely with the remaining bread. - 2. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread. Gently press down on the bread with your palms to encourage the top layer to absorb the liquid. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- 3. Heat the oven to 350°F (175°C).
- 4. Remove the dish of brioche French toast from the refrigerator and let sit 20 minutes at room temperature. Remove the plastic wrap and replace it with aluminum foil. Bake the French toast for 20 minutes, then uncover and bake for 15 to 20 minutes longer, or until the bread is nicely toasted and there’s no liquid puddling on the bottom.
- 5. Transfer the dish to a wire rack and drizzle the melted butter on top. Run a knife around the edge of the pan to release the French toast. Let sit for 5 minutes before you cut it into squares, arrange on individual plates, and sprinkle with confectioners’ sugar. Serve along with the warmed maple syrup. (If you have leftovers—which is sorta doubtful—cover the dish with foil and refrigerate. When ready to serve, reheat it in a moderate oven until warmed through.)
Slow Cooker Variation
- This already easy make-ahead recipe just got even easier. Assemble all the ingredients in the insert portion of your slow cooker, cover, and refrigerate for at least 4 hours or overnight. Place the insert back on the slow cooker base and cook on low for 3 1/2 hours.
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I have made this several times, substituting neufchatel for the cream cheese and skim milk, instead of whole milk, to cut down on the fat and calories. It tastes delicious and guests always ask for the recipe. It is very easy to make the night before.
High praise, indeed, Elizabeth. Thank you for sharing…
When you put the French toast in the oven to bake, what should it be covered with? (I know this may be a stupid question, haha)
Not at all, Madison. When you’re finished assembling the French toast, you cover it with foil and place it in the fridge overnight. Then in the morning you just slide the foil-covered dish right into the oven.
Gotcha, thanks for the response. Can’t wait to make this for a work brunch this weekend!
We’ll be waiting to hear how it goes, Madison…!
Is there a good substitute for brioche bread? Challah Jewish bread? Hawaiian? Couldn’t find brioche :(. Thoughts?
Kristen, I think either of those would work just fine. Any relatively rich, eggy, slightly sweet bread will bring the right measure indulgence to this French toast. Kindly let us know what which you choose to use and how it goes!
Went with hawaiian sweet rolls because they made it easy to break apart evenly, they came in a 24-oz pack, and they were cheaper than challah. Turned out wonderful!! :)
Wonderful, Kristen! (And whew!) Thanks for reminding us all of other options that could take the place of the brioche….
Kristen, so glad to hear it. Tell me, is Hawaiian bread similar to Portuguese sweet bread?
Not sure – just used the store-bought “Hawaiian Sweet Rolls” (“King’s Hawaiian” brand).
Ah. Might be–or a distant cousin. I adore Portuguese sweet bread, which was brought to Hawaii.
Hi, I am from Hawaii and grew up with Portuguese sweet bread. An old Portuguese man came to the house every week with his truck and would sell my Mom a loaf of the most wonderful and tender bread. Kings Bakery originally had a single location in Honolulu, where one could buy a rather processed version of the bread, but it sure was sweet and delicious. Same roots:) Kings was always supportive of youth groups and teams…they were our favorite fund raiser supporters! So thanks to the Portuguese sweet bread man and to wonderful Kings Bakery!!
Mary, what a great memory. I had some Portuguese sweet bread when I was in Honolulu, and it was really wonderful. Also, the malassadas there are great! Very different than our, but nonetheless, fantastic!
Kristen, So you used Hawaiian sweet rolls? Were they a 24 pack or 12 pack of rolls. They were the premade boxed kind, right?
I’m going to attempt this for a potluck brunch on Wednesday morning – do you think it would cook the same in a disposable aluminum pan? I’d love to simply bake and bring to the potluck that morning, without the concern of transferring to a serving plate (which would require retrieval at the end of the day) . Plus, I think it would stay warmer if baked, sliced and served out of the disposable pan.
Thoughts on baking in disposable tray vs. glass baking dish?
Thanks so much!
Hi Christiana, you should be fine baking this in an aluminum pan. I would suggest placing the pan on a baking sheet during cooking. It will help to regulate the heat and provide a stable surface for those disposable pans that tend to wobble when filled. Just be sure to check the edges for browning and take it out when the liquid has set.
Wonderful!! I’m going to give it a shot tonight!! Thanks so much!!
We’ll be waiting to hear what you think, Christiana!
Hi, is there anything I can use besides cream cheese? Thanks so much and I love your recipes! :)
Natalie, the recipe was developed with cream cheese, which is soft but holds up the heat. Now a warning: I haven’t tried these substitutes, but you can reach for Neufchâtel or ricotta mixed with a little yogurt. Is there a dietary restriction? Or is there a personal preference at work here?
Just a personal preference, but I think I’ll go ahead with it. I’m baking it as a Mother’s Day gift so I’m pretty excited to see how it turns out! :) Thanks for your help!
Sure thing! Let me know how it turns out.
That was an amazing brunch!! We all loved it very much. I had to bake it for a longer time as I was using a 9×9 dish, but nevertheless, it was perfect! Thanks again! :)
Wonderful, Natalie! You are so very welcome….
Bravo. This was terrific. Made it for a church gathering and everyone loved it. Many asked for the recipe. I used challah bread, real butter, and maple syrup. It was rich but not too sweet or decadent.
Lovely, CT!
I am making this for an Easter morning brunch. I will bake it at home and then take it to church where it will need to be kept warm during the church service. What is the best way, such as temp of oven and should I keep it covered or uncovered? I can’t count on someone to monitor it as the kitchen crew is so busy. thank you! I think everyone will enjoy something new.
Hi De Phillipe, the casserole will taste best right out of the oven. But if that’s not possible, it can be reheated, covered, at 350°F for 10 minutes or until hot.