Overnight Brioche French Toast Casserole with Raspberries and Almonds

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Recently, I was looking for a special breakfast that’s perfect for Father’s Day. I couldn’t find anything, so I created my own. This Brioche French Toast Casserole is pretty, filling, and absolutely delicious. With its sweet flavor, golden brown top, and creamy custard base, it’s a mouthwatering breakfast or brunch option that makes great use of leftover ingredients.

I just know this overnight brioche French toast casserole will become one of my go-to make-ahead recipes for busy mornings and holiday breakfasts, too. It’s quick to prep on the weekend and bakes up beautifully the next morning.

Even better, it helps use up odds and ends from the fridge. This past winter, we’ve been really watching our food budget. So we’ve been meal planning, shopping the sales, and buying day-old loaves of bread, and our freezer is full! So this is a great way to use up the Brioche bread that seems to get stale really quickly.

It’s also a good way to use the last of the whole milk, or even that half-used tub of Greek yogurt. Whether you’re prepping for Easter morning, Mother’s Day, Father’s Day, or just a cozy weekend breakfast, this recipe for French toast casserole using a loaf of Brioche bread is a winner.

How to Make Brioche French Toast Casserole

If you’ve never made a baked French toast casserole before, don’t worry. It’s a simple process that gives you a warm and hearty breakfast the next day without any fuss.

Ingredients

Here’s what you need to make this easy brioche French toast casserole recipe. Most of these are basic ingredients you may already have on hand.

• 1 loaf brioche or challah bread, cut into 1-inch cubed bread (about 5–6 cups)
• 1½ cups raspberries (fresh berries or frozen)
• ¼ cup sliced almonds (plus extra for topping)
• Zest of 1 lemon
• Optional: 1 tbsp lemon juice for brightness

I made this with leftover berries from my raspberry lemon cheesecake recipe. You could also make it with assorted berries, a mixture like the one I use with my cottage cheese protein pancakes.

For the custard mixture:

• 6 large eggs
• 1¾ cups whole milk or a mix of milk and heavy cream
• ½ cup plain Greek yogurt or sour cream
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp almond extract
• Pinch of salt

For the topping:

• 2 tbsp sugar
• ½ tsp lemon zest
• Powdered sugar for dusting (optional)
• Optional glaze: ½ cup powdered sugar + 1–2 tbsp lemon juice

Directions

This easy recipe has just a few steps and can be prepped in about 15 minutes before chilling overnight.

1. Prep the base. Grease a 9×13-inch casserole dish. Layer in half the cubed bread. Sprinkle on half the raspberries and almonds. Repeat with the rest.
2. Make the custard. In a large mixing bowl, whisk together the eggs, milk, yogurt, syrup, vanilla, almond extract, lemon zest, salt, and lemon juice if using.
3. Soak the bread. Pour the egg custard evenly over the bread and press gently so it all soaks in.
4. Cover and chill. Use plastic wrap to cover the baking dish and refrigerate overnight, so the custard can fully soak in.
5. Bake. The next morning, preheat your oven to 350°F (175°C). Sprinkle the top with the lemon sugar and a few more sliced almonds. Bake uncovered for 40–45 minutes until set and golden brown on top.
6. Serve. Let it cool slightly. Dust with powdered sugar or drizzle with the lemon glaze. Serve warm with fresh fruit or a drizzle of maple syrup.

Why This Is a Great Recipe for Leftovers

This overnight French toast casserole recipe is a perfect way to use stale bread, leftover cream cheese or yogurt, and those few individual servings of fresh berries or frozen fruit you didn’t want to toss. It also works well with French bread, challah bread, or even sourdough bread, depending on what you have. That’s one of the best parts—you don’t need to run to the store.

Store leftovers in an airtight container in the fridge for up to three days. Reheat individual pieces of French toast in the oven or microwave for easy breakfasts all week.

Whether you’re prepping for a special breakfast or just want something easy for weekend mornings, this Brioche French Toast Casserole checks all the boxes. It’s frugal, flexible, and feeds the whole family with ingredients you probably already have on hand. Save this recipe card for the next time you have stale bread or random bits of fresh fruit to use up. It’s one of those breakfast casseroles that’s just as good the second day as it is the first.

FAQs

Got questions about making baked French toast casserole? Here are the ones I get the most often. If you don’t see your question here, leave it in the comments at the bottom of this post.

Can I use a different type of bread?

Yes. While buttery brioche bread and rich challah bread give this decadent breakfast a soft texture, you can absolutely use French bread, croissants, or even sourdough bread. Just avoid soft sandwich bread—it gets too mushy.

Can I prep and freeze this casserole?

Yes, this makes a great overnight breakfast casserole. Assemble the dish as directed, then wrap tightly with plastic wrap and a layer of aluminum foil. Freeze for up to one month. Thaw in the fridge overnight before baking.

Can I make this dairy-free?

You can. Substitute the milk with oat milk or almond milk, use a plant-based yogurt, and make sure your bread is dairy-free. It won’t be quite as rich, but the egg mixture still sets into a creamy bake.

What should I serve with Brioche French Toast Casserole?

Brioche French toast casserole pairs well with crispy bacon or breakfast sausage, a bowl of fresh fruit, or a simple green salad if you’re serving it for brunch. To round out this elegant but also hearty breakfast, add a side of warm maple syrup or pancake syrup and a pot of coffee or herbal tea.

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