Overnight Brioche French Toast Casserole with Streusel Topping

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This make-ahead casserole uses rich brioche bread soaked in vanilla custard and topped with a buttery cinnamon streusel.

The result is somewhere between French toast and coffee cake—custardy on the inside with a crunchy, sweet crust on top.

Why You’ll Love It

  • Assemble everything the night before
  • Brioche gives a richer, more tender texture than regular bread
  • The streusel topping adds crunch and sweetness
  • Feeds 10-12 people from one pan
  • Impressive enough for holidays but easy enough for any weekend

Ingredients

For the French Toast Base

  • 1 (1-pound) loaf brioche bread, cut into 1-inch cubes (about 12 cups)
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Streusel Topping

  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans or walnuts (optional)

For Serving

  • Powdered sugar
  • Maple syrup
  • Fresh berries

Steps

  1. Grease a 9×13-inch baking dish generously with butter.
  2. Spread the brioche cubes evenly in the prepared dish.
  3. Whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl until completely smooth.
  4. Pour the custard mixture evenly over the bread cubes.
  5. Press the bread down gently with a spatula so all pieces are submerged and absorbing the custard.
  6. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
  7. Prepare the streusel by combining the flour, brown sugar, cinnamon, and salt in a medium bowl.
  8. Add the cold butter pieces and cut in using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
  9. Fold in the chopped nuts if using.
  10. Store the streusel in an airtight container in the refrigerator until ready to use.
  11. When ready to bake, preheat the oven to 350°F.
  12. Remove the casserole and streusel from the refrigerator.
  13. Let the casserole sit at room temperature while the oven preheats, about 20-30 minutes.
  14. Sprinkle the streusel evenly over the top of the soaked bread.
  15. Bake uncovered for 50-60 minutes until the top is golden brown, the streusel is crispy, and the center is set.
  16. The casserole should not jiggle when you shake the pan.
  17. Let cool for 10 minutes before serving.
  18. Dust with powdered sugar and serve with maple syrup and fresh berries.

Helpful Tips and Substitutions

Brioche is key here—its high butter and egg content creates an especially rich, tender custard.

If you can’t find brioche, challah is the next best option, followed by Hawaiian sweet rolls.

Day-old brioche actually works better because it absorbs the custard without becoming too mushy.

Keep the butter cold when making the streusel—warm butter will create a paste instead of crumbs.

For a crunchier topping, add 1/2 cup of old-fashioned oats to the streusel mixture.

A food processor with a few quick pulses makes fast work of the streusel if you prefer.

If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes.

The casserole is done when an instant-read thermometer inserted in the center reads 160°F.

Serving Ideas

Scoop portions onto plates—this casserole is too soft to slice into neat squares.

A generous dusting of powdered sugar right before serving adds visual appeal.

Set out warm maple syrup, fresh berries, and whipped cream for guests to customize.

Pair with bacon, sausage, or a fresh fruit salad for a complete brunch.

This is ideal for holiday mornings, brunch gatherings, or whenever you’re feeding a crowd.

Make-Ahead and Storage

The assembled casserole needs to rest overnight for the bread to fully absorb the custard—this step is not optional.

Make the streusel up to 3 days ahead and refrigerate; do not add it to the casserole until ready to bake.

Store baked leftovers covered in the refrigerator for up to 3 days.

Reheat individual portions in a 300°F oven for 10-15 minutes to re-crisp the streusel, or microwave for 45 seconds if you don’t mind softer topping.

The baked casserole freezes well for up to 2 months—wrap tightly and thaw overnight in the refrigerator before reheating.

The Make-Ahead Brunch Star

This casserole is designed to let you enjoy your morning instead of spending it in the kitchen.

The combination of buttery brioche and crunchy streusel is the kind of thing that makes people request the recipe.

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