Maple French Toast Bake

This Maple French Toast Bake is the ultimate cozy brunch recipe — buttery brioche bread layered with a sweet cinnamon sugar mix, soaked overnight in a creamy maple custard, and baked until golden and crisp on top with a soft, custardy center. It’s the perfect make-ahead breakfast for holidays, weekends, or whenever you want to treat your family to something special.

You’ll love how easy and stress-free this recipe is — no standing at the stove flipping slices! Simply assemble the night before, refrigerate overnight, and bake in the morning for a warm, comforting breakfast that fills your kitchen with the smell of maple and cinnamon.

This baked French toast casserole is made with simple pantry staples and can easily be customized with your favorite add-ins — like pecans, a drizzle of cream cheese glaze, or seasonal fruit. Whether you’re serving it for Christmas morning, Easter brunch, or a cozy Sunday breakfast, this dish is a guaranteed crowd-pleaser.

What ingredients do I need?

• Brioche bread: Thick-cut, buttery brioche gives this bake a rich flavor and custardy texture. Slightly stale bread works best to soak up the maple egg mixture.
• Unsalted butter: Adds richness and helps caramelize the cinnamon sugar layer for a golden, crisp top.
• Eggs: Create the creamy custard that binds the bread together.
• Pure maple syrup: Infuses the casserole with warm, natural sweetness — skip artificial syrup for the best flavor.
• Whole milk & heavy cream: The combination makes the custard luxuriously creamy without being too dense.
• Vanilla extract: Adds depth and enhances the maple-cinnamon flavors.
• Ground cinnamon: The heart of this recipe — gives the bake its cozy, aromatic warmth.
• Light brown sugar: Melts into the custard and forms a caramelized crust on top.
• Pinch of salt: Balances sweetness and highlights the maple flavor.
• Granulated sugar & cinnamon: A final dusting before baking gives a crisp, bakery-style top layer with extra texture and sweetness.

Leftovers and Storage

• Store leftovers covered in the fridge for up to 3 days.
• Reheat in the oven, covered, at 325°F until warmed through for the best texture.
• Freeze individual slices wrapped tightly for up to 2 months — thaw overnight before reheating.

But, I Still Have A Few Questions…

Can I make this French toast bake the same day?
Yes! Let it soak for at least 60 minutes before baking, though overnight yields the best flavor and texture.

Do I need to use brioche?
Brioche gives the richest flavor, but challah work great too.

Can I double the recipe?
Yes — just use two 9×13 pans and bake side by side.

How do I prevent soggy French toast bake?
Use thick, slightly stale bread and don’t oversaturate each slice when pouring in the custard.

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Maple French Toast Casserole

A cozy, make-ahead brunch bake with buttery brioche, warm cinnamon sugar, and pure maple syrup. Crispy on top, soft and custardy inside — perfect for weekends or holidays!

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Servings: 12 servings

Ingredients

Base—

• ▢ 12 –14 slices thick-cut brioche bread
• ▢ ½ cup unsalted butter melted

Egg Mixture—

• ▢ 4 eggs
• ▢ ¼ cup pure maple syrup
• ▢ 1 cup whole milk
• ▢ ½ cup heavy cream
• ▢ 2 tsp vanilla extract

Cinnamon Sugar Mix—

• ▢ 3 tbsp ground cinnamon
• ▢ 1 cup light brown sugar
• ▢ Pinch salt

Topping—

• ▢ 1 tbsp ground cinnamon
• ▢ ½ cup granulated sugar

Instructions

Prep the casserole

• Grease a 9×13” baking dish. Pour about ⅓ of the melted butter into the bottom of the dish, then sprinkle in about ¼ cup of the cinnamon sugar mix. Stir gently to coat the base.

Assemble the bread

• Arrange brioche slices in the dish, slightly overlapping. Sprinkle ½–1 tbsp of the cinnamon sugar mix between each slice for even flavor.

Add butter and cinnamon sugar

• Pour the remaining melted butter evenly over the top, followed by the rest of the cinnamon sugar mix.

Pour in egg mixture

• In a medium bowl, whisk together eggs, maple syrup, milk, cream, and vanilla. Slowly pour over the bread, lifting slices gently to ensure the custard soaks through without overflowing.

Chill overnight

• Cover tightly and refrigerate overnight to allow the bread to absorb the custard.

Bake

• Remove from the fridge and preheat oven to 350°F (175°C). Combine 1 tbsp cinnamon and ½ cup granulated sugar, then sprinkle over the top before baking for extra crunch.
Cover the casserole with foil and bake for 40 minutes.
Uncover and bake an additional 20–25 minutes, until the top is golden brown and crisp.

Finish and serve

• Let cool for about 10 minutes before serving.

Video

https://www.instagram.com/reel/DQ7eTBmEb7U/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Notes

Pro-tip— if your casserole dish is really stuffed, I would bake with a large baking sheet underneath it, just incase anything bubbles out during cooking.

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