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–+ servings

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 9x13” 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.

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.