Make-Ahead Brioche French Toast Casserole with Berry Compote

Born from the French tradition of pain perdu—reviving day-old bread—this make-ahead casserole soaks buttery brioche in a cinnamon-vanilla custard. A bright berry compote and maple finish turn it into an effortless weekend brunch centerpiece.

Serves 6 · 15 min prep · 45 min cook

Estimate for one serving

• 465 cal
• 14g protein
• 52g carbs
• 22g fat
• 4g fiber

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Ingredients

• 1 lb, cut into 1-inch cubes brioche loaf
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 cups fresh mixed berries
• 3 tbsp maple syrup
• 2 tbsp, melted, plus more for dish unsalted butter
• for dusting powdered sugar
• 1/4 tsp pinch of salt

Instructions

1. 1Generously butter a 9x13-inch baking dish. Scatter the brioche cubes evenly in the dish, pressing lightly so they fit snugly in a single thick layer.
2. 2In a large bowl whisk the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until completely smooth and no streaks of egg remain.
3. 3Pour the custard evenly over the bread, pressing the top cubes down gently with a spatula so every piece soaks. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. 4When ready to bake, preheat the oven to 350°F. Remove the casserole from the fridge, uncover, and drizzle the melted butter over the top.
5. 5Bake uncovered 35–40 minutes until the top is deep golden brown, the edges are puffed, and a knife inserted in the center comes out clean with no liquid custard.
6. 6While the casserole bakes, combine the berries and maple syrup in a small saucepan over medium heat. Simmer 6–8 minutes, stirring occasionally, until the berries burst and the juices thicken into a glossy compote.
7. 7Remove the casserole from the oven and let it rest 5 minutes so the custard sets. Dust lightly with powdered sugar.
8. 8Cut into 6 squares, plate each portion, and spoon warm berry compote over the top. Serve immediately while the edges are still crisp.