If a chocolate chip cookie and a cozy French toast casserole had a brunch baby, this would be it. This baked French toast brioche with chocolate chips is a simple yet indulgent make-ahead breakfast casserole that tastes like dessert - but feels right at home on your holiday table.
It's soft in the middle, crisp on top, and loaded with melty chocolate goodness that makes everyone at the table reach for seconds.
Quick Look at the Recipe
This easy baked brioche French toast casserole comes together in about 10 minutes, then does the rest of the work in the oven. It's perfect for Christmas morning, Easter brunch, or any weekend when you want to serve something special without a sink full of dishes.
- Prep time: 10 minutes
- Soak time: 30 minutes to overnight
- Cook time: 45-55 minutes
- Total time: About 1 hour 25 minutes
- Serves: 8
- Difficulty level: Easy - No fuss favorite!
Jump to:
- Quick Look at the Recipe
- Why You'll Love This Recipe
- Main Ingredient Notes and Smart Swaps
- Fun Twists and Tasty Variations
- How to Make Baked French Toast Brioche with Chocolate Chips
- Serving Ideas
- Shortcut to Breakfast (time-saving tips)
- Breakfast and Then Some (reimagining leftovers)
- Make it Ahead (plan and prep tips)
- Recipe FAQs
- Pro Tips for Perfect Results
- More Breakfast Recipes you'll Love
- Join the Conversation
- Baked French Toast Brioche with Chocolate Chips
Why You'll Love This Recipe
- Company-ready simplicity: Like this recipe for Brioche French Toast Casserole with Cranberries, it's fancy enough for guests, easy enough for a quiet Saturday morning.
- Make-ahead magic: Assemble the night before, then just pop it in the oven.
- Customizable texture: Choose between classic French toast (soft and custardy) or firmer, bread pudding-style slices.
- Crowd favorite: The combination of sweet brioche and melty chocolate chips is a guaranteed hit with both kids and adults.
- Perfect for holidays and brunches: Serve with Sausage Egg, Cheese, and Hashbrown Breakfast Muffins, coffee, and fruit for an effortless yet impressive spread.
Main Ingredient Notes and Smart Swaps
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Brioche bread: Rich and buttery, brioche gives this casserole a soft, dessert-like texture. If you can't find it, challah or French bread work beautifully too. Day-old bread holds up best, but pre-sliced brioche from the bread aisle is fine if you shorten the soak time.
- Chocolate chips: Semi-sweet chips balance the richness of the custard without being cloying. Try milk or dark chocolate for a twist.
- Eggs: Six eggs create a classic French toast consistency; use eight if you prefer a firmer, bread pudding texture that cuts neatly into squares.
- Molasses: This little secret adds depth and gives the casserole a subtle "chocolate chip cookie" vibe. Totally optional - but worth it.
- Cream and milk: The mix of both ensures the right balance of richness and lightness.
Smart swap tip: No heavy cream? Replace with half-and-half or use all milk for a lighter version.
Fun Twists and Tasty Variations
Once you've made it once (and you will!), try one of these riffs:
- Banana chocolate chip: Layer in 2-3 sliced bananas before baking.
- Mint chocolate chip: Replace half the vanilla with peppermint extract and use a mix of white and semi-sweet chips.
- Caramel delight: Swap chocolate chips for caramel bits or drizzle caramel sauce over the top before baking.
- Nutty twist: Sprinkle chopped pecans or hazelnuts between layers for a little crunch.
How to Make Baked French Toast Brioche with Chocolate Chips
This is a summary of the steps; the complete directions are in the recipe card below.
- Prep the bread: Cut a 20-24 oz loaf of brioche into 1-inch cubes.
- Layer it up: Grease a 9×13-inch pan. Add half the bread, sprinkle with half the chocolate chips, then repeat the layers.
- Whisk the custard: In a large bowl, combine 6 eggs, 2¼ cups milk, ¾ cup cream, ½ cup brown sugar, 1 teaspoon of molasses (if using), ½ teaspoon salt, and 2 teaspoons vanilla. Whisk until smooth.
- Soak: Pour evenly over the bread. Press the top layer gently down so it absorbs some of the custard. Cover and refrigerate for at least 30 minutes or up to overnight.
- Bake: Preheat oven to 350°F. Uncover and bake for 45-55 minutes, or until golden and just set in the center.
- Serve: Dust with powdered sugar or drizzle with warm maple syrup.
Note: For a slightly crisp top and creamy center, 45 minutes of soaking is the sweet spot.
Serving Ideas
Serve this casserole warm from the oven with:
- Fresh berries and whipped cream
- A drizzle of chocolate or caramel sauce
- Maple syrup for a classic touch
- Crispy bacon or sausage on the side for a salty contrast
It's also delicious as part of a holiday brunch buffet with dishes like Cinnamon Oatmeal Muffins and Cheesy Grits Casserole.
Shortcut to Breakfast (time-saving tips)
- Skip the overnight soak: Press the bread cubes down into the custard to speed up absorption, then bake after 30 minutes.
- Use pre-sliced brioche: Cuts prep time to under 5 minutes.
- Make it mini: Bake in muffin tins for individual servings that freeze beautifully.
Breakfast and Then Some (reimagining leftovers)
Leftovers reheat beautifully and can be reinvented in surprising ways:
- Slice into portions and rewarm in the oven or microwave for a quick weekday treat.
- Transform into French toast parfaits - layer reheated cubes with yogurt and fruit.
- Cube and pan-toast leftovers for a decadent topping over ice cream or yogurt.
Make it Ahead (plan and prep tips)
- If you are using French bread, heavy artisanal, or day-old bread, assemble the night before, cover, and refrigerate. In the morning, bake straight from the fridge - just add 5 extra minutes to the bake time.
- For best results, don't soak pre-sliced brioche bread for more than 2-3 hours; it can get mushy.
- Once baked, cool completely before covering if storing for later - it keeps the top crisp.
Recipe FAQs
Yes! Challah, French bread, or even cinnamon raisin bread work well. Just avoid overly soft sandwich bread.
Absolutely. Thirty to forty-five minutes is enough if you gently press the bread into the custard.
Yes - cool completely, wrap tightly, and freeze for up to two months. Thaw overnight in the fridge.
Cover loosely with foil and reheat in a 350°F oven for 15-20 minutes, removing foil at the end to crisp the top. Or microwave individual servings in 30-45 second bursts.
Up to 4 days in the refrigerator, tightly covered.
Pro Tips for Perfect Results
- For best texture, use day-old or lightly dried bread so it soaks up the custard without turning soggy.
- Don't overbake - the center should be set but slightly soft when you press it.
- Sprinkle a few extra chocolate chips on top during the last 5 minutes of baking for that "fresh out of the oven" look.
- Want neater slices? Let it cool for 10 minutes before cutting.
More Breakfast Recipes you'll Love
If you need more ideas, here is a link to all of my breakfast recipes.
Join the Conversation
If you make this baked French toast brioche with chocolate chips, I'd love to hear how it turned out! Please leave a comment and star rating below - and share it with friends or family who could use a little breakfast-time inspiration.
This baked French toast proves that simple ingredients and a little planning can turn an ordinary morning into something special - and isn't that what good Southern cooking is all about?
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Baked French Toast Brioche with Chocolate Chips
Ingredients
- 20-24 ounces loaf of brioche bread cut into 1" cubes (or French bread, challah bread, sourdough bread, cinnamon raisin bread) - see note 1
- ½ - 1 cup semi-sweet chocolate chips, pictured with 1 cup
- 6 large eggs - see note 2
- 2¼ whole milk
- ¾ cup heavy cream
- ½ cup packed light brown sugar
- 1 teaspoon molasses optional - see note 3
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
Instructions
- Spread half of the bread in a greased 9x13-inch pan. Sprinkle half of the chocolate chips evenly over the bread. Add the remaining bread and sprinkle the remaining chocolate chips in the same fashion.
- In a large bowl, whisk together eggs, milk, cream, sugar, molasses (if using), salt, and vanilla until smooth. Pour mixture over bread, ensuring all pieces are moistened.
- Cover and refrigerate for 30 minutes to overnight for a deeper flavor and better soak. (I soaked mine for 45 minutes, and the top bits of bread were crispy when pulled out of the oven.) - see note 4
- After soaking, preheat the oven to 350°F. Bake uncovered for 45-55 minutes, until golden and the custard is just set in the center.
- Slice and serve as is or with powdered sugar or maple syrup.
Notes
8 eggs = Firmer slices that hold up well for cutting/serving in neat squares. More “bread pudding” vibe. If using eight eggs, add ¼ cup milk or cream, an extra pinch of salt, and ½ teaspoon vanilla extract. Bake about 5 minutes longer. Note 3: Molasses gives this baked French toast recipe its chocolate chip cookie flavor, but it can be left out if you prefer. Note 4: If you’re using a heavy or day-old bread, it can withstand longer, overnight soaking, and will create a more even texture throughout the dish, top to bottom. If you’re using pre-sliced bread like I did, soaking overnight may result in a mushy texture. Limit soaking to a couple of hours maximum. To speed up the soaking process for a non-overnight method, gently press the bread down into the custard liquid before leaving it to soak.
- Don't overbake - the center should be set but slightly soft when you press it.
- Sprinkle a few extra chocolate chips on top during the last 5 minutes of baking for that "fresh out of the oven" look.
- Want neater slices? Let it cool for 10 minutes before cutting.
Nutrition
Practical Southern Cooking shares easy, comforting Southern recipes designed for busy cooks and smaller households. Featuring simple ingredients, make-ahead tips, and creative ways to stretch one meal into two, Sharon Rigsby's recipes celebrate Southern comfort with a side of simplicity, always approachable, flavorful, and perfect for everyday life.
Sharon Rigsby says
This decadent and indulgent breakfast/dessert will become your favorite breakfast casserole for the holidays. Both your big and little kids will love it!