Baked French Toast Brioche with Chocolate Chips
This baked French toast brioche with chocolate chips is a make-ahead breakfast casserole that’s soft inside, crisp on top, and loaded with melty chocolate goodness. Perfect for holidays, brunch buffets, or any morning you want to treat your guests to something special.
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
Note 1: Artisanal breads and day-old loaves make for great baked French toast! However, those are often hard to find at regular grocery stores. Pre-sliced brioche is much easier to find. Check in the standard bread aisle.
Note 2: 6 eggs = Softer, creamier, slightly looser custard. More “French toast” vibe.
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.
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
Calories: 615kcalCarbohydrates: 59gProtein: 14gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 271mgSodium: 529mgPotassium: 227mgFiber: 2gSugar: 23gVitamin A: 1125IUVitamin C: 0.1mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!