Fluffy brioche bread soaks up a sweet orange-infused custard, dotted with tart cranberries, and baked to golden perfection in this cozy Brioche French Toast Casserole with Cranberries.
Whether you're hosting a holiday brunch or just treating weekend guests, this make-ahead breakfast delivers all the comfort with none of the morning rush.
Quick Look at The Recipe
This baked French toast casserole, like my Caramel French Toast Casserole and Eggs Benedict Breakfast Casserole, is the kind of recipe that earns rave reviews before anyone even takes a bite.
It's a make-ahead marvel: assemble it the night before, let the brioche soak in a rich custard of milk, cream, and orange zest, and pop it in the oven when you wake up.
- Prep time: 10 minutes
- Soak time: 30 minutes to overnight
- Cook time: 45-55 minutes
- Total time: 1 hour 25 minutes (minimum)
- Servings: 8
- Ingredients: 11 – simple pantry and fridge ingredients
- Difficulty level: Easy – no fuss favorite
Jump to:
- Quick Look at The Recipe
- Why You’ll Love this Recipe
- Main Ingredient Notes and Easy Substitutions
- Recipe Variations and Twists
- How to make Brioche French Toast Casserole with Cranberries
- Serving Ideas
- Recipe FAQs
- Tips for perfect results every time
- More Easy Breakfast and Brunch Recipes You'll Love
- Join the Conversation
- Recipe:
Why You’ll Love this Recipe
- Make-ahead convenience: Like my Southern Cheese Grits Casserole and Sausage and Grits Casserole, you just mix, chill, and bake, no early-morning scrambling required.
- Perfect holiday brunch dish: Bright cranberries and orange zest add festive flair.
- Year-round crowd-pleaser: Works just as beautifully with blueberries, raspberries, or even peaches for summer gatherings.
- Soft, custardy texture: The combination of milk, cream, and eggs gives it that perfect balance between French toast and bread pudding.
- Feeds a crowd easily: Like my Sausage Gravy Breakfast Casserole, it’s ideal for holidays, brunch with friends, or family weekends when everyone wakes up hungry.
"I've made a lot of breakfast casseroles, but this one feels like it came straight from a bed-and-breakfast in the South; cozy, elegant, and easy to love." – Sharon at Grits and Pinecones
Main Ingredient Notes and Easy Substitutions
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: The buttery richness of brioche gives this casserole its soft, luxurious texture. If brioche isn't available, use French bread, sourdough, or even cinnamon-raisin bread for a sweet twist.
- Eggs: Six eggs create a custard-like texture similar to classic French toast. For a more pudding-like texture, use eight eggs and add an extra quarter of a cup of milk or cream.
- Cranberries: Frozen cranberries work perfectly here and are available year-round. Fresh cranberries can be used when in season (November-December).
- Orange zest and juice: These brighten the flavor and balance the tart cranberries. Skip the orange extract if you like a more subtle citrus note, or replace it with extra vanilla for a mellower taste.
- Nuts: Chopped pecans or sliced almonds add a lovely crunch and a Southern touch.
Recipe Variations and Twists
- White Chocolate Cranberry Orange: Sprinkle a half to three-quarters of a cup of white chocolate chips with the cranberries for a dessert-like finish.
- Pecan Streusel Topping: Mix brown sugar, butter, flour, and pecans for a sweet, crunchy topping that feels downright festive.
- Grand Marnier Edition: Swap 2-3 tablespoons of milk with Grand Marnier for a boozy, aromatic brunch twist.
- Berry Swap: Try blueberries or raspberries for a colorful spring or summer version.
How to make Brioche French Toast Casserole with Cranberries
- Prepare the pan: Grease a 9×13-inch baking dish.
- Whisk the custard: In a large bowl, whisk together the eggs, milk, cream, sugar, orange juice, zest, cinnamon, salt, vanilla, and orange extract until smooth.
- Assemble layers: Add half the brioche cubes to the pan, scatter one-third to half of the cranberries, then top with the remaining bread and cranberries.
- Add custard: Pour the mixture evenly over the bread, making sure every cube is moistened.
- Soak: Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Bake: Preheat oven to 350°F. Sprinkle nuts on top if using. Bake uncovered for 45-55 minutes or until golden and the custard is set.
- Serve: Let it rest 5-10 minutes before serving. A dusting of powdered sugar or a drizzle of maple syrup takes it over the top.
Shortcut Tip: If using pre-sliced brioche, limit soak time to 2-3 hours so it doesn't get soggy. Artisanal loaves can handle a longer soak.
Serving Ideas
This dish is an easy win for:
- Christmas or Thanksgiving morning: I always serve it with my old-fashioned Southern Ambrosia, Butterscotch Pecan Monkey Bread, and bacon or sausage.
- Brunch parties: I like to pair with my classic Mimosas, Spinach and Bacon Quiche, and old-fashioned Frozen Fruit Salad.
- Everyday mornings: Reheat leftovers for a special weekday breakfast treat.
Try serving it with my easy Cranberry Sauce for a little extra "wow" factor.
Recipe FAQs
Yes! Assemble the casserole the night before and refrigerate overnight. The flavors deepen, and the texture becomes perfectly custardy.
Absolutely. Cool completely, then wrap tightly or store in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warm.
Cover loosely with foil and bake at 350°F for 15-20 minutes or warm individual servings in the microwave in 30-45 second bursts.
Yes, blueberries, raspberries, blackberries, or chopped peaches all work beautifully.
Up to 24 hours if using artisanal bread. For softer store-bought brioche, aim for 6-8 hours.
Tips for perfect results every time
- Choose the right bread: Slightly stale bread soaks up the custard better than fresh.
- Don't rush the soak: A good 2-plus hour rest lets the custard fully absorb for the best texture.
- Watch your bake time: Every oven is a little different; start checking around 45 minutes.
- Use real orange zest: It adds natural fragrance and flavor that extract alone can't replicate.
- Make it festive: A sprinkle of powdered sugar or sugared cranberries before serving adds sparkle and holiday charm.
G&P Wisdom: In the South, we know breakfast is more than just the first meal of the day; it's how you set the tone for the whole gathering. Start it sweet, and the smiles will follow.
More Easy Breakfast and Brunch Recipes You'll Love
Here is a link to all of my breakfast recipes, if you need some more ideas.
Join the Conversation
I'd love to hear how your Brioche French Toast Casserole with Cranberries turned out! Leave a star rating and comment below, and tell me if you tried one of the variations, or share your own favorite holiday breakfast tradition.
Recipe:
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Brioche French Toast Casserole with Cranberries
Ingredients
- 20-24 ounces loaf of brioche bread, cut into 1" cubes (or French bread, sourdough bread, cinnamon raisin bread) – see note 1
- 6 eggs, large – see note 2
- 2 ¼ cups whole milk
- ¾ cup heavy cream
- ¾ cup sugar
- 1 tablespoon fresh orange juice
- orange zest, from 1 orange
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract – see note 3
- 1½ cups frozen cranberries – see note 4
- Optional: ½ cup chopped toasted pecans or sliced almonds
Instructions
- Prepare a 9×13-inch pan by greasing it. In a large bowl, whisk together eggs, milk, cream, sugar, orange juice, orange zest, cinnamon, salt, and extracts until smooth.
- Arrange half of the bread in the pan. Spread ⅓ to ½ of cranberries evenly over the bread-layer in the remaining bread and cranberries. Pour the custard mixture over the bread, ensuring every piece is moistened.
- Cover and refrigerate 30 minutes to overnight for a deeper flavor and better soak. – see note 5
- Preheat oven to 350°F. If using, sprinkle chopped nuts over the top of the bread mixture. Bake uncovered for 45-55 minutes, until golden and the custard is just set in the center.
Notes
- Note 1: If you can find artisanal bread, it's best for baked french toast. If not, no worries! Pre-sliced brioche can typically be found in the standard bread aisle.
- Note 2: The number of eggs used will change the outcome of the french toast. Six eggs will yield a texture more like classic French toast. In comparison, eight eggs will yield a texture more like bread pudding. If using eight eggs, add ¼ cup milk or cream, an extra pinch of salt, and ½ teaspoon vanilla extract. Bake 3-5 minutes longer.
- Note 3: If you prefer not to use orange extract, you can skip it or replace it with more vanilla extract. This will result in a more subtle orange flavor.
- Note 4: Frozen cranberries can be purchased year-round and are often cheaper than fresh, but fresh cranberries can be swapped for frozen if you prefer.
- Note 5: I soaked mine for 2.5 hours, and the custard soaked through all the bread pieces nicely. If using artisanal bread, it can soak for much longer without resulting in a soggy texture. If using pre-sliced, limit soaking to a few hours.
- Choose the right bread: Slightly stale bread soaks up the custard better than fresh.
- Don't rush the soak: A good 2-plus hour rest lets the custard fully absorb for the best texture.
- Watch your bake time: Every oven is a little different; start checking around 45 minutes.
- Use real orange zest: It adds natural fragrance and flavor that the extract alone can't replicate.
- Make it festive: A sprinkle of powdered sugar or sugared cranberries before serving adds sparkle and holiday charm.
Nutrition
About Grits and Pinecones:
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it's all about no-fuss, go-to meals made with simple ingredients; perfect for sharing with family and friends.
Sharon Rigsby
I love serving this easy-to-make, make-ahead breakfast casserole when we have guests. I just prepare everything the night before and pop it in the oven the next morning. Plus, it’s delicious!