Skip to main content

Andrew's French Toast Casserole

Posted by Andrew on Jun 7th 2022

A delightful twist on a classic breakfast dish.

Andrew is back, serving up a delightful twist on a classic breakfast dish using a few Theo favorites. This French Toast Casserole uses our Raspberry 70% Dark Chocolate bar and Cocoa Nib Toffee in an indulgent, yet easy recipe that's great for special occasions, brunch with the besties or family celebrations. It's full of flavor, can be prepped ahead of time and quick to bake.

French Toast Casserole with Raspberry Dark Chocolate
Andrew G, Virtual Chocolate Class host at Theo Chocolate

“This is my go-to for morning indulgence and decadence at its finest. One of the best things to eat if you are having a bed picnic on a day off. The smell of this baking reminds me of good friends gathering and everything beautiful in the world. It's fabulous.”

– Andrew G. 

Casserole Ingredients:

  • ½ cup of butter 
  • 1 cup packed brown sugar
  • 1 loaf of thick sliced brioche
  • 6 eggs or 8 oz of egg substitute 
  • 1 ½ cups of milk or dairy free alternative 
  • ½ cup of heavy cream or coconut cream 
  • 2 tsp of vanilla extract 
  • 2 tsp of cinnamon 
  • Pinch of salt 
  • 2 Theo Raspberry 70% Dark Chocolate bars, roughly chopped

Crumble Topping Ingredients:

  • 1 cup all-purpose flour
  • ¾ cup packed brown sugar
  • 1 ½ tsp cinnamon
  • Pinch of salt
  • ½ cup of butter, diced
  • 1 bag of Theo Cocoa Nib Toffee (optional)


  1. Preheat oven to 425 F and spray baking dish with non-stick spray.

  2. Melt butter (on stovetop or carefully in microwave) and mix with brown sugar until combined and smooth. Then, pour into the bottom of baking dish and spread evenly.

  3. Layer brioche into two rows in the baking dish with butter and sugar mixture, overlapping the pieces of bread.

  4. In a bowl, mix together eggs, milk, cream, vanilla, cinnamon, and salt until well combined. Pour mixture over bread slowly to coat all of the bread evenly. (If prepping ahead of time, cover & refrigerate until you are ready to bake and serve.)

  5. Add chopped pieces of the Theo Raspberry 70% Dark Chocolate bar in between in between each slice of bread.

  6. Bake in oven for 25 minutes.

  7. While the casserole is baking, prep the crumble topping by mixing flour, brown sugar, cinnamon and salt in a medium bowl. Mix in the diced butter by hand, until all ingredients come together into a crumb-like mixture.

  8. After 25 minutes, remove casserole from oven and cover with crumble topping. Bake for an additional 15 minutes.

  9. Once finished take Theo Cocoa Nib Toffee, break into small chunks, and sprinkle on top of finished casserole.

  10. Enjoy!