This isn’t your usual French toast. Deep-golden, custard-soaked slices of tsoureki, the legendary Greek sweet brioche, are served with warm honey, crisp blueberries, and walnuts. It’s perfect for a holiday brunch or a festive Sunday breakfast or dessert, you choose!

Unlike everyday brioche, tsoureki brings its own personality — subtle sweet spices and a soft, springy crumb that loves soaking up that rich egg custard. Whether it’s holiday leftovers or a recipe to elevate breakfast forever, this French toast is sunshine on a plate.

Prefer hands-off baking? A casserole method is included as well.

If you love our Tsoureki French Toast, you will also love our Greek rice pudding (rizogalo), Greek honey cookies (melomakarona), and Greek yogurt with honey, figs and walnuts!

A plate with Tsoureki - Greek brioche bread French toast blueberries, walnuts and honey.

Overview

Why you will love tsoureki french toast

NEXT-LEVEL TEXTURE – Tsoureki is slightly sweet, and buttery and soaks the custard like a dream.
FLAVOR DEPTH – Aromatic whispers of citrus, mahlepi, and mastic in the bread (and your memories) take it above basic brioche.
VERSATILE BLISS – Dress it classic with honey and berries, or play with maple, cinnamon sugar, or a dollop of Greek yogurt.
HOLIDAY MAGIC ANY DAY – What started as Easter bread becomes breakfast royalty year-round.

Two loaves of Tsoureki, greek brioche bread on a cloth towel on a cutting board. — Two loaves of delicious tsoureki

What is tsoureki bread

Tsoureki is a traditional Greek sweet bread, similar in spirit to brioche but with a character all its own. It’s enriched with butter, milk, sugar, and eggs, then scented with mahlep and sometimes mastic, which give it that unmistakable, lightly floral aroma Greeks instantly recognize.
Tsoureki is most famously baked for Easter and Christmas, often braided and decorated with bright red eggs nestled into the dough for Easter. That said, Greeks don’t wait for holidays to enjoy it. You’ll find it on kitchen counters year-round, sliced thick for breakfast, toasted, or simply torn by hand.
Soft, slightly chewy, and gently sweet, tsoureki is perfect on its own, dipped into coffee, or unapologetically slathered with Nutella. A little indulgent. Completely worth it.
And if you’re feeling inspired, you can make your own at home with our traditional tsoureki recipe, complete with step-by-step instructions and tips to get that signature soft, fragrant crumb just right.

Here is what you need

Ingredients for Tsoureki bread French toast.

Tsoureki bread – A loaf of tsoureki, the traditional Greek sweet bread, is ideal for French toast thanks to its soft, slightly sweet crumb. It absorbs the custard beautifully without becoming soggy, creating a tender interior and crisp, golden edges. If you’ve never baked it yourself, you can also make homemade tsoureki using our traditional Greek recipe.
Half-and-half – Half-and-half creates a perfectly balanced custard, creamy without being too heavy. You can substitute whole milk for a lighter result or heavy cream for a richer, more decadent French toast.
Cloves, nutmeg, and cinnamon stick – These warm spices gently infuse the milk, adding depth and aroma to the custard. They echo the cozy flavors often found in Greek holiday breads and desserts, making this French toast feel extra special.
Fresh herbs (sage and thyme) – They add a subtle savory note that balances the sweetness of the custard. Sage is my favorite here, but thyme works beautifully as well. If you enjoy herbs in sweet-savory dishes, you’ll love how they elevate this recipe.
Eggs – Eggs are whisked into the warm cream to form a light, silky custard that coats the tsoureki evenly and cooks into a soft, creamy center.
Butter – Butter is essential for achieving that golden, crisp exterior. I usually use salted butter for cooking, but unsalted works just as well if that’s what you have on hand.
For serving – Finish your tsoureki French toast with warmed honey, crushed walnuts, and fresh blueberries. A mild Greek honey, especially thyme honey like Attiki, pairs beautifully here. Orange blossom or wildflower honey is also an excellent option and works well across many Greek breakfast and brunch recipes.

Substitutions

Tsoureki can be replaced with brioche or challah. Brioche will give you a sweeter, more decadent French toast, while challah is more neutral in flavor. If using challah, finish with a sprinkle of powdered sugar, extra honey, or both.
Almond milk or oat milk can be used instead of milk or cream. Plant-based milks work well and create a slightly lighter custard while still delivering great flavor.
Ground cinnamon can substitute for a cinnamon stick. Use about one teaspoon to achieve the same warm, aromatic note.
Use any berries or seasonal fruit you like. Blueberries are lovely, but peaches, figs, bananas, strawberries, or mixed berries all work beautifully.
Maple syrup can be used instead of honey. It offers a different sweetness but pairs just as well with the custardy French toast.
Swap walnuts with other nuts if needed. Pecans, almonds, hazelnuts, pistachios, or even Brazil nuts all complement this recipe nicely.

Step by step

A small saucepan with milk, sage leaves, thyme sprigs, cloves, nutmeg and a cinnamon stick.

In a small saucepan, combine half-and-half, nutmeg, cloves, cinnamon stick, sage, thyme, and sea salt. Gently simmer for 10 minutes to infuse the cream.
Remove herbs and spices, then whisk in the beaten eggs until smooth.

Dolmadakia rice mixture in the center of a grape leaf on a wooden surface.

Dip each slice of tsoureki into the custard, letting it soak 1–2 minutes so it’s fully saturated but still holds its shape

A half-folded dolmadaki-stuffed grape leaf on a wooden board.

Heat butter in a skillet over medium heat. Fry custard-soaked tsoureki in batches until golden brown on both sides.
Serve immediately with warm honey, crushed walnuts, and fresh blueberries.

A plate with Tsoureki - Greek brioche bread French toast blueberries, walnuts and hone

Casserole method

Brush a medium to large baking dish generously with melted butter. Arrange the tsoureki slices in the dish, overlapping slightly if needed to fit snugly.
In a saucepan, combine the half-and-half, ground nutmeg, cloves, sage leaves, thyme sprigs, and salt. Bring to a gentle simmer and cook for 10 minutes to infuse the milk. Remove from heat and let the mixture cool slightly.
Whisk the eggs, then stir them into the cooled milk mixture. Pour the custard evenly over the tsoureki slices, allowing the bread to absorb the liquid. Sprinkle the top with crushed walnuts. Cover tightly with plastic wrap and refrigerate for at least 3 hours or up to 12 hours.
Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 to 30 minutes before baking.
Place the baking dish on the center rack and bake until the casserole is set and golden brown, about 30 to 45 minutes. Remove from the oven and let cool slightly.
Cut into portions and serve warm with warmed honey and fresh blueberries on the side.

Why Make Tsoureki French Toast as a Casserole?

This tsoureki French toast casserole is a dream for holiday mornings, especially Easter, Christmas, or New Year’s brunch. You can assemble everything the night before, refrigerate it overnight, and bake it fresh in the morning.

That means less cooking, fewer dishes, and more time enjoying coffee, conversation, and whatever festive chaos is happening around the table. It’s also a wonderful way to repurpose leftover tsoureki after the holidays.

Make-Ahead & Holiday Brunch Favorite

French Toast Casserole Tips for Best Results

Serve toppings on the side to keep the casserole from becoming overly sweet.
Slightly day-old tsoureki works best, as it absorbs the custard evenly without becoming soggy.
Let the casserole rest at room temperature before baking so it cooks evenly.
Don’t skip the resting time after baking. It helps the custard set for cleaner slices.

FAQs

Option A. You can make it with this tsoureki recipe or purchase great tsoureki loaves at local Greek grocery stores or online at titanfoods.

The best bread for French toast is enriched bread like tsoureki, brioche, or challah. These breads absorb custard well while holding their shape during cooking.

Yes. Assemble the casserole, cover tightly, and refrigerate for up to 12 hours. Bake fresh the next morning for best texture and flavor.

Yes. Bake the casserole first, let it cool completely, then wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator and reheat gently in the oven.

This usually happens if the bread is too fresh or if the casserole hasn’t baked long enough. Using slightly stale bread and baking until fully set solves this.

Storage and reheating

Refrigerator: Store leftover tsoureki French toast or casserole covered in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in a skillet over low heat or in the oven at 350°F until warmed through. The microwave works in a pinch, though the texture will be softer.
Freezing: French toast can be frozen in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat gently before serving.