French Cuisine
Baked Berry Brioche French Toast
Baked berry brioche French toast is a luxurious and effortless take on the classic holiday breakfast served in Parisian bistros. Rich, buttery brioche is cubed and soaked in a delicate vanilla-infused custard, transforming into a tender, pudding-like center with a crispy caramel crust upon baking. Fresh berries are nestled throughout, bursting in the oven to release their tart juices, which beautifully cuts through the richness of the sweet bread. This hands-off casserole eliminates the need to stand over a hot stove flipping individual slices.
Dishday
Recipe overview
- Total time
- 50 min
- Prep
- 15 min
- Cooking
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 380 kcal
- Protein
- 10 g
- Fat
- 16 g
- Carbs
- 48 g
- Fiber
- 3 g
Step by step
Method
- 01
Cut the brioche into uniform 2–3 cm cubes
Cut the brioche into uniform 2–3 cm cubes. Leave them on the cutting board for about 10 minutes to dry slightly; staler bread absorbs the custard much better without turning mushy.
- 02
In a deep bowl, combine the eggs, milk, most of the brown sug…
In a deep bowl, combine the eggs, milk, most of the brown sugar, vanilla extract, and ground cinnamon. Whisk thoroughly until smooth and the sugar is dissolved.
- 03
Generously grease a baking dish with softened butter
Generously grease a baking dish with softened butter. Arrange the brioche cubes and berries in the dish, mixing them well so the berries are evenly distributed.
- 04
Pour the egg mixture evenly over the bread and berries, press…
Pour the egg mixture evenly over the bread and berries, pressing down gently with a spatula to help the bread absorb the liquid. Let sit for 15 minutes to soak.
- 05
Preheat the oven to 180°C (350°F)
Preheat the oven to 180°C (350°F). Sprinkle the remaining brown sugar over the top for a caramelized crust. Bake for 30–35 minutes until golden brown and the custard is set.
Dishday
Useful advice
Cooking tip
For the ultimate soufflé-like texture, assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate overnight. The brioche will absorb the custard fully.
How to serve
Serve hot or warm, lightly dusted with powdered sugar. It pairs wonderfully with a dollop of cool crème fraîche, sour cream, or a scoop of vanilla ice cream.
How to store
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) for 10 minutes to restore the crispy texture.
Note
Challah, leftover croissants, or plain sweet buns can be used instead of brioche. Frozen berries work beautifully too and don't need to be thawed.
