Brioche French Toast Bake
Rich brioche bread soaked in spiced vanilla-cinnamon custard, baked until puffed and golden with a tender bread-pudding texture.
- Prep: 10 min
- Cook: 35 min
- Total: 45 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $2.33/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
Tags
- bake
- comfort food
- crowd-pleaser
- kid-friendly
- rich
- budget-friendly
- sweet
Ingredients
- 1 pound brioche bread (cut into 1-inch cubes)
- 8 eggs (large)
- 1.5 cup whole milk
- 0.5 cup heavy cream
- 0.33 cup maple syrup
- 1 tablespoon vanilla extract
- 1.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon kosher salt
- 2 tablespoon unsalted butter (melted)
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with 2 tablespoons melted unsalted butter.
- Arrange 1 pound cubed brioche bread evenly throughout the baking dish.
- In a large bowl, whisk together 8 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/3 cup maple syrup, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt until smooth.
- Pour the custard mixture evenly over the brioche cubes, pressing down lightly with a spatula to ensure all bread is submerged.
- Bake for 35 minutes until the custard is set in the center and the top is puffed and golden brown.
- Let rest for 5 minutes before slicing into 6 generous squares and serving.
Notes
Can be assembled the night before, covered tightly with foil, and refrigerated overnight. In the morning, bake straight from the fridge adding 5 extra minutes to bake time.
Nutrition (per serving)
- Calories: 493
- Protein: 17.9 g
- Carbohydrates: 56.7 g
- Fat: 20.8 g
- Fiber: 2.4 g
- Sodium: 714 mg
- Saturated Fat: 9.5 g
- Sugar: 21 g
- Cholesterol: 268 mg