Brioche French Toast Bake Recipe
Thick – cut brioche soaked in a vanilla cinnamon custard and baked until golden and fluffy. Finished with a dusting of powdered sugar and a drizzle of warm syrup.
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Ingredients
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Bread & Toppings
Custard
Optional Add-ins
Method
Prep & Bread
Slice bread and prepare pan
Preheat oven to 350°F (175°C). Butter a 9x13-inch (or similar 3-quart) baking dish with the melted unsalted butter, ensuring corners and sides are coated.
Cut brioche
Cut the brioche loaf into 1 to 1 1/2-inch thick slices. If loaf is very soft, press slices lightly to compact; you may also cut into large cubes (about 1-inch) for easier soaking. Arrange slices or cubes in a single, slightly overlapping layer in the prepared baking dish. If using raisins/cranberries or nuts, sprinkle half of them between layers as you layer bread so they distribute evenly.
Make Custard
Whisk custard
In a large mixing bowl, whisk together the eggs and granulated sugar until blended and slightly frothy. Add the whole milk, heavy cream, vanilla extract, ground cinnamon, sea salt, and orange zest (if using). Whisk until fully combined and smooth.
Strain (optional) and flavor check
For an ultra-smooth custard, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. Taste a small spoonful (careful, not hot) and adjust sweetness or cinnamon to preference.
Soak & Rest
Pour custard over bread
Pour the custard evenly over the arranged brioche, pressing down gently on the bread so it absorbs the liquid. Use a spatula to push slices together if needed so custard covers all pieces.
Soak time
Let the bake rest at room temperature for 20 to 30 minutes to allow the custard to soak in. For deeper soak and ahead-of-time prep, cover and refrigerate for up to 8 hours or overnight. If refrigerating, allow the dish to sit at room temperature 15 minutes before baking.
Bake & Finish
Bake
Cover the baking dish loosely with foil and place on the middle rack. Bake at 350°F (175°C) for 25 minutes. Remove the foil and continue baking another 15 to 20 minutes, until the top is puffed and golden brown and a knife inserted into the center comes out mostly clean with just a few moist crumbs (internal temperature about 160–165°F if using a thermometer).
Rest
Remove from oven and let rest for 10 minutes; the center will set further and the texture will be fluffy and custardy.
Finish & serve
Dust the top lightly with powdered sugar and drizzle with warm maple syrup just before serving. Sprinkle remaining toasted nuts on top if using. Serve warm, passing extra syrup at the table.