Baked Brioche French Toast

Looking for something rich, buttery, sweet, and absolutely divine for breakfast? Congratulations, you have found it right here! This french toast bake is made with leftover brioche and is topped with a buttery, delightful struesel.


  • 6 Large Eggs
  • 1 cup Whole Milk
  • 1/2 cup Cream
  • 1/2 cup Sugar
  • 2 tablespoons Vanilla Extract
  • 1 Brioche Loaf (or any loaf of bread will do)
  • Buftter for greasing the baking dish

For the topping:

  • 1/2 cup (1 stick) Cold Butter, cubed
  • 1/2 cup All Purpose Flour
  • 1/2 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt


First things first, you will want to grease a 2 quart baking dish. Butter it well, butter it so much that if someone walked into the room and saw you buttering it, you might blush. Reason being is that this french toast bake will stick otherwise, and that would just be heartbreaking.

Next, cube up your brioche (or other) loaf of bread. You can use slices, but today I felt like cubes. Add cubed bread to your baking dish and set aside for now.


In a large bowl, mix together your eggs, sugar, and vanilla. Add your milk and cream and combine. Pour over your bread pieces, trying to coat things evenly, but if you can’t it’ll be okay. This is going to rest in the refrigerator overnight and the bread will soak up the eggy goodness in time.

Add your cubed cold butter, flour, brown sugar, cinnamon, nutmeg, and salt to a food processor and pulse for one second, about 15-20 pulses. If you do not have a food processor, you can add these ingredients to a large bowl and use a pastry blender, a fork, or even your fingers. Me? I was feeling lazy.


Once your butter is the size of small peas, evenly top your bread-egg-goodness with the sugary-delicious-struesel goodness.


Cover it all up with plastic wrap or foil and then pop into your refrigerator overnight.



The next day, preheat your oven to 375 degrees. Bake for 45 minutes and then tent your baking dish with aluminum foil, this will prevent it from browning too much on top. Continue to bake for 15 minutes. You can tell when it’s done by inserting a butter knife into the middle and pressing it slightly to the side. If it looks bready, it’s done. If you see liquid, it needs to be baked another 10 to 15 minutes.

Once things have finished baking, let it cool for about 10 minutes before digging in.


Once cooled, enjoy!


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