Brioche French Toast
User Reviews
5
Brioche French Toast
Description
This Brioche French Toast combines the rich, buttery qualities of brioche bread with a custard base of eggs, milk, brown sugar, and warm spices like cinnamon, nutmeg, and cloves. The layers of cream cheese, pecans or walnuts, and raisins add contrasting textures and bursts of flavor throughout the soft baked bread. Soaking overnight allows the bread to fully absorb the egg mixture, resulting in a tender, creamy interior after baking.
The dish is baked in a buttered pan, initially covered to retain moisture, then uncovered near the end to lightly brown the top. Its texture is moist with slightly caramelized edges, while the cream cheese cubes add creamy pockets. It makes a satisfying brunch or special breakfast.
This recipe can be adapted for slow cooker preparation for convenience. Serving with powdered sugar and warm maple syrup complements the cinnamon and raisin sweetness. Preparing the dish beforehand and refrigerating improves flavors and ease of baking.
Ingredients
- butter for greasing pan
- One (24-ounce) Brioche Loaf cut into 1-inch (25 mm) cubes, or challah bread
- One (8-ounce) package cream cheese cut into 18 cubes
- 3/4 cup pecans or walnuts, chopped
- 1/2 cup raisins
- 8 large egg
- 2 cups milk
- 1/2 cup dark brown sugar firmly packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of nutmeg grated
- Pinch of cloves ground
- 4 tablespoons butter melted
To serve
- confectioners' sugar
- pure maple syrup warmed
Instructions
- To make the Brioche French Toast in your slow cooker, see the Slow Cooker Variation below.To make the Brioche French Toast in your oven, generously butter a 9-by-13-inch baking dish. Place half the bread in a single layer, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts, and raisins on top. Cover completely with the remaining bread.
- In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread. Gently press down on the bread with your palms to encourage the top layer to absorb the liquid. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Heat the oven to 350°F (175°C).
- Remove the dish of brioche French toast from the refrigerator and let sit 20 minutes at room temperature. Remove the plastic wrap and replace it with aluminum foil. Bake the French toast for 20 minutes, then uncover and bake for 15 to 20 minutes longer, or until the bread is nicely toasted and there's no liquid puddling on the bottom.
- Transfer the dish to a wire rack and drizzle the melted butter on top. Run a knife around the edge of the pan to release the French toast. Let sit for 5 minutes before you cut it into squares, arrange on individual plates, and sprinkle with confectioners' sugar. Serve along with the warmed maple syrup. (If you have leftovers—which is sorta doubtful—cover the dish with foil and refrigerate. When ready to serve, reheat it in a moderate oven until warmed through.)
Notes
- Prepare the dish at least 4 hours ahead, or overnight, for the best custard soak.
- For convenience, assemble ingredients in a slow cooker insert and refrigerate before cooking on low for 3½ hours.
- Serve with confectioners' sugar and warmed pure maple syrup to complement the spices and cream cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1022 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1022kcal | 51% |
| Carbohydrates | 88g | 29% |
| Protein | 29g | 58% |
| Fat | 63g | 97% |
| Saturated Fat | 31g | 155% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 504mg | 168% |
| Sodium | 831mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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