If you're looking for an indulgent breakfast or brunch idea that feels special but is secretly easy to pull off, this baked French toast brioche is it. Imagine buttery brioche bread, soaked in a rich custard, baked until golden, and topped with caramelized bananas, vanilla mascarpone, and fresh berries. It's the kind of dish that looks like it came straight out of a café, yet it takes minimal effort.
French toast is a breakfast favorite in many cultures, in the Netherlands we call them wentelteefjes. I've taken the spirit of wentelteefjes and swapped the everyday bread for Fries suikerbrood, a Dutch sugar bread filled with caramelized sugar crystals. Since sugar bread isn't widely available in the U.S., brioche bread is the perfect substitute. It's soft, buttery, and just sweet enough to work beautifully in a baked version.
Why Bake French Toast Instead of Fry?
While traditional French toast is made in a skillet (which - to be honest - I still find difficult to pull off, I can't count the times my French toast came out soggy!), baking it has some big advantages:
- No babysitting at the stove - pop it in the oven and let it bake.
- Even cooking - every slice turns golden at the same time.
- Perfect for a crowd - whether it's brunch for friends or a holiday breakfast, baked French toast serves beautifully straight from the oven.
Plus, baked brioche French toast develops a crisp edge while staying soft and custardy in the middle, a downright irresistible combination!
Serving Ideas
For this recipe, I love adding a few elegant toppings:
- Caramelized banana for a rich, golden sweetness.
- Vanilla mascarpone cream that adds a velvety, lightly tangy contrast.
- Fresh fruit (strawberries, raspberries, or blueberries) to balance the richness.
You can also keep it simple with maple syrup and powdered sugar.
Common Complaints About French Toast (and How This Recipe Fixes Them)
When researching French toast recipes, I found a few recurring frustrations:
- "My French toast turns out soggy." → Baking helps avoid that because the oven dries out excess moisture while cooking the custard evenly.
- "The bread falls apart when I soak it." → Brioche has enough structure to hold its shape, even after soaking.
- "It's too messy for brunch guests." → Baking in the oven gives you neat slices, ready to serve with no oily mess.
Frequently Asked Questions
Soggy French toast usually comes from using bread that's too soft or soaking too long. Use slightly stale brioche and don't oversoak. 10 minutes is enough.
Yes. Challah, Texas toast, or French bread work well. Just make sure the bread is sturdy enough to hold up to the custard.
Place leftovers in a 300°F (150°C) oven for 10-15 minutes to crisp up again (cover with foil to prevent burning). Avoid microwaving, as it can make the texture rubbery.
Baked French Toast Brioche Recipe
Equipment
- oven dish (9x13)
- mixing bowl
- whisk
Ingredients
- 8 slices brioche (preferably slightly stale)
- 3 eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 2 tablespoon light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoon unsalted butter (melted)
Toppings:
- 1 banana (sliced)
- 1 tablespoon butter
- 1 tablespoon sugar
- ½ cup mascarpone
- ½ teaspoon vanilla extract
- strawberries
- powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish (around 9x13 inches works well).
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
- Arrange the brioche slices in the baking dish. Pour the custard evenly over the bread, making sure each slice is coated. Let it soak for about 10 minutes so the bread absorbs the mixture.
- Drizzle the melted butter over the top. Bake for 30-35 minutes, until golden brown and the center is set.
- While the French toast bakes, prepare the toppings:For the bananas: heat 1 tablespoon butter and 1 tablespoon sugar in a skillet over medium heat. Add banana slices and cook until golden and caramelized on both sides (careful when flipping over, they will break easily)
- For the mascarpone: whisk together mascarpone and vanilla extract until smooth and creamy.
- Wash and cut the fresh strawberries, if using.
- Remove the baked French toast from the oven. Serve warm, topped with a dusting of powdered sugar. Serve with the caramelized bananas, vanilla mascarpone and fresh berries.
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the oven for best texture.
- Bread tip: If your brioche is too fresh and soft, lightly toast it before soaking to prevent sogginess.
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