Baked French Toast Brioche Recipe
Make baked French toast brioche the easy way! This oven-baked French toast with caramelized bananas and vanilla mascarpone is perfect for brunch or holidays.
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.