This French toast bake is the perfect make-ahead brunch. Rich, buttery brioche, soaked in a sweet, cinnamon-infused custard, then baked to golden perfection with a caramelised maple butter base.
If you need more inspired budget-friendly brunch recipes, look no further than my classic French toast recipe, these blueberry muffins or blueberry scones and these banana chocolate chip muffins. Because this recipe uses inexpensive ingredients like bread and eggs, it ensures you can create a show stopping brunch while staying in budget!
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⭐️ Why this recipe works
- Simple & elegant: Utilises common ingredients to create a luxurious breakfast treat.
- Versatile: Easily adaptable with various toppings and substitutions.
- Make-ahead friendly: Perfect for preparing the night before, making morning routines smoother.
- Crowd-pleaser: Ideal for family breakfasts or special brunch gatherings.
🧾 Ingredients overview
- Brioche: Adds a buttery richness and tender texture.
- Maple syrup & brown sugar: Create a caramel-like base that infuses sweetness throughout.
- Butter: Provides moisture and flavor to the custard and base.
- Eggs & milk: The core of the custard, offering structure and creaminess.
- Cinnamon/nutmeg: Warm spices that complement the sweetness of the bake.
- Double cream (heavy cream): Offers a decadent topping that melts into the warm bake.
- Raspberry conserve: Adds a tart contrast to the dish's sweetness.
- Icing sugar: A dusting adds a final touch of sweetness and visual appeal.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
French toast bake recipe step-by-step
- Prepare the Maple Butter Sauce: Melt butter, maple syrup, and brown sugar in a saucepan and pour into the bottom of a greased baking dish.
- Arrange the Brioche: Slice brioche into triangles, arranging them crust-up in the dish to start soaking up the sauce.
- Make the Custard: Whisk eggs, milk, and cinnamon. Pour over brioche, allowing at least 30 minutes for soaking.
- Bake: Preheat the oven and bake the soaked brioche until the custard is set and the edges are golden.
- Serve: Top with lightly whipped double cream, raspberry compote, and a dusting of icing sugar.
📖 Variations
- Nutella and banana- simply drizzle with Nutella and top with sliced banana
- Fresh berries- top with any and all the fresh berries. In this situation, may I highly suggest that you still add the gently whipped double cream? It's the perfect thing to go with the berries
- Maple syrup- this is just going back to my Canadian roots and keeping it simple with a good glug of syrup.
🍯 Storing and reheating leftovers
- Fridge: Store cooled leftovers in an airtight container for up to 2 days.
- Freezer: Freeze in airtight containers for up to 1 month.
- Reheat: Thaw overnight in the fridge if frozen. Reheat in the microwave until warmed through.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Bread choice: Brioche can be substituted with challah or any rich, egg-based bread for a similar texture.
- Overnight prep: For deeper flavors, let the brioche soak in the custard mixture overnight in the fridge.
- Sauce base: For a twist, add a dash of bourbon or vanilla to the maple butter sauce for added depth.
❓Recipe FAQ's
Yes, but rich, eggy bread like brioche or challah works best for texture and flavour.
Avoid over-soaking the bread and ensure your oven is correctly preheated before baking.
Absolutely, use almond or oat milk and a dairy-free butter alternative.
Looking for more brunch recipes like this? Try these:
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The BEST French Toast Bake
Ingredients
- 8-10 slices brioche, cut into triangles
- 60 ml (¼ cups) maple syrup
- 50 g (¼ cups) brown sugar
- 5 tablespoons (⅓ cups) butter
For the custard
- 4 eggs
- 275 ml (1 cups) milk
- 2 teaspoons ground cinnamon or nutmeg
For serving
- 200 ml (¾ cups) double cream (heavy cream), lightly whipped
- 100 g (¾ cups) raspberry compote
- icing sugar for dusting
Instructions
- Preparation: Begin by preheating your oven to 170ºC (350ºF). Use 2 tablespoons of butter to lightly grease a 23x33cm (9x13 inch) baking dish.
- Maple Butter Base: In a small saucepan, combine the remaining butter, brown sugar, and maple syrup. Whisk them together over medium heat until they're well combined, and pour this maple butter into the bottom of your prepared baking dish.
- Brioche Layering: Slice your brioche bread into triangles and arrange them in the dish, cut side down, with the crusts facing upwards. This positioning allows for optimal custard absorption.
- Custard: For the custard, whisk together eggs, milk, and cinnamon until smooth. Gently pour this mixture over the arranged brioche, ensuring each piece is evenly coated. Allow the bread to soak for at least 30 minutes, or for an even richer flavour, let it rest overnight in the fridge. Press down lightly on the bread to ensure it's fully submerged and even in the dish; the bread may rise slightly as it absorbs the custard.
- Baking: Bake in the preheated oven for 30-35 minutes. If the edges begin to brown too quickly, cover the dish with foil and continue to bake until the custard sets and the top is golden and crispy.
- Serving: After removing from the oven, let the bake stand for a few minutes. In the meantime, whip the double cream (heavy cream) until light. Dollop the cream onto the warm French toast bake; it will start to melt, similar to ice cream. Finish by spooning raspberry compote over the top and serve warm.
Notes
- Advance Prep: This French toast bake can be assembled the day before. Cover with cling film or foil and refrigerate overnight. When ready, bake as directed to enjoy a fresh, warm breakfast.
- Storing Leftovers: Cool the baked French toast completely before transferring it to an airtight container. It can be stored in the fridge for the next day or frozen for longer preservation.
- Freezing: For longer storage, place in freezer-safe, airtight containers and freeze for up to 1 month.
- Reheating: If frozen, thaw overnight in the fridge. Reheat servings in the microwave until warmed through.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Rita
This recipe was amazing! Made it for brunch for friends staying over and it was devoured!
Deborah Rainford
So happy that it was a hit with everyone. Thanks so much, Rita! 🙂