Description
A rich and comforting breakfast bake made with soft brioche, sweet berries, and a creamy vanilla custard — perfect for weekend mornings or special occasions.
Ingredients
Scale
- 1 loaf brioche bread (14–16 oz), cut into 1-inch cubes
- 8 oz cream cheese, cubed
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 6 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- ½ cup sugar
- Powdered sugar, for dusting
- Maple syrup, optional for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla extract until smooth.
- Layer half of the brioche cubes in the baking dish. Top with half the cream cheese and half the berries.
- Repeat with remaining bread, cream cheese, and berries.
- Pour the custard mixture evenly over the top. Press down gently to soak the bread.
- Let it sit for 30 minutes or cover and refrigerate overnight.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20–25 minutes until golden and set.
- Cool slightly, then dust with powdered sugar and serve with maple syrup if desired.
Notes
- Use slightly stale bread for better custard absorption.
- Thawed frozen berries can be used — just drain them well.
- To add crunch, sprinkle turbinado sugar on top before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 21g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg
Keywords: french toast bake, berries and cream breakfast, make ahead brunch, brioche casserole, baked french toast