This Brioche French Toast Bake with Eggnog and Berries is the ultimate festive breakfast dish. With its creamy custard, rich brioche, and fresh berries added at the end, it’s a show-stopping recipe that’s simple to prepare and perfect for entertaining.
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Brioche French Toast Bake is a decadent, custard-soaked bread dish baked to perfection. This dish transforms traditional French toast by using buttery brioche bread, creating a tender and flavorful base. By incorporating eggnog, it becomes a holiday-inspired recipe that’s perfect for Christmas mornings or weekend brunches.
If you like this breakfast recipe, you may also love our Cinnamon Streusel Coffee Cake or Classic Pancakes with Maple Syrup.
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Why We Love This Recipe:
- Festive and Flavorful: Eggnog and warm spices make this dish perfect for the holiday season.
- Make-Ahead Convenience: Prepare it the night before and simply bake in the morning.
- Rich and Decadent: Brioche soaks up the custard well, creating a creamy texture.
- Customizable: Add your favorite toppings or flavor variations to make it your own.
Ingredients
- Brioche Bread: A rich and buttery bread that creates the perfect base. Use slightly stale bread for the best results. If fresh, toast the cubes lightly in the oven at 300°F (150°C) for 5-7 minutes to dry them out.
- Eggnog: Adds festive flavor and creaminess to the custard.
- Half-and-Half: Enhances the creamy texture without being too heavy.
- Eggs: The foundation of the custard mixture.
- Vanilla Extract: Brings warmth and depth of flavor.
- Ground Cinnamon and Nutmeg: Essential spices for holiday recipes.
- Raspberries and Blueberries: Added as a garnish just before serving for a pop of freshness.
- Powdered Sugar and Maple Syrup: Optional for serving, adding sweetness and presentation appeal.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Holiday Brioche French Toast Bake with Eggnog and Berries
STEP ONE: Prepare the Bread
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter. Cube 14 ounces of slightly stale brioche bread into 1-inch pieces. Arrange the bread evenly in the baking dish.
If the bread is fresh, toast the cubes lightly in the oven at 300°F (150°C) for 5-7 minutes to dry them out.
STEP TWO: Prepare the Custard
In a large mixing bowl, whisk together 4 large eggs, 2 cups of eggnog, ½ cup of half-and-half, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of kosher salt until smooth.
STEP THREE: Prepare and Bake
Pour the custard mixture over the bread, pressing down lightly to ensure all pieces are soaked. Cover and refrigerate for at least 15 minutes or overnight for a richer, creamier texture.
Remove the dish from the refrigerator. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and the custard is set.
STEP FOUR: Add Berries and Garnish
Let the bake cool for 5 minutes before serving. Scatter fresh raspberries and blueberries over the top just before serving. Dust with powdered sugar and serve with maple syrup if desired.
Substitutions & Variations
- Brioche Bread: Use challah or sturdy white bread as a substitute.
- Eggnog: Swap with whole milk or heavy cream for a less festive version.
- Half-and-Half: Replace with coconut milk for a dairy-free option.
How Can I Customize this Recipe?
- Diet-Friendly: Use unsweetened almond milk and a low-calorie sweetener for a lighter version.
- Flavorful Add-Ins: Mix in chocolate chips or dried cranberries before baking.
- Kid-Friendly: Let kids top their portions with whipped cream and sprinkles.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO Use slightly stale brioche to ensure it absorbs the custard without becoming too soggy.
✔️ DO Broil for 1-2 minutes at the end of baking for a crisper top.
✔️ DO Toast fresh brioche cubes in a 300°F (150°C) oven for 5-7 minutes if needed.
✔️ DO Reheat leftovers in the oven to maintain texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake at 350°F (175°C) until warmed through.
Recipe FAQs
Yes! You can prepare brioche French toast bake the night before by assembling the dish and refrigerating it overnight. This allows the brioche to fully absorb the custard, resulting in a more flavorful bake. In the morning, simply bake as directed.
Brioche is one of the best breads for French toast casserole because of its rich, buttery texture and ability to soak up the custard without becoming soggy. Other great options include challah and French bread.
To prevent soggy French toast bake, use slightly stale brioche so it absorbs the custard without becoming too soft. Also, avoid over-soaking the bread and bake uncovered for the last 15-20 minutes to allow the top to crisp up.
More Breakfast Recipes You'll Love ♥️
- Cinnamon Roll French Toast Casserole
- Classic Bread Pudding with Raisins
- Pumpkin Spice Overnight Oats
- Easy Blueberry Waffle Recipe
- French Toast with Sourdough
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📖 Recipe
Brioche French Toast Bake with Eggnog
Equipment
- Mixing Bowl
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 14 ounces brioche bread cubed into 1-inch pieces; slightly stale preferred
- 4 large eggs
- 2 cups eggnog
- ½ cup half-and-half
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- ¼ teaspoon kosher salt
- ½ cup raspberries for garnish
- ½ cup blueberries for garnish
- 2 tablespoons butter for greasing
- Powdered sugar for garnish
- Maple syrup optional, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- Arrange the cubed brioche evenly in the prepared dish. If the bread is fresh, toast the cubes lightly in the oven at 300°F (150°C) for 5-7 minutes to dry them out.
- In a large mixing bowl, whisk together the eggs, eggnog, half-and-half, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the custard evenly over the bread cubes, pressing down lightly to ensure all the bread is soaked.
- Let the dish sit for 15-20 minutes to allow the bread to absorb the custard. Alternatively, cover and refrigerate overnight for a richer, creamier texture and enhanced flavor.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
- Allow the bake to cool for 5 minutes before serving.
- Scatter the raspberries and blueberries on top just before serving.
- Dust generously with powdered sugar and serve with maple syrup, if desired.
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