Brioche French Toast Bake with Eggnog
Brioche French Toast Bake with Eggnog is a festive breakfast casserole that delivers make-ahead convenience, rich holiday custard, and soft baked brioche texture. This French toast bake recipe soaks cubes of brioche bread in an eggnog custard before baking until golden and finishing with berries and powdered sugar.
Servings: 8
Calories: 380kcal
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.
Notes
Cooking Notes:
Allowing the bread to rest in the custard ensures each piece absorbs the eggnog mixture evenly. Slightly stale brioche works best because it holds its structure while soaking up the custard. Baking the dish covered at first helps the custard set before uncovering to brown the top.
Tips for Best Results:
- Use slightly dry or lightly toasted brioche so the custard absorbs properly.
- Press the bread gently into the custard so every piece is soaked.
- Bake covered first to set the custard evenly before browning the top.
- Add berries just before serving so they remain fresh and vibrant.
Nutrition
Calories: 380kcal | Carbohydrates: 37g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 397mg | Potassium: 176mg | Fiber: 1g | Sugar: 13g | Vitamin A: 824IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 1mg
