This make-ahead Sunday brunch dish offers big rewards while letting you sleep in late. If you have leftovers, which will be doubtful, cover the dish with foil and refrigerate. When ready to serve, reheat covered in a moderate oven until warmed through.–David Leite
Deep-Dish Brioche French Toast Recipe
- Quick Glance
- 25 M
- 5 H, 25 M
- Serves 6 to 8
- Butter, for greasing pan
- One 24-ounce brioche loaf, cut into 1-inch cubes
- One 8-ounce package cream cheese, cut into 18 cubes
- 3/4 cup chopped pecans or walnuts
- 1/2 cup raisins
- 8 large eggs
- 2 cups milk
- 1/2 cup firmly packed dark brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of cloves
- 4 tablespoons melted butter
- To serve
- Powdered sugar
- Pure maple syrup, warmed
- 1. Generously butter a 9-x-13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts, and raisins on top. Cover completely with the remaining bread cubes.
- 2. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate four hours or overnight.
- 3. Heat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit 20 minutes at room temperature. Bake the French toast covered for 20 minutes; uncover and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there’s no liquid puddling on the bottom. Transfer the dish to a rack and drizzle the melted butter on top. Run a knife around the rim of the pan to release the French toast. Let sit 5 minutes. Cut into squares, arrange on individual plates, sprinkle with powdered sugar, and serve along with the warmed maple syrup.
Hungry for more? Chow down on these:
- Decadent Custard Orange-Vanilla Brioche French Toast from Turntable Kitchen
- Custard French Toast with Macerated Strawberries from A Cozy Kitchen
- Banana Bread French Toast from Leite's Culinaria
- Cranberry-Cream Cheese-Stuffed French Toast from Leite's Culinaria
Testers ChoiceTesters Choice
Oct 04, 2004
This recipe has become my go-to dish for every sort of brunch imaginable: baby shower, parents in town, company over, holiday…the list is endless. The entire dish is prepped and refrigerated the night before–which is a huge plus. All you have to do, the morning of your event, is pop it in the oven and drizzle the dish with a little butter. While convenience is good, taste is the most important factor, of course, and this French toast really delivers. It’s tender, buttery, and studded through with nuts and raisins. I often use only half as much cream cheese as the recipe calls for, since it already seems like enough of a good thing. This recipe is a hit every time I make it!
Deep-Dish Brioche French Toast Recipe © 2004 David Leite. Photo © 2004 Maryellen Baker. All rights reserved.