Browse All Recipes

Join Me

Stagetecture makes your home life easier! Find ideas, food recipes, and inspiration for every part of your home.

-Ronique Gibson, Assoc. AIA, LEED AP

Ronique's Full Profile

 Meet Stagetecture Contributors

Lifestyle Writing Services

Writing Services

Search for Recipes & Home Ideas

Posted by

Sunday Baked Brioche French Toast Recipe

 Entry #2462, May 26, 2013

Have you ever noticed the smell of warm maple syrup and fresh brioche french toast cooking is a wonderful smell to wake to on Sunday morning? I actually love the smell of any breakfast recipe items cooking! :) This weekend try this delicious twist on french toast by baking it instead of frying. You will love how the brioche bread is the perfect compliment to your favorite syrup.

Sunday Baked Brioche French Toast 

brioche french toast

Brioche french toast recipe

Image via: Have Cake will Travel


6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
10 slices day-old brioche (about 3/4 inch thick)
1 cup pecans (coarsely chopped or crushed)

Brioche French Toast

Brioche French Toast

Image via: Hotel Bel Air 


Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.

Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.

Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

For more breakfast recipes on Stagetecture, click here.

Related Posts with Thumbnails

Receive Stagetecture's Daily Lifestyle Ideas

FREE - Daily emails with recipes, home decor, D.I.Y, and lifestyle tips! : ) Who doesn't need help?

0 0 2162 26 May, 2013 Brunch, Food Recipes May 26, 2013

About the author

View all articles by Ronique

Leave a Reply

Your email address will not be published. Required fields are marked *