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Crispy Oven Baked Brioche French Toast Recipe with Easy Berry Compote

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This crispy oven baked brioche French toast features a golden crust with a soft, pillowy center, topped with a tangy and fresh berry compote. It’s an easy, fuss-free breakfast or brunch recipe that impresses with minimal effort.

Ingredients

Scale
  • 1 loaf (12 slices) thick-cut brioche bread
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • 2 tablespoons butter, melted (for greasing the baking dish)
  • 2 cups mixed berries (fresh or frozen blueberries, raspberries, blackberries, or strawberries)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons maple syrup or honey
  • 1/4 cup (60 ml) water

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish.
  2. In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth and slightly frothy.
  3. Slice the brioche loaf into 12 thick slices, about 3/4 inch thick. If fresh, lightly toast slices to prevent sogginess.
  4. Dip each brioche slice into the custard mixture, soaking about 20 seconds per side. Place soaked slices in a single layer in the buttered baking dish.
  5. Pour any remaining custard evenly over the bread slices.
  6. Bake in the preheated oven for 30-35 minutes. Check after 20 minutes; edges should be golden and crispy, center set but tender. Tent with foil if browning too quickly.
  7. While baking, prepare the berry compote: combine mixed berries, water, lemon juice, and maple syrup in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until berries break down but retain some texture. Remove from heat and let cool slightly.
  8. Let the French toast cool for 5 minutes after baking. Serve warm topped generously with the berry compote and optional powdered sugar.

Notes

Use day-old brioche for best custard absorption without falling apart. Toast fresh brioche lightly before soaking to prevent sogginess. Do not oversoak the bread. Keep an eye on baking time to avoid drying out. The berry compote can be made ahead and refrigerated or frozen. For gluten-free, use gluten-free bread. For dairy-free, substitute plant-based milk and coconut oil for butter.

Nutrition

Keywords: French toast, brioche, oven baked, berry compote, breakfast, brunch, easy recipe, crispy French toast

Find it online: https://tessierecipes.com/crispy-oven-baked-brioche-french-toast-recipe-with-easy-berry-compote/