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Fluffy Brioche French Toast Bake Recipe with Easy Strawberry Champagne Compote

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A cozy and impressive brunch dish featuring pillowy brioche soaked in a rich custard, baked to perfection, and topped with a fresh strawberry champagne compote that adds a bubbly, fruity contrast.

Ingredients

Scale
  • 1 loaf brioche bread, cut into 1-inch cubes (preferably a day or two old for best soaking)
  • 6 large eggs, room temperature
  • 2 cups (480 ml) whole milk or half-and-half
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, for greasing the baking dish
  • For the Strawberry Champagne Compote:
  • 2 cups (300 g) fresh strawberries, hulled and halved
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (120 ml) champagne or sparkling wine
  • 1 tbsp fresh lemon juice
  • Optional: 1 tsp cornstarch mixed with 1 tbsp water to thicken

Instructions

  1. Cut brioche loaf into 1-inch cubes. Grease a 9×13-inch baking dish with butter and spread brioche cubes evenly inside.
  2. In a large bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and slightly frothy.
  3. Pour custard mixture evenly over brioche cubes, pressing down lightly to ensure soaking. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  4. About 30 minutes before baking, combine strawberries, sugar, champagne, and lemon juice in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until strawberries soften and mixture thickens (10-12 minutes). If thicker compote is desired, stir in cornstarch slurry and cook for another minute. Remove from heat and let cool slightly.
  5. Preheat oven to 350°F (175°C). Remove plastic wrap from baking dish and bake uncovered for 45-50 minutes, until custard is set and top is golden brown. A knife inserted in the center should come out clean.
  6. Let bake rest for 5-10 minutes before serving. Spoon warm strawberry champagne compote over individual portions and enjoy.

Notes

Use slightly stale brioche for best soaking without mushiness. Soak custard on bread for at least 2 hours or overnight for optimal texture. Tent with foil if top browns too quickly. For a crunch, add chopped nuts or streusel in last 10 minutes of baking. Substitute sparkling water or white grape juice for champagne for a non-alcoholic compote. For vegan version, use plant-based milk and butter, and flax or chia eggs.

Nutrition

Keywords: French toast bake, brioche French toast, strawberry champagne compote, brunch recipe, easy French toast, custard bake, holiday breakfast

Find it online: https://cheerycrisp.com/fluffy-brioche-french-toast-bake-recipe-with-easy-strawberry-champagne-compote/