Brioche French Toast Bake

Sharing a festive brunch that is perfect for all your holiday festivities. I make this beautiful delicious and elegant Brioche bake for Thanksgiving Day every year. Its a huge hit with my kids specially when they were little. I sometime switch it up and make it with some slices of Panettone for extra richness. I mean it does not get better than Panettone French toast. Anyway this delicious indulgent and oh so worthy brunch will be a huge hit for Christmas morning.

Thick pillowy soft brioche smeared with apple butter then soaked with a custard of ricotta, milk, cinnamon, orange zest, then baked till crispy golden on the top and gooey in the middle. Topped with fresh berries, maple syrup, fresh cream and a dusting of powdered sugar (I forgot to add haha).

Earlier in the fall I made Apple butter that was popular on Instagram, was made and loved by many of you. I was thinking of different holiday treats to use the last leftover jar of apple butter that was languishing in the fridge and I came up with spreading the apple butter for this brioche bake, and reduced the amount of sugar from the original recipe. I think any thin smear of fruit preserve will work, I recommend strawberry, apricot or orange marmalade just make sure its low sugar preserve or the bake gets very sweet. This brioche will be amazing for dessert too. Hope you enjoy it as much as we did!

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Brioche French Toast Bake, Serves 8

INGREDIENTS

• 1 brioche loaf, about 14 oz-1 pound, sliced into 1 inch thick slices
• 4 large eggs, beaten
• 1 1/2 cups full fat oat milk (I like Oatly) or whole milk
• 3-4 oz whole milk ricotta cheese, optional but recommended 
• 4 tablespoons apple butter or any fruit preserve of your choice
• 2 tablespoons brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• zest of 1 whole orange, about 2 tablespoons
• 1 tablespoon salted butter, melted plus more for greasing
• SERVING SUGGESTION: Whipped cream, maple syrup and fresh berries or chopped seasonal fruit 

INSTRUCTIONS

1. Grease a 9×13 inch-baking dish with butter. 
2. Slice the brioche loaf into one inch thick slices. Smear a thin layer of apple butter or fruit preserve on one side of the slice and neatly arrange them on a bias in the baking dish, so every slice has the jammed side on the inside(see image above).
3. In a large bowl, whisk together the eggs, milk, ricotta, sugar. vanilla, lemon zest, salt, and melted butter until well incorporated . Pour the egg mixture over the brioche slices evenly so each slice has soaked the mixture. Cover and refrigerate for 1 hour or better still overnight.
4. To bake, preheat the oven to 375 °F. Cover the dish with a foil like a tent. Transfer the dish to the oven and bake for 40 minutes. Uncover the foil and allow the top to brown or until the top is toasty, golden and crisp.
5. Serve the Brioche french toast warm, topped with chilled whipped cream, fresh berries or chopped seasonal fruits, and maple syrup for extra sweetness. Enjoy!