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Fruity Baked French Toast

Karen Vincent
Deliciously juicy raspberries and blueberries baked into brioche French Toast, what better way to start the day!
Course Breakfast, Brunch
Servings 6


  • 1 large pie dish


  • 10 slices Brioche loaf
  • 5 Eggs
  • 600 ml Milk
  • 250 g Blueberries
  • 250 g Raspberries
  • 1 tbsp Vanilla essence
  • 2 tbsp Maple syrup
  • 1 tsp Ground cinnamon
  • 250 g Strawberries (optional for serving)
  • 3 tbsp Grated chocolate (optional for serving)


  • Cut the brioche slices into squares.
  • Cover the base of the pie dish with about ¾ of the brioche squares. Keep the rest back to add another layer later.
  • Cover the brioche squares with a layer of raspberries and blueberries.
  • Top with the rest of the brioche squares.
  • Whisk the milk, eggs, maple syrup, cinnamon and vanilla essence together and pour over the brioche and fruit.
  • Using the back of a spoon gently press the brioche into the mix to make sure it is covered.
  • Cover with clingfilm and chill in the fridge for at least 20 mins.
  • Heat the oven to 180°C.
  • Once chilled pop the dish in the oven and bake for 30 mins.
  • After 30 mins check how it is doing and if necessary cover with foil and pop back in for another 10 mins.
  • Check again and if there is still liquid visible turn down the temp to 160°C and pop back in for another 10 mins.
  • Leave to sit for 5 mins before serving.
  • Serve on it's own or with strawberries and grated chocolate, or some Greek yoghurt.
Keyword blueberries, french toast, raspberries