Baked French Toast


  • 1 loaf day old brioche (sliced ½ inch thick)
  • ½ cup sugar
  • 3 eggs
  • 1 cup milk
  • 1 cup cream
  • ¼ teaspoon vanilla extract
  • 1 pint strawberries (rinsed and sliced)
  • 2 teaspoons sugar
  • ½ cup heavy cream (whipped)


Macerate the strawberries in the sugar while you prepare the rest of the dish.

You will need four ramekins, three to four inches in diameter. Use a round cookie cutter or knife to cut the brioche slices just small enough to fit inside each ramekin.

Layer three slices of brioche in each ramekin.

Whisk the eggs and sugar together, then mix in the milk, cream, and vanilla extract.

Pour mixture over brioche in each ramekin until it is completely soaked (about ½ a cup). Sprinkle each with a little sugar.

Place ramekins on a sheet tray and bake at 350° F for 30-35 minutes, check to see all liquid is absorbed by gently pressing on the top of each brioche.

Remove from oven and let cool in ramekins. When ready to serve, unmold by running a knife around the outside.

Garnish with sliced strawberries and whipped cream.

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