This French toast bake is everything Jillian does best: cozy, pretty and perfect for a slow autumn morning. Tart cranberries brighten the rich brioche, while orange zest adds a fresh, feminine lift. The maple cream drizzled over top makes it feel indulgent yet effortless — a brunch centerpiece with total Jillian charm.
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
- 1 brioche loaf, cubed
- 1 cup fresh cranberries
- 4 eggs
- 1½ cups milk
- 2 tbsp maple syrup
- 1 tbsp orange zest
- 1 tsp vanilla
- Pinch of cinnamon
- Maple Cream:
- ½ cup whipping cream
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350°F (175°C).
- Place brioche cubes and cranberries in a greased baking dish.
- Whisk eggs, milk, maple syrup, orange zest, vanilla, and cinnamon.
- Pour over brioche.
- Bake 35 minutes until golden and set.
- Whip cream with maple syrup and drizzle over warm French toast.
Storage
Keeps 2 days refrigerated.
Substitutions
- Brioche → Challah
- Cranberries → Raspberries
- Maple → Honey
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
