I make cinnamon maple brioche bread bake when I want a soft, rich, dessert-style breakfast that feels warm and comforting. I use buttery brioche cubes soaked in a cinnamon maple custard, then bake everything until it turns golden, custardy, and slightly crisp on top.
Why You’ll Love This Recipe
I love this recipe because it turns simple bread into something indulgent and cozy. I enjoy how the brioche soaks up the cinnamon maple mixture and becomes soft like a bread pudding. I also like how the top bakes into a lightly crisp layer while the inside stays tender and creamy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use the following ingredients:
- Brioche bread, cut into cubes
- Eggs
- Milk or heavy cream
- Maple syrup
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Butter (for greasing and dotting on top)
- Pinch of salt
- Optional: chopped pecans or walnuts
- Optional: powdered sugar for topping
directions
I start by cutting the brioche into bite-sized cubes and placing them into a greased baking dish.
In a bowl, I whisk together eggs, milk or cream, maple syrup, brown sugar, cinnamon, vanilla extract, and a pinch of salt until smooth and well combined.
I pour the mixture evenly over the brioche cubes, pressing lightly so the bread absorbs the custard. I let it sit for about 10 to 15 minutes so everything soaks in properly.
I dot the top with small pieces of butter and sprinkle optional nuts if I want extra texture.
I bake the dish until the top is golden and the center is set but still slightly soft and custardy.
Once baked, I let it cool slightly before serving so it firms up a little.
Servings and timing
I usually get about 6 to 8 servings from this recipe.
- Prep time: 10–15 minutes
- Soaking time: 10–15 minutes
- Cook time: 35–45 minutes
- Total time: About 1 hour
Variations
I sometimes add sliced apples or bananas for extra sweetness and fruit flavor. I also like mixing in chocolate chips for a dessert-style version. When I want more warmth, I add a pinch of nutmeg or replace part of the maple syrup with honey.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm individual portions in the oven or microwave until soft and warm again. I sometimes add a drizzle of maple syrup before serving.
FAQs
Can I use another type of bread instead of brioche?
I can use challah or even French bread, but I prefer brioche because it stays soft and rich.
Do I need to stale the bread first?
I sometimes let the bread sit out for a few hours so it absorbs the custard better.
Can I make this recipe ahead of time?
I often assemble it the night before and bake it in the morning for easier prep.
How do I know when it is done baking?
I check that the center is set and not too jiggly, while the top is golden brown.
Can I make it less sweet?
I reduce the maple syrup or brown sugar if I want a more balanced, less dessert-like version.
Conclusion
I enjoy making cinnamon maple brioche bread bake because it feels comforting, rich, and easy to prepare. I like how the simple ingredients transform into a warm, custardy bake that works perfectly for breakfast or dessert.
