Berries, Brie and Brioche Brunch Bake – the name says it all! Just a few simple ingredients make up this beautiful dish… Eggs, milk, cream, and a little sugar and butter bring it all together. After a few minutes of prep and some time in the oven, the reward is a truly delicious dish that the whole family will love.

A Beautiful Brunch Dish for Special Occasions or Anytime

I originally made this brunch bake for a Mother’s Day gathering. It was the perfect accompaniment for the mimosas and bacon that the hosts served. Everyone loved the delicious berries and the lightly sweet crunch of the raw sugar on top!

While it certainly looks like a special occasion dish, it’s really easy enough to make any time. And it’s the perfect way to enjoy fresh seasonal berries.

How Sweet is this Berries, Brie and Brioche Brunch Bake?

That’s up to you! I generally don’t use a lot of sugar by design – super sweet just isn’t my thing. There’s a little raw sugar in the custard batter, and the berries themselves are naturally sweet. I find that sprinkling the top of this Berries, Brie and Brioche Brunch Bake with a little more sugar is all you need. You can certainly add more if you want.

Raw sugar adds a little sparkle, and more importantly, a little crunch to the finished dish!

Layering Flavors

I often talk about “layering flavors” – and this recipe is a great example of that. In this case, it simply means using both roasted and fresh fruit.

While it adds a step – albeit, a simple one – to reserve some of the berries (and cubes of brie cheese), adding them after baking essentially doubles the flavors.

The baking process creates a roasted, jammy berry flavor. And, of course, the fresh berries are bright, tart and juicy. Together with the custard, brie and lightly toasted bread on top, the flavors are positively wonderful together.

Other Fruit Options

Stone fruits such as pears, tangerines and plums would also work well. Just make sure to chop them into small, bite-sized pieces. Citrus fruits like oranges, grapefruits, etc., and other fruits with lots of liquid in them don’t really do well in this type of preparation.

You can most definitely switch up the berries as needed. Use more of what you like most, or whatever you have on hand. The quantities indicated in the recipe definitely don’t need to be precise.

Ingredients for this Berries, Brie and Brioche Brunch Bake recipe

a loaf brioche bread – any soft, white “artisan” bread will do
fresh strawberries
fresh blueberries
fresh blackberries
fresh raspberries
brie cheese
eggs
whole milk
cream or half & half
vanilla bean paste or vanilla extract
raw sugar
softened butter

Suggested Kitchen Tools for this recipe

a large mixing bowl to combine everything in
pairing knife to cut up the berries and cheese
a whisk or fork to whip the eggs and cream
rubber spatula to stir everything up
a pastry brush to butter your baking dish
9 x 13” oven safe baking/casserole dish

Can This Brunch Bake Be Made Ahead?

I’ve assembled everything a few hours before, then covered and refrigerated it until ready to bake. Plan on around 45 minutes of baking time, and take the pan out of the refrigerator 15 minutes or so before baking to let it warm up a bit before popping in your pre-heated oven.

I don’t recommend mixing everything together the day/night before as the berries get really mushy.

Advance Prep Suggestions

You can definitely prep the ingredients the day/night before!

Bread can be cut into pieces stored in a zipper bag – or in the mixing bowl, covered with cling wrap.
Strawberries can be halved or quartered, and kept in a covered container in the refrigerator.
Blueberries, blackberries, and raspberries can all be rinsed, patted dry, and refrigerated. If you’re lucky enough to have exceptionally large berries, they can be cut in half if needed.
Brie cheese can be trimmed, cut into ½” pieces, and refrigerated in a covered container. Note: Trimming the brie rind is not necessary. But, if you’re not a fan of the rind, or if it’s especially thick, you can certainly trim some of it away if you want.
Butter your baking dish ahead of time, too… Just make sure to cover it until you’re ready to bake.
If baking ahead, cover your pan with foil and keep it warm in a 200˚F oven for up to an hour. Make sure to reduce 350˚F baking time slightly so your Berries, Brie and Brioche Brunch Bake won’t over-bake and dry out.

Serving Suggestions for your Berries, Brie and Brioche Brunch Bake

Sprinkle all reserved berries and brie chunks on top of the brunch bake when you pull it out of the oven. Then sprinkle with the last tablespoon of raw sugar.

Garnish w/ fresh basil or mint.

Drizzle individual servings with honey, maple syrup or even a fruit syrup. Fresh whipped cream is also a lovely addition

This Berries, Brie and Brioche Brunch Bake is, of course, best served warm – right out of the oven. But it’s also delicious at room temperature, and warms up beautifully in the microwave.

ENJOY!

5 from 1 vote

Berries, Brie and Brioche Brunch Bake

The name saysit all… Just a few simple ingredients make up this beautiful Berries, Brie andBrioche Brunch Bake. Eggs, milk, cream, and a little sugar and butter bring it alltogether. After a few minutes of prep and some time in the oven, the reward isa truly delicious dish that the whole family will love.

Author Michele Phillips, BaconFatte.com

Ingredients

1, 1-pound loaf brioche bread – cut into 1” cubes
½ - ¾ pound fresh strawberries (10 – 12 ounces) – halved or quartered
1 cup fresh blueberries (5 – 6 ounces)
1 cup fresh blackberries (6 – 6 ounces) – cut in half if needed
1 cup fresh raspberries (5 – 6 ounces)
8 oz. brie cheese –rind lightly trimmed if needed, cheese cut into ½” cubes
6 large eggs - at room temp
1 cup whole milk
1 cup cream or half & half
2 tsp. vanilla bean paste or vanilla extract
2 Tbsp. raw sugar, divided
2 Tbsp. softened butter

Instructions

Pre-heat ovento 350˚F.
Prepare bread, berries, and brie by cutting into pieces. Note: Reserve some of each of the berries and brie chunks to sprinkle on top of the brunch bake after it has finished baking – optional, but highly recommended.
Coat the inside of a 9 x 13” oven safe baking/casserole dish with butter, and set aside.
In a large mixing bowl, whisk together the eggs, milk, cream or half & half, vanilla, and 1 Tbsp. of raw sugar to create the custard mixture.
Add the bread cubes, and “fold” until all of the custard mixture has been absorbed.
Add the chopped berries and brie, and “fold” until everything is combined.
Spoon the mixture into your buttered baking dish. Bake for 30 – 45 minutes. Rotate the baking dish after 20 minutes. Test doneness with a toothpick. Remove from oven when brunch bake is mostly solid and the bread peaks are lightly toasted.
Note: Theremay still be some soft or slightly “wet” areas after baking for 35 - 45 minutes,but they will firm up after the brunch bake cools slightly. Cover to keep warmlonger.
Note: If bakingahead, cover your pan with foil and keep it warm in a 200˚Foven for up to an hour. The ingredients will continue to bake, so reduce 350˚F bakingtime slightly (to 30 – 35 minutes) so your Berries, Brie and Brioche BrunchBake won’t over-bake and dry out.
To serve, garnish and serve warm.
Serves 6 – 12. Leftovers can be covered and refrigerated, and enjoyed for up to three days.

Making this Berries, Brie and Brioche Brunch Bake Recipe?

I’d love to know! Please leave a note here on the blog in the comments below, and share your creations on Facebook, Pinterest, Instagram, and/or Twitter!

Use the hashtag #baconfatte and tag @baconfatte in your social media posts — I’d love to see them!