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Make-Ahead Brioche French Toast with Stone Fruit


  • 4 Tbsp butter, cut into four pieces
  • 1/3 cup brown sugar
  • 3 pitted stone fruit, cut into quarters
  • 1 cup pitted and halved cherries, or second type of stone fruit, cut into eighths
  • 2 tsp orange zest
  • 5 slices brioche, 1/2 inch thick
  • 3 eggs
  • 1 1/4 cups milk
  • 1/2 tsp vanilla extract


  1. Place the butter in a 9-inch square baking dish. Microwave on high for 40 seconds, or until butter is melted.
  2. Stir in the sugar and spread over bottom of dish.
  3. Cover with the cherries and/or stone fruit, and then sprinkle the orange zest over top.
  4. Arrange the brioche over the fruit in one layer. Set aside.
  5. In a small bowl, whisk the eggs, milk and vanilla.
  6. Pour the mixture over the brioche, pressing down to soak.
  7. Cover with plastic wrap and refrigerate 6 hours or overnight.
  8. Bake for 35 minutes, at 350 degrees until puffed, golden-brown and the center is firm to touch. Serve at once.
  9. *Bring the dish to room temp before baking, or place the dish in a cold oven and bring to 350 degrees to prevent the dish from cracking. Cook time may need to be adjusted if the dish is placed in a cold oven.