Berries and Brie Breakfast Bake
This dreamy berries and brie breakfast bake is perfect for brunches! A fun spin on classic overnight baked french toast, it’s filled with fresh blueberries, creamy brie and a strawberry topping. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Looking for a last minute Easter brunch idea? I got you covered. And it involves brie. Which we all know makes everything better.
A few years ago I thought I hated brie (seriously what was wrong with me?). But I’ve since seen the error of my ways and well now, I can’t get enough.
Especially when you combine it with fruit and carbs. Brunch heaven.
The inspiration for this dish came from one of the potluck brunches I have with my friends. One of the girls brought a hunk of brie, apples and bread. It was demolished in no time.
And it got me thinking of different ways to use brie in a dish.
And so the berries and brie breakfast bake was born.
I’m calling it a breakfast bake but really it’s pretty much like baked french toast.
So you want to know the best part?
You make it ahead of time. It needs to sit in the fridge for quite a few hours, so you can make it at night and then just bake it off the next morning. My kind of brunch dish.
And while it’s baking you can enjoy some coffee, mimosas, whatever floats your boat. Iced coffee? Big yes.
Additional Brunch Recipes You Might Enjoy:
- Cranberry Pumpkin Breakfast Bake
- Raspberry Almond Baked French Toast
- Overnight Broccoli Cheddar Breakfast Casserole
- Baked Apple Cinnamon French Toast
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the bake:
- 5 large eggs
- 1 cup milk
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 6 cups cubed (1-inch pieces) sourdough bread*
- 6 to 8 ounces brie, rind removed and cut into cubes**
- 1 cup fresh blueberries
- 2 cups chopped fresh strawberries
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- confectioners’ sugar, for dusting (optional)
- Spray a 2 to 3-quart baking dish with nonstick cooking spray and set aside.
- In a medium bowl, add the eggs and beat with a fork or whisk. Add in the milk, maple syrup, vanilla and cinnamon. Whisk until well combined.
- Add half of the bread cubes to the prepared baking dish. Top with half of the brie and then half of the blueberries. Top with the remaining half of the bread cubes, then the remaining half of the brie and blueberries. Evenly pour the egg mixture over the top.
- Cover the dish tightly with plastic wrap and transfer to the refrigerator. Let sit for 8 hours or overnight.
- When ready to bake, preheat the oven to 375ºF.
- Add the strawberries, granulated sugar and vanilla to a small bowl. Mix to combine. Let this mixture sit while you bake the dish.
- Remove the plastic wrap from the baking dish and then cover with foil. Bake for 20 minutes then remove the foil and bake for another 15 to 20 minutes. It should be golden brown on top and should not really “wiggle” if you shake the pan gently. Let stand for about 10 to 15 minutes before serving.
- To serve, top each portion with a good amount of the strawberries and a dusting of confectioners’ sugar, if desired.
*Try to use at least one day old bread for this recipe. French bread or any other type of crusty loaf would work great as well.
**Many brands of brie are NOT vegetarian. So be sure to find an appropriate brand if needed for your diet.
Recipe time does not include time to let the bake sit overnight in the fridge.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 187mgSodium: 518mgCarbohydrates: 47gFiber: 3gSugar: 21gProtein: 18g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.