Baked Brioche French Toast with Peaches and Blueberries

Our Brioche-Style Sweet Rolls, cut and baked with warm spices and sun-soaked summer fruits.


French Toast Bake
  • ¾ C. Milk 
  • 2 eggs 
  • ¼ C. Maple Syrup or Honey 
  • 1 tsp. Ground Cinnamon 
  • ½ tsp. Ground Ginger 
  • 1 tsp. Vanilla 
  • 1 Pkg. Canyon Bakehouse Brioche-Style Sweet Rolls, cut into quarters
  • 1 lb. Fresh or Frozen Sliced Peaches 
  • ½ Pint Fresh Blueberries 
  • 1 Tbsp. Fresh Lemon Juice 
  • 2 Tbsp. Cane Sugar 
  • Powdered sugar, to serve


  1. Prepare an 8×8 baking dish with cooking spray or parchment paper. Separate the quartered rolls and place them (on end) inside.
  2. In a large liquid measuring cup, whisk together the milk, eggs, syrup or honey, cinnamon, ginger, and vanilla.
  3. Gently pour the whisked milk and egg mixture over the quartered bread. Cover and chill for 2 hours or overnight.
  4. Pre-heat the oven to 350 degrees.
  5. In a mixing bowl, marinate the sliced peaches and berries in the lemon juice and cane sugar for 10-15 minutes.
  6. Once the juices are liberated, lay the marinated fruit across the top of the chilled bread mixture, tucking in the peaches. Bake until set and golden, 30-35 minutes.
  7. Cool the bake on a rack for 10 minutes and sprinkle with powdered sugar before serving.


Difficulty: Easy

Prep: 10 min

Cook: 40 min

Servings: 6