Glazed Cherry Almond Brioche Bake

A simple warm dessert bake made with diced Brioche-Style Rolls, dried cherries, and chopped almonds, drizzled with orange cream cheese glaze


  • 1 Loaf Canyon Bakehouse Brioche-Style Rolls, cubed to 1 ½ Inches
  • Dried Cherries or Cranberries
  • ¾ C. Milk
  • 2 eggs
  • ¼ C. Maple Syrup
  • 1 tsp.Pumpkin Pie Spice Blend
  • 1 tsp. Vanilla
  • Almonds, roughly chopped
Cream Cheese Glaze
  • 4 oz. Cream Cheese, Softened
  • 2 Tbsp. Fresh Orange Juice
  • 1 tsp. Orange Zest
  • 1 ½ C. Powdered Sugar


  1. Prepare an 8×8 baking dish with cooking spray or parchment paper. Arrange the cubed rolls, inside and sprinkle with dried fruit.
  2. In a large liquid measuring cup, whisk together the milk, eggs, maple syrup, spice blend, and vanilla.
  3. Gently pour the whisked milk and egg mixture over the quartered bread. Cover and chill for 2 hours or overnight.
  4. Preheat the oven to 325 degrees and sprinkle the chilled dish with chopped almonds. Bake until set and golden, about 30 minutes. Cool slightly before glazing.
  5. Meanwhile, beat the cream cheese and orange juice until fluffy and incorporated. Slowly add the powdered sugar and continue to mix until smooth.
  6. Spoon the glaze into a piping bag or the corner of a quart-sized resealable freezer bag(snip the tip).
  7. Pipe the glaze across the top of the baked dish.