French Toast Bundt
Elevate your breakfast game with this show-stopping French Toast Bundt, a decadent twist on the classic morning favorite. Made with fluffy brioche bread soaked in a creamy custard of eggs, whole milk, and heavy cream, this bundt-style treat is infused with warm flavors of vanilla, cinnamon, and a hint of nutmeg. Each bite delivers a perfect balance of sweetness from brown and granulated sugar, beautifully complemented by a golden, caramelized crust achieved during baking. The bundt pan not only gives it an eye-catching shape but also ensures even baking for a moist, tender interior. Finished with a dusting of powdered sugar and a drizzle of maple syrup, this breakfast centerpiece is as stunning as it is indulgent. Perfect for brunch gatherings, holidays, or lazy weekends, this easy-to-make French Toast Bundt serves 8 and will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 slices Brioche bread
- 6 Large eggs
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 3 tablespoons Butter (melted)
- 2 tablespoons Powdered sugar (for garnish)
- 0.5 cups Maple syrup (for serving)
- 1 can Nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Spray a 10-cup bundt pan generously with nonstick cooking spray.
Cut the brioche bread into 1-inch cubes and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Add the bread cubes to the mixing bowl and gently toss to coat the bread evenly with the egg mixture. Let the mixture sit for 5–10 minutes to allow the bread to soak up the liquid.
Pour the melted butter into the prepared bundt pan. Gently transfer the soaked bread mixture into the bundt pan, pressing it down lightly to ensure an even layer.
Cover the bundt pan with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the custard is set.
Remove the bundt pan from the oven and let it cool for 10 minutes. Carefully invert the bundt pan onto a serving platter and gently lift the pan to release the French Toast Bundt.
Dust the top of the French Toast Bundt with powdered sugar and serve warm with maple syrup on the side.
Nutrition Facts
Calories |
5200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 267.0 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1115 mg | 86% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
