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Chocolate and Raspberry French Toast Bake


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Treat your family to this Chocolate and Raspberry French Toast Bake aka the most delicious holiday breakfast tradition. Serve warm with a drizzle of maple syrup.


  • 1 brioche loaf, sliced
  • 1 cup Real California whole milk
  • 1/4 cup Real California heavy cream
  • 3 eggs + 1 yolk
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 tbsp Real California unsalted butter, softener
  • 1/4 cup white chocolate chips
  • 1/4 cup dark chocolate chips
  • 1/2 cup fresh raspberries
  • 1/4 cup fresh blackberries
  • Maple syrup, for drizzle


  1. Preheat the oven to 350ºF and grease a 12-inch oval baking dish with softened butter. Set aside.
  2. Slice the brioche loaf into 1-inch thick slices and lightly toast in the oven for a couple of minutes. Remove from the oven and spread a little bit of butter on each slice. Arrange the brioche slices in the baking dish and set aside.
  3. In a large bowl, combine whole milk, heavy cream, eggs + egg yolks and vanilla, and whisk to combine. Add the sugar, brown sugar and salt, whisking until fully incorporated.
  4. Pour the egg mixture over the entire loaf. Tip: use a brush to coat every slice.
  5. Bake the French toast for 20 minutes covered with foil, until egg mixture is set. Remove the foil and bake for an additional 5-10 minutes until golden.
  6. Remove from heat and sprinkle the white and dark chocolate on top, followed by fresh raspberries and blackberries just before serving.
  7. Serve warm with a drizzle of maple syrup, or dust powdered sugar on top!