Christmas morning deserves something special on the table, something that smells incredible as it bakes, fills the kitchen with warmth, and actually fuels everyone for the festivities ahead. This Christmas french toast bake with brioche and cinnamon does exactly that. It layers golden brioche cubes in a protein-rich egg custard spiced with cinnamon, nutmeg, and a touch of vanilla, then gets a crunchy oat and almond topping that adds fibre and texture without loading on butter and refined sugar. The result is a bake that feels completely indulgent but is genuinely good for you.
What makes this version healthier than the traditional casserole? A few smart swaps that you honestly will not notice once it comes out of the oven. The custard base uses a combination of whole eggs and egg whites to lift the protein significantly. Unsweetened almond milk replaces heavy cream, keeping the fat content in check while still giving the bread a creamy, custardy soak. A small amount of pure maple syrup sweetens the custard naturally, and the oat crumble topping uses coconut oil and oats rather than a stick of butter and white flour. Each serving lands at around 310 calories with nearly 18 grams of protein, which is a meaningful difference from a traditional brioche casserole that can easily push 500 calories per slice.
The prep takes about 15 minutes the night before, which is the real magic here. You cube the brioche, whisk the custard, pour it all together, and let the bread soak overnight in the fridge. On Christmas morning, all you do is scatter the crumble topping over the top and slide it into the oven. While presents are being opened and coffee is brewing, breakfast is taking care of itself. It comes out golden and puffed, with the edges slightly crisp and the centre soft and pillowy. A light drizzle of maple syrup to serve is all you need, though fresh berries or sliced bananas alongside are a lovely touch.
Brioche is the right bread for this recipe because its slightly enriched, tender crumb soaks up the custard beautifully without turning to mush. If you can find a whole grain or half-wholemeal brioche from an artisan bakery, that is an even better choice for added fibre. Slightly stale brioche actually works better here than fresh, so if you pick up your loaf the day before, leave it out uncovered on the counter overnight before cubing it. This small detail makes a noticeable difference to the final texture. The cinnamon in this recipe is generous on purpose. Cinnamon helps regulate blood sugar response, which is a useful bonus when you are eating a bread-based dish. A warm, festive, satisfying Christmas breakfast that the whole table will love, and that you can feel good about serving.
Ingredients
- 500 g brioche loaf (slightly stale, cut into 1.5-inch cubes)
- 4 whole large eggs
- 4 whole egg whites (from large eggs)
- 400 ml unsweetened almond milk (or oat milk)
- 3 tablespoons pure maple syrup (plus extra to drizzle when serving)
- 2 teaspoons ground cinnamon (divided)
- 1 teaspoon ground nutmeg
- 1.5 teaspoons vanilla extract
- 1 teaspoon fine sea salt
- 150 g plain Greek yogurt (full-fat, adds creaminess and protein)
- 60 g rolled oats (for the crumble topping)
- 30 g flaked almonds (for the crumble topping)
- 2 tablespoons coconut oil (solid, for the crumble topping)
- 1.5 tablespoons pure maple syrup (for the crumble topping)
- 1 teaspoon ground cinnamon (for the crumble topping)
- 1 tablespoon coconut sugar (for the crumble topping)
- 1 pinch fine sea salt (for the crumble topping)
Instructions
- 1
Lightly grease a 9x13 inch baking dish with a small amount of coconut oil. Spread the cubed brioche evenly across the dish in a single, slightly piled layer.
Stale brioche absorbs the custard better and holds its shape during baking. Leave a fresh loaf uncovered on the counter the evening before to dry out slightly.
- 2
In a large mixing bowl, whisk together the whole eggs, egg whites, almond milk, Greek yogurt, maple syrup, 2 teaspoons of cinnamon, nutmeg, vanilla extract, and sea salt until completely smooth and well combined.
The Greek yogurt adds protein and makes the custard slightly thicker and creamier. Whisk it in well so there are no lumps.
- 3
Pour the custard mixture evenly over the brioche cubes. Gently press down on the bread with a spatula or your hands so every cube is moistened by the custard. Cover the dish tightly with cling film and refrigerate for at least 8 hours or overnight.
Overnight soaking is ideal for Christmas morning. The longer the bread soaks, the more custardy and rich the centre of the bake will be.
- 4
When ready to bake, preheat your oven to 180 degrees Celsius (160 degrees fan, 350 degrees Fahrenheit). Remove the baking dish from the fridge and let it sit at room temperature for 15 minutes while the oven heats.
- 5
Make the crumble topping by combining the rolled oats, flaked almonds, solid coconut oil, maple syrup, cinnamon, coconut sugar, and pinch of salt in a small bowl. Use your fingers to rub the coconut oil into the oats until the mixture clumps together in small clusters.
If your kitchen is warm and the coconut oil is already liquid, pop the crumble bowl in the fridge for 5 minutes before rubbing it together. This helps it clump properly.
- 6
Scatter the oat crumble evenly over the surface of the soaked brioche, covering it in a fairly generous layer. Try to leave a few gaps so some of the brioche surface can caramelise slightly during baking.
- 7
Bake uncovered for 40 to 45 minutes until the top is golden and crisp, the edges are set, and the centre has only a very slight wobble when you gently shake the dish. A knife inserted in the centre should come out mostly clean.
If the crumble topping browns too quickly after 30 minutes, loosely tent the dish with foil and continue baking until the centre is cooked through.
- 8
Remove from the oven and allow to rest for 5 to 10 minutes before slicing. Serve warm with a light drizzle of maple syrup and fresh berries or sliced fruit on the side if you like.
Resting the bake for a few minutes makes it much easier to slice cleanly into portions.
Nutrition per serving
312kcal
Calories
17g
Protein
36g
Carbs
10g
Fat
3g
Fibre
11g
Sugar
290mg
Sodium
Pro Tips
- ✓
Use brioche that is at least one day old for the best texture. Fresh brioche can turn too soft and slightly gummy after soaking.
- ✓
Do not skip the egg whites. They add protein without extra fat and help the custard set to a firm, sliceable texture rather than a wet pudding.
- ✓
For an extra festive touch, sprinkle a small amount of orange zest into the custard alongside the cinnamon. It pairs beautifully with the spices.
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The bake is best served fresh from the oven but holds well in a low oven (120 degrees Celsius) for up to 30 minutes if you need to keep it warm while opening gifts.
- ✓
Let the dish come to room temperature for 15 minutes before baking directly from the fridge. This helps it cook more evenly all the way through.
Frequently Asked Questions
Variations
- •
Spiced Orange and Cranberry
Add the zest of one large orange and a handful of frozen or fresh cranberries to the custard before pouring over the brioche. The tartness of the cranberries cuts through the richness beautifully and looks very festive.
- •
Banana and Pecan
Slice two ripe bananas and layer them between the brioche cubes before adding the custard. Swap the flaked almonds in the crumble for roughly chopped pecans for a warmer, nuttier flavour.
- •
Chocolate Chip and Hazelnut
Scatter 50 grams of dark chocolate chips (70 percent cacao) over the brioche before pouring on the custard. Add a tablespoon of crushed hazelnuts to the crumble topping. A delicious variation that still keeps the sugar and calorie count in a reasonable range.
- •
Apple and Cardamom
Dice one medium apple into small cubes and toss with a little cinnamon, then layer through the brioche before adding the custard. Add a quarter teaspoon of ground cardamom to the custard alongside the cinnamon and nutmeg.
Substitutions
- •Brioche loaf → Challah or artisan white bread (Ensure the bread is at least one day old. Challah has a similar slightly enriched crumb and soaks the custard well.)
- •Unsweetened almond milk → Unsweetened oat milk or semi-skimmed dairy milk (Oat milk adds a little more natural creaminess. Semi-skimmed dairy milk works and adds a small amount of extra protein.)
- •Plain Greek yogurt → Thick coconut yogurt or skyr (Coconut yogurt makes the recipe dairy free. Skyr adds even more protein per serving.)
- •Coconut oil → Cold unsalted butter (Cold butter can be used in the crumble if you are not dairy free. Use the same quantity and rub in the same way.)
- •Maple syrup → Raw honey or agave syrup (Raw honey gives a slightly floral sweetness. Agave has a lower glycemic index if you are monitoring blood sugar.)
- •Flaked almonds → Sunflower seeds or pumpkin seeds (Use seeds if you need a nut-free version. They add a nice crunch and a boost of minerals.)
- •Coconut sugar → Light brown sugar or date sugar (Date sugar adds fibre and a caramel-like flavour that works very well with cinnamon.)
🧊 Storage
Store leftover bake covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 60 to 90 seconds or in a 160 degree oven for 10 to 12 minutes until heated through. The crumble topping softens slightly on storage but the flavour remains excellent.
📅 Make Ahead
Assemble the brioche and custard the evening before, cover tightly, and refrigerate overnight for up to 12 hours. Prepare the dry crumble topping ingredients in a bowl and keep covered at room temperature. Add the coconut oil and maple syrup to the crumble, mix, and scatter over the top just before the dish goes into the oven on Christmas morning.
