Brioche Breakfast Bake
The Ultimate Brunch – Blueberry & Pecan Brioche Bake
By soaking thick chunks of rich brioche in a velvety vanilla custard overnight, the bread absorbs every drop of flavor, resulting in a pudding-like interior and a perfectly toasted, golden exterior.
The secret to a perfect breakfast bake is even heat distribution—ensuring the custard sets without the edges drying out. The Whatever Pan’s cast aluminium construction provides the ideal thermal environment for this delicate bake. Its deep sides easily accommodate the layers of soaked brioche and bursting blueberries, while its stunning design allows you to take it straight from the oven to the center of the breakfast table. Topped with crunchy pecans and salty, crisp bacon, this dish strikes the perfect balance between sweet and savory. It’s professional-grade brunch made effortless.
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Serves
6
Course
Breakfast/Brunch
Prepare
15 mins (+ 1 hour chilling)
Cooks
25 mins
8 slices brioche bread, cut into thick chunks
3 large eggs
200ml/6.8fl oz. whole milk
150ml/5.1fl oz. double cream
200g/0.4lbs fresh blueberries
50g/0.1lbs pecan halves
2 tbsp maple syrup (plus extra for serving)
2 tsp vanilla extract
6-8 rashers of bacon
Icing sugar, for dusting
1 In a large Jean Patrique Mixing Bowl, whisk together the eggs, milk, double cream, maple syrup, and vanilla extract until well combined.
2 Scatter two-thirds of the fresh blueberries across the base of your Whatever Pan.
3 Dip the brioche chunks into the egg mixture, ensuring they are well-coated, then arrange them neatly in the pan. Pour any remaining custard mixture over the top and scatter the rest of the blueberries.
4 Cover the pan with cling film and refrigerate for at least 1 hour (or overnight) to allow the brioche to fully absorb the custard.
5 When ready to bake, preheat your oven to 180°C/360°F.
6 Remove the cling film and scatter the pecan halves evenly over the brioche.
7 Bake for 25 minutes, or until the custard is set, the tops are golden-brown, and the blueberries have begun to burst.
8 While the brioche is baking, cook the bacon rashers until crispy.
9 Remove the pan from the oven. Roughly chop the crispy bacon and sprinkle it over the bake.
10 Dust with a light layer of icing sugar and serve warm with an extra drizzle of maple syrup.
| Nutrient | Per Serving |
|---|---|
| Energy | 1,840kJ / 440kcal |
| Fat | 28g |
| Saturated Fat | 14g |
| Carbohydrates | 36g |
| Sugars | 18g |
| Fiber | 3g |
| Protein | 12g |
Nutritional information is an estimate per serving.