Strawberry Cheesecake Brioche French Toast Bake Step-by-step instructions

Before you start

Heat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan. Grate the white chocolate and set it aside. Measure the cubed brioche and sliced strawberries, and have the compote glaze and cheesecake icing ready at room temperature for easy spreading.

The butter and cinnamon will be used to make the foaming butter in the first step. This bake comes together quickly, so having everything prepped and within reach makes the process smooth.

Instructions

Prep the Toppings and Bread

1. 1Grate the White Chocolate
   Grate the white chocolate on the large holes of a box grater into a bowl. Set aside at room temperature while preparing the rest of the bake.
   Look for Fluffy, snowy piles of grated white chocolate.
   Tip Chill the chocolate for 10 minutes before grating if it starts to soften.
2. 2Foam the Cinnamon Butter
   In a large skillet over medium heat, melt the butter with the ground cinnamon, swirling occasionally until the butter foams and smells fragrant, about 2 minutes.
   Look for Golden, foamy butter with a warm cinnamon aroma.
   Tip Do not let the butter brown; it should be just foamy and golden.
3. 3Toss Brioche and Strawberries
   Add the cubed brioche and sliced strawberries to the foaming butter. Toss gently with a spatula until every cube is coated in the cinnamon butter and the strawberries are evenly distributed.
   Look for Brioche glistens with butter, strawberries are nestled throughout.
   Tip Use a light hand so the brioche keeps its shape.
4. 4Transfer to Baking Pan
   Spoon the brioche-strawberry mixture into a 9x13-inch baking pan, spreading it into an even layer. Press gently so the surface is level.
   Look for An even, golden layer filling the pan.
   Tip Use a spatula to spread without crushing the brioche.

The grated white chocolate should be fluffy and snow-like. The cinnamon butter should be foamy and fragrant but not browned.

The brioche and strawberries should be evenly coated, with the strawberries distributed throughout. The baking pan should be filled with an even layer of the mixture, ready for the toppings.

Layer the Glaze, Icing, and Chocolate

5. 5Pour Compote Glaze
   Pour the strawberry compote glaze evenly across the entire surface of the brioche mixture. Use a spatula to spread it into an even layer, covering all the bread and fruit.
   Look for A glossy ruby red layer covering the bake.
   Tip If the glaze is thick, warm it slightly for easier spreading.
6. 6Drizzle Cheesecake Icing
   Drizzle the creamy white cheesecake icing in ribbons over the top of the compote glaze, creating a marbled pattern.
   Look for White ribbons contrasting with the red glaze.
   Tip Drizzle in a zigzag motion for an even distribution.
7. 7Sprinkle White Chocolate
   Sprinkle the grated white chocolate evenly over the entire surface, covering the glaze and icing.
   Look for Snowy white chocolate speckles over the red and white topping.
   Tip Reserve a little to sprinkle on top after baking, if desired.

The compote glaze should cover the entire surface in a glossy ruby layer. The cheesecake icing should form white ribbons that contrast with the red. The grated white chocolate should be sprinkled evenly, creating a snowy top. The pan should look like a beautiful, layered dessert ready for the oven.

Bake to Golden Perfection

8. 8Bake Until Golden and Set
   Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes, until the top is golden and the center is set. The edges will bubble and the chocolate will be melted. Let cool for 5 minutes before serving.
   Look for Golden top, bubbling edges, and a set center.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip A knife inserted in the center should come out clean.

The top should be golden brown with bubbling edges. The white chocolate will have melted into a glossy, sweet crust. The center should be set, not jiggly, and a knife inserted should come out clean. The aroma of cinnamon, strawberries, and chocolate should fill the kitchen.

Common mistakes

One common mistake is using bread that is too soft or fresh, which can turn the bake into a mushy mess. Let the brioche sit out to dry slightly, or toast it briefly before tossing with the butter. Another pitfall is overmixing the brioche and strawberries, which can crush the bread and make it dense.

Use a gentle hand. Also, do not skip the foaming step for the butter; it develops the cinnamon flavor and helps the bread crisp. Finally, spread the toppings evenly so every bite has a balance of glaze, icing, and chocolate.

How to tell it’s done

The bake is done when the top is golden brown and the center is set, not jiggly. The edges will be bubbling and the white chocolate will have melted into a glossy sheen.

A knife or toothpick inserted into the center should come out clean, and an instant-read thermometer inserted into the center of the bread mixture should read at least 160°F (71°C) to ensure the eggs are fully cooked. Let the bake rest for 5 minutes before serving so the layers settle.

• Egg dishes: 160°F (71°C) in the thickest part