Layered Cinnamon Cream Brioche Bake

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A soft brioche layered with rich cinnamon pastry cream and topped with a light creme anglaise glaze, perfect for a comforting dessert or brunch treat. This French recipe, ready in about 50 minutes, layers brioche loaf, whole milk, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (about 12 oz) brioche loaf
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 2 tsp ground cinnamon
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 2 tbsp powdered sugar

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Instructions

1. Step 1: Preheat oven to 350°F. Slice 1 large brioche loaf into 1-inch thick slices and arrange in a buttered 8x8-inch baking dish in layers.
2. Step 2: In a medium saucepan, warm 2 cups whole milk over medium heat until just steaming, about 3 minutes.
3. Step 3: In a bowl, whisk 1/2 cup granulated sugar, 4 large egg yolks, 3 tbsp cornstarch, and 2 tsp ground cinnamon until smooth and pale.
4. Step 4: Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return mixture to the saucepan.
5. Step 5: Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and boils, about 5 minutes; it should coat the back of a spoon.
6. Step 6: Remove from heat and stir in 3 tbsp unsalted butter and 1 tsp vanilla extract until smooth.
7. Step 7: Pour the cinnamon pastry cream evenly over the brioche layers in the baking dish, pressing slices gently into the cream.
8. Step 8: Bake uncovered for 25-30 minutes until the top is golden and the custard is set.
9. Step 9: Let cool slightly. Meanwhile, whip 1/2 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
10. Step 10: Drizzle the whipped cream over the warm brioche bake before serving for a light, sweet finish.