Layered Cinnamon Cream Brioche Bake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired desserts ready in about 50 minutes layers large (about 12 oz) brioche loaf, whole milk, 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 "Plan a meal with the AI" 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.

Prep: 20 min Cook: 30 min Serves 6 French cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Layered Cinnamon Cream Brioche Bake take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Layered Cinnamon Cream Brioche Bake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Layered Cinnamon Cream Brioche Bake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Cinnamon Cream Brioche Bake for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Layered Cinnamon Cream Brioche Bake?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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