{"id":3064,"date":"2017-04-05T18:03:00","date_gmt":"2017-04-05T16:03:00","guid":{"rendered":"https:\/\/www.lieblingsspeise.at\/?p=1587"},"modified":"2025-09-04T17:20:38","modified_gmt":"2025-09-04T15:20:38","slug":"brioche-auflauf","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/brioche-auflauf\/","title":{"rendered":"Brioche Bake"},"content":{"rendered":"

Easter is over again. Fortunately, this means that the many chocolate eggs sitting in a large, decorated bowl on the table are also coming to an end. Every time I walk past, the temptation is simply too great to ignore.
Another thing that is often abundant at Easter is brioche or milk bread. The food blogs I follow on Instagram and Pinterest are overflowing with brioche recipes. And even if you haven't baked one yourself, you're bound to have bought one, right? \ud83d\ude09
There's no question about it, nothing beats a piece of fresh brioche with butter. \u2764 But once it goes stale, the enjoyment quickly fades. And that's when my Brioche Bake<\/strong> comes in!<\/p>\n\n\n\n

Brioche bake: perfect for breakfast or afternoon tea<\/h2>\n\n\n\n

The brioche I had lying around in my bread basket could no longer be described as stale. It was dry and hard. After a week and a half of sadly not being eaten, that was hardly surprising. So, a case for the organic waste bin?<\/p>\n\n\n\n

No, not at all. With just a few ingredients and some super easy steps, you can turn a boring, dry brioche plait into a moist and fluffy brioche bake with fresh berries. It's a total hit for breakfast or served warm with afternoon tea. So, it's perfect for using up leftovers!<\/p>\n\n\n\n

Serving it fresh is very easy<\/h3>\n\n\n\n

... because the disadvantage of this recipe is also its advantage. The prepared brioche casserole, which is actually ready to bake, needs to stand for several hours so that the dry brioche can soak up the milk and egg mixture. This is super easy to do overnight in the fridge. This means you don't have to get up early for Sunday breakfast and prepare it in the kitchen while yawning. Simply preheat the oven (while drinking your first coffee), take the casserole dish out of the fridge, put it in the oven \u2013 and that's it.<\/p>\n\n\n\n

Of course, you can also leave the brioche bake in the fridge until the afternoon if you prefer to serve it with afternoon tea.<\/p>\n\n\n\n

And even those who are all thumbs in the kitchen \u2013 anyone can do it!<\/p>\n\n\n\n

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\"Briocheauflauf<\/figure>\n\n\n\n
\"Briocheauflauf<\/figure>\n\n\n\n
\"Briocheauflauf<\/figure>\n<\/figure>\n\n\n\n

Fruit to suit your mood<\/h3>\n\n\n\n

Don't have any strawberries to hand or are allergic to strawberries? No problem, just use whatever you have at home or whatever you fancy. How about bananas (and maybe some chocolate chips), for example? Or raspberries, blueberries, apples, pears or mangoes? Just add them to the mixture and prepare as described in the recipe.<\/p>\n\n\n\n

It also works perfectly with frozen berries. I have already made it with frozen raspberries. They thaw anyway while the brioche bake is resting in the fridge.<\/p>\n\n\n\n

<\/div>\n\n\n
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\"Briocheauflauf<\/div>\n <\/div>\n
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Brioche Bake<\/h2>\n
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A wonderful way to use up stale brioche or milk bread. Perfect for Sunday breakfast or afternoon tea.<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Rastzeit <\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> Servings<\/span><\/span><\/div><\/div>
Course: <\/span>Breakfast<\/span><\/div><\/div>
Cuisine: <\/span>Austrian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clippath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 1<\/span> big brioche<\/span> stale<\/span><\/li>
  • 500<\/span> ml<\/span> milk<\/span><\/li>
  • 1<\/span> table spoons<\/span> vanilla sugar<\/span><\/li>
  • 40<\/span> g<\/span> icing sugar<\/span><\/li>
  • 4<\/span> eggs<\/span><\/li>
  • 1<\/span> tbsp.<\/span> cinnamon<\/span> level<\/span><\/li>
  • 500<\/span> g<\/span> strawberries<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
    \n

    Method
    <\/div> <\/h3>
    <\/div>
    1. Cut the brioche into 1 cm thick slices and arrange them in a baking dish.<\/span><\/div><\/li>
    2. Wash the strawberries and cut off the green and white parts. Slice half of them and place them between the brioche slices.<\/span>
      <\/div>Quarter the remaining strawberries.<\/span><\/div><\/li>
    3. Whisk all the other ingredients together vigorously and pour evenly over the brioche slices.<\/span><\/div><\/li>
    4. Cover with cling film and leave to stand in a cool place for at least four hours. The brioche slices will soak up the topping.<\/span>
      <\/div>You can also prepare the casserole the day before and leave it in the refrigerator overnight or until the next afternoon.<\/span><\/div><\/li>
    5. Preheat the oven to 180\u00b0C top\/bottom heat.<\/span><\/div><\/li>
    6. Bake on the middle shelf for 30 minutes. If the casserole becomes too dark, cover with a piece of aluminium foil after 15 minutes, then finish baking.<\/span><\/div><\/li>
    7. Serve sprinkled with the remaining strawberries and icing sugar.<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
      <\/div>\n

      Notes<\/h3>
      <\/div>
      The strawberries can of course be replaced with other fruits. In addition to raspberries and blueberries, thin apple slices, bananas or even mango are also excellent choices.<\/span>
      <\/div>\nIf you prefer a sweeter taste, either increase the sugar content in the glaze or spread strawberry jam on the brioche slices before placing them in the tin.<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>\n\n\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      With a few berries, stale brioche becomes a fluffy casserole, perfect for breakfast or afternoon tea.<\/p>","protected":false},"author":3,"featured_media":3510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":206,"footnotes":""},"categories":[773],"tags":[777],"class_list":["post-3064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genuss-rezepte","tag-suesses-backen"],"_links":{"self":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/comments?post=3064"}],"version-history":[{"count":3,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3064\/revisions"}],"predecessor-version":[{"id":3517,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/posts\/3064\/revisions\/3517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media\/3510"}],"wp:attachment":[{"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/media?parent=3064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/categories?post=3064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wanderhunger.at\/en\/wp-json\/wp\/v2\/tags?post=3064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}