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Raspberry Brie Brunch Bake

cook time
60 Minutes
Goldminer Sourdough Square Packaging


  • 9 slices Goldminer Original Sourdough Sourdough Square
  • 5 tablespoons butter, divided
  • 1 cup raspberry preserves
  • 8 ounces Brie cheese*
  • 2 cups half & half
  • 4 eggs, beaten
  • 1/3-cup flour
  • 1/3 cup sugar
  • 1/3 cup chopped pecans
  • ½ teaspoon cinnamon

*Use 10 ounces if trimming rind from Brie cheese.


  1. Coat a 13x9x2-inch baking or 4-quart casserole dish with non-stick cooking spray.  
  2. Spread 1 teaspoon butter on 1 side of each of 3 bread slices; place buttered side down in dish.  
  3. Spread ½ cup raspberry preserves evenly over the bread in dish. Cut Brie into 24 slices and place 12 slices over preserves on bread.  
  4. Place 3 slices bread over Brie in dish and spread with ½ cup preserves and top with 12 slices of Brie.  Place remaining 3 slices bread over Brie.  
  5. Beat half & half and eggs together until well blended, pour over bread in dish.  Cover and refrigerate at least 4 hours or overnight.  
  6. Preheat oven to 350 degrees.  Combine flour, sugar, pecans and cinnamon; cut in remaining 4 tablespoons butter until mixture resembles coarse crumbs.  
  7. Sprinkle crumbs evenly over top of bread in dish.  
  8. Bake 45 to 50 minutes or until a knife inserted in center comes out clean.  Let stand 5 to 10 minutes before serving.
Serving: 8
Course: desserts,

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