Brioche Toast made with OREO Base Cake

Brioche slices dipped in vanilla syrup, then covered with an Oreo cream spread and baked until golden brown.




  • OREO Spread

  • 2 oz.unsalted butter
  • 2¼ oz.powdered sugar, divided
  • 1egg
  • 2 oz.OREO Base Cake
  • ½ oz.Dutch-processed cocoa powder
  • ½ oz.cake flour

  • Vanilla Syrup

  • 8¼ oz.water
  • 4 oz.granulated sugar
  • ½ oz.vanilla extract
  • 12 oz.briochebread, sliced into 6 (3/4-inch-thick) pieces

Nutrition per serving

Calories550 Total fat25 gSaturated fat14 gTrans fat0 gCholesterol185 mgSodium250 mgCarbohydrate74 gDietary fiber0 gTotal Sugars37 gProtein8 gVitamin A20 %DVVitamin C0 %DVCalcium4 %DVIron15 %DV
OREO Spread:  

Beat butter and 2 oz. powdered sugar with electric mixer fitted with paddle attachment until light and fluffy, scraping side of bowl occasionally. Beat in egg until well blended. Add sifted dry ingredients all at once, mixing until combined. Set aside.

Vanilla Syrup:  

Bring water and granulated sugar to boil in heavy saucepan on medium heat, stirring frequently. Remove from heat; cool slightly. Stir in vanilla. Pour into a wide shallow bowl.

Brioche Toast:  

Dip each bread slice into Vanilla Syrup; drain slightly. Place onto parchment paper-lined sheet pan. Spread 1 oz. OREO Spread evenly onto each slice. Dust evenly with remaining 0.25 oz. powdered sugar.

Bake in 350°F standard oven 10 to 12 min. or until tops are golden brown at edge and have slight cracks in them. Cool 5 min. before serving.


Serve warm as a breakfast accompaniment. If made ahead, toast on a light setting.

Serving Suggestion:

To serve as a dessert, warm toasts on a light toaster setting and serve with a scoop of ice cream or drizzle with a dessert sauce.

© Mondelēz International group