With our weekends being crazy busy the past couple of weeks I’ve been trying to do breakfasts which are quick and easy. I had seen this french toast bake on Pinterest and wanted to give it a try. I prepared everything the night before and just had to pop it in the oven in the morning for about 45-50 minutes. This would be perfect for Sunday brunch or even for Easter. Next time, I think I’ll use strawberries and raspberries as well.
FRENCH TOAST BAKE
- Unsalted butter, room temperature, for baking dish
- 6 large eggs
- 3 cups whole milk
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 10 1/2-inch-thick slices brioche (from one 10-ounce loaf)
- 1 cup blueberries
- Confectioners’ sugar, for serving
Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly. Pour remaining egg mixture over brioche, cover with plastic wrap, and let stand 30 minutes or refrigerate up to overnight.
Preheat oven to 325 degrees. Sprinkle blueberries in between and on top of the bread slices. Bake until puffed and custard is just set, 55 to 65 minutes (tent with foil if browning too quickly). Let cool 15 minutes. Dust with confectioners’ sugar just before serving.