Sweet Breakfast for Cozy Mornings
Sweet breakfasts like this always made cold or quiet mornings feel a little brighter at home.
Equipment
- Large mixing bowl
- Whisk
- 9x13-inch baking dish
- Spatula
Ingredients
For the French Toast Bake
- 8 slices Thick-cut bread (like brioche or challah) Cut into 1-inch cubes
- 4 Large eggs
- 1 cup Milk (whole or 2%)
- 1/2 cup Heavy cream
- 1/4 cup Granulated sugar
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
For the Topping
- 1/4 cup Brown sugar, packed
- 2 tbsp Unsalted butter, melted
- 1/2 cup Chopped pecans or walnuts Optional
Instructions
- Grease a 9x13 inch baking dish lightly. Place the cubed bread evenly into the prepared dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the egg mixture slowly and evenly over the bread cubes in the baking dish. Gently press the bread down with a spatula to help it absorb the liquid. Cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the bread to soak.
- Preheat your oven to 375°F (190°C). In a small bowl, mix the brown sugar, melted butter, and chopped nuts (if using) to create the topping.
- Remove the dish from the refrigerator. Sprinkle the brown sugar topping evenly over the soaked bread.
- Bake for 25 to 30 minutes, or until the top is golden brown and the center is set. If the topping browns too quickly, loosely cover it with foil for the last 10 minutes of baking.
- Let the bake rest for 5 minutes before serving. Serve warm with maple syrup or powdered sugar.
Notes
This recipe works well with day-old bread, which absorbs the custard better. For a richer flavor, use challah bread. This dish is great for a breakfast buffet because you can prepare it the night before.
By Grace Williams, Contributor at Recipes by Betty.