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Brioche French Toast Casserole by Biscuits and Burlap
Ingredients
15 ounces brioche bread about 1 loaf, cut into 1.5 inch pieces
2 cups blueberries fresh or frozen
5 eggs
½ cup half-and-half
1⅓ cup whole milk
Enjoy this Mother's Day breakfast casserole with fluffy brioche bread and tart blueberries courtesy of Pam Brand, co-founder of Biscuits and Burlap. (Pam Brand of Biscuits and Burlap)
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 tablespoons butter melted
¼ cup brown sugar
1 tablespoon powdered sugar optional, for garnish
Directions
1. Cut bread into approximately 1½ inch cubes and place half in a greased 9x13 inch baking dish.
2. Top with half blueberries and then layer remaining bread followed by remaining blueberries.
3. In a medium bowl whisk eggs, half-and-half, milk, vanilla extract and cinnamon until well blended.
4. Pour egg mixture over bread and blueberries and allow to sit in the refrigerator, covered for 45 minutes to 12 hours.
5. In a small bowl combine melted butter and brown sugar.
6. Remove the casserole from the fridge and sprinkle sugar/butter mixture over the top.
7. Bake at 350 °F degrees for 40–45 minutes or until the casserole is golden brown on top.
8. Dust with powdered sugar if desired.
9. Allow to sit 8–10 minutes before serving.
Ingredients
15 ounces brioche bread about 1 loaf, cut into 1.5 inch pieces
2 cups blueberries fresh or frozen
5 eggs
½ cup half-and-half
1⅓ cup whole milk
Enjoy this Mother's Day breakfast casserole with fluffy brioche bread and tart blueberries courtesy of Pam Brand, co-founder of Biscuits and Burlap. (Pam Brand of Biscuits and Burlap)
1 teaspoon vanilla extract
½ teaspoon cinnamon
2 tablespoons butter melted
¼ cup brown sugar
1 tablespoon powdered sugar optional, for garnish
Directions
1. Cut bread into approximately 1½ inch cubes and place half in a greased 9x13 inch baking dish.
2. Top with half blueberries and then layer remaining bread followed by remaining blueberries.
3. In a medium bowl whisk eggs, half-and-half, milk, vanilla extract and cinnamon until well blended.
4. Pour egg mixture over bread and blueberries and allow to sit in the refrigerator, covered for 45 minutes to 12 hours.
5. In a small bowl combine melted butter and brown sugar.
6. Remove the casserole from the fridge and sprinkle sugar/butter mixture over the top.
7. Bake at 350 °F degrees for 40–45 minutes or until the casserole is golden brown on top.
8. Dust with powdered sugar if desired.
9. Allow to sit 8–10 minutes before serving.
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