Dump & Bake French Toast (Print Version)

Brioche soaked in a creamy vanilla-cinnamon custard, baked until golden, garnished with fruit and maple syrup.

# Ingredients:

Bread

01 - 0.75 loaf brioche, cut into cubes

Custard

02 - 4 large eggs
03 - 1.5 cups half & half
04 - 0.5 cup heavy cream
05 - 0.5 cup granulated sugar
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon vanilla extract
08 - 0.25 teaspoon salt

Finishing

09 - 6 tablespoons melted butter
10 - Powdered sugar for dusting
11 - Fresh fruit (strawberries, blueberries, etc.)
12 - Maple syrup for serving

# Instructions:

01 - Set the oven temperature to 375°F (190°C) allowing it to preheat fully.
02 - Cut the brioche into bite-sized cubes and distribute evenly in a greased baking dish.
03 - Whisk together eggs, half & half, heavy cream, sugar, cinnamon, vanilla extract, and salt until smooth.
04 - Pour the custard mixture evenly over the bread cubes. Gently press the bread to ensure full absorption.
05 - Drizzle the melted butter evenly over the top of the soaked bread mixture.
06 - Bake in the preheated oven for 30 to 35 minutes until the casserole is golden brown and set in the center.
07 - Dust the baked casserole with powdered sugar, top with fresh fruit, and drizzle maple syrup just before serving.

# Notes:

01 - Pressing the bread gently into the custard helps ensure it soaks evenly for a moist interior.
02 - Check doneness by inserting a toothpick into the center; it should come out clean.

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