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Tag Archives: brioche french toast
Breakfast/Brunch is always a lot of fun for me. I think it comes partially from when I was much younger and my mom and I would clean and make a big breakfast every Saturday morning. The week was always super busy, and we were mostly a cereal/toaster pastry family, especially in high school when my classes started at 7:15. Sunday was church day, so Saturday was the big day. The breakfast tradition carried over into college where my roommate and I threw quite a few brunches, not to mention brinners. We kicked ass at brinner.
This casserole was the result of me going to a brunch pot luck and not being able to find exactly what I wanted on Pinterest. So I combined the bits and pieces that I liked best. A brioche base here; a modified streusel topping there. It was almost blueberry, but I asked one of my friends her opinion on fruit options and she said anything but blueberry. So that put the kibosh on that. Apple cinnamon was my other contender so here we are.
1 1/4 cup whole milk
1 cup heavy whipping cream
1 1/2 lb brioche bread
1/2 cup regular sugar
1/4 dark brown sugar packed
1/2 tbsp vanilla paste
1 tbsp cinnamon
1/8 tspn salt
3 Granny Smith apples, peeled and diced
- 1/2 cup flour
- 1/3 dark brown sugar
- 1 tsp cinnamon
- 1/4 cup chopped pecans
- 1/4 cup melted butter
- Cut brioche breads into cubes and dice the green apples. Layer into the bottom of a 13×9 casserole dish.
- In a large mixing bowl whisk together eggs, milk, cream, both sugars, cinnamon, vanilla and salt.
- Pour mixture over the bread and apples and cover. Set in the fridge for at least four hours, preferably overnight, so the bread can soak up the egg mixture.
- Bake casserole in the 350 degree oven for 45-55 minutes.
- While the casserole bakes, whisk together the dry streusel ingredients. Melt the butter then stir into the dry ingredients until crumbs form.
- 10 minutes before the casserole is done baking, pull from the oven, sprinkle on streusel topping and put back into the oven for the remaining 10 minutes.
* This recipe works even better if the bread is slightly stale. I unwrapped the loaf and left it in the toaster oven (turned off) overnight. I’ve also cheated and popped the cubed bread into a 200 degree oven for 45 minutes, turning over about half way through, to dry the bread out.