Positively easy, delicious, and moderately nutritious!
1 loaf brioche, (a stale loaf works better,) sliced in 1 inch slices and halved.
1 1/2 cups brown sugar
1/2 cup butter
6 large eggs
2 cups milk
1 tsp. vanilla extract
Fresh strawberries and/or blueberries
Nutmeg and cinnamon, as desired
Mix together the butter and brown sugar. heat in a small saucepan until the butter is melted and the sauce is bubbly and at a full boil. Let cool.
Beat together the eggs, milk, and vanilla.
Pour cooled (but still warm) butter and brown sugar mixture into the grease pan.
Arrange slices in pan.
Pour egg mixture over the bread as evenly as possible.
Put fruit on top.
Sprinkle cinnamon and nutmeg on top (LIGHT touch!)
Cover with foil and let it sit overnight in the fridge, or at least 6 hours.
Uncover. Bake at 350 degrees for 30 minutes. Recover loosely with foil for last 10 minutes if the middle is not done and the top is browning too quickly.
YUM!! Breakfast/brunch is ready!
A regular brioche loaf (~14 oz or 400 grams) will make up into a regular 9×13 baking pan. I made it this time in two batches: a 7” square pan and a 10×6 oblong pan. TO FREEZE: bake for 20 minutes, remove, let cool. Wrap well in foil. Reheat at 400 degrees for 20 minutes. Check with a toothpick that the bread is cooked through.
I plan to try this with blackberries and peaches, too.