Happy holidays! We have survived another Christmas and I think that the boys must have been very good this year because our house could now double as a toy store. As I wade through the aftermath, I thought I would share one of the many recipes that I used this year.
This is a great breakfast for Christmas morning because all of the work is done the day before. It is really like a breakfast bread pudding, but calling it French toast sounds less like eating dessert first thing in the morning. I developed this from a variation of something I saw on Martha Stewart online a few years ago. I like the addition of orange rind with the custard though, it makes it resemble my very favorite dessert – Grand Marnier Souffle!
Baked Brioche French Toast
- 1 loaf brioche or other eggy, dense bread, cut into thick slices
- 6 eggs, beaten
- 2 cups milk
- 1/3 cup heavy cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons grated orange zest
- In a large, glass baking dish combine all ingredients except for bread. One piece at a time, dip the bread into the mixture and arrange, overlapping, in two rows.
- Cover with plastic wrap, and refrigerate over night.
- Remove from refrigerator about 20-30 minutes before baking. Bake at 350 until golden and all of the custard is set (35-45 minutes). Serve with just a little real maple syrup.