Friday, June 10, 2011

Boozy Baked Brioche French Toast





A rich, buttery baked delight, this easy recipe for Boozy Brioche French Toast is sublime served with some warm maple syrup and a hot steaming bowl of café au lait. The perfect beginning to any Sunday, the best part is that it's prepared the night before and simply popped into the oven the following morning! Baked in a well buttered baking dish with a spiked eggy-milk custard flavoured with your favourite liqueur, some citrus zest, dried fruits or nuts, the brioche is simply baked for 20 minutes and comes out sweet and sumptuous — cooked to crispy golden perfection. More bread pudding than classic french toast, this boozy brioche recipe is sinfully delicious and perfect for lazy Sunday mornings.

Boozy Baked Brioche French Toast
Serves 6


2 tbsp butter, softened
12  3/4" thick slices of brioche or challah bread
6 eggs
1 1/2 cups whole milk
1/4 cup brown sugar
3 tbsp of Bailey's, Cointreau, Frangelico or your favourite liqueur
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/4 cup powdered sugar
2 cups maple syrup, warmed

Thickly spread softened butter over a large rimmed baking dish. In a large mixing bowl, whisk together eggs and sugar, maple syrup, Bailey's (or whatever you like!), vanilla extract and salt. Add milk and continue whisking until well combined. Arrange the bread slices in the baking dish. Pour milk mixture evenly over the bread slices. Turn each slice, coating both sides. Cover the baking dish with plastic wrap and refrigerate overnight. 

The next morning, preheat oven to 400°F. Bake the Brioche French Toast for approximately 10 minutes or so then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and perfectly crispy. Sprinkle with powdered sugar and serve with some sautéed bananas, macerated strawberries or mixed nuts, and of course a healthy dollop of warm maple syrup.