Description
A decadent delight that combines custardy bread with a toast vanilla-infused cream, perfect for breakfast or brunch.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 1 loaf of challah or brioche bread, sliced into 1-inch thick pieces (about 8 slices)
- 5 large eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon Grand Marnier (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Powdered sugar, for garnish
- Fresh berries, for serving
Instructions
- Melt the butter in a small saucepan over low heat. Add the brown sugar and corn syrup, stirring until smooth.
- Carefully pour the mixture into a greased 9×13 inch baking dish, spreading it evenly across the bottom.
- Place the bread slices snugly in the baking dish on top of the caramel sauce.
- In a large bowl, whisk together the eggs, half-and-half cream, vanilla extract, Grand Marnier (if using), salt, and ground cinnamon until smooth.
- Pour the egg mixture evenly over the arranged bread slices, gently pressing the bread down.
- Cover the baking dish with plastic wrap and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F (175°C) and let the dish sit at room temperature for 15 minutes before baking.
- Bake for 35-40 minutes, or until the top is golden brown and the caramel bubbles around the edges.
- Allow to cool for 5 minutes, then dust with powdered sugar.
- Serve warm, garnished with fresh berries and syrup if desired.
Notes
This dish can be made ahead of time and refrigerates well. It is also possible to freeze leftovers for future enjoyment.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg