- 6 Mini Chocolate Chip Brioche Rolls
- 4 Eggs
- 3 TBSP Brown Sugar
- 2 TSP Cinnamon
- 1/4 TSP Nutmeg
- 1 Cup Milk
- 250g Frozen Berries (Defrosted)
- 1 TBSP Cornflour
- 1 TSP Vanilla Extract
- 1 TBSP Icing Sugar
Preparation Time – 15 Minutes
Cooking Time – 45 Minutes
For this recipe you will need a medium casserole dish.
They say that breakfast is the most important meal of the day, however they don’t say you can’t indulge a little once in a while. Granted most of the time we want to start our day feeling as healthy as possible and having a good clean meal to kick start our day but this french toast casserole is definitely a treat every once in a while.
French toast casserole is not something I eat regularly but it is a great cozy Sunday morning winter breakfast and it will make your house smell amazing with the fruit and cinnamon when it is cooking. I have made this a lot of different ways before, I have used croissants instead of brioche, I have used almond milk instead of regular milk and honestly it all tastes good.
There are several ways you can make the fruit portion of this recipe, you can use a slow cooker, a pot on the hob or you could also just add the fruit to the casserole uncooked. I have used the slow cooker as I had a lot of fruit which needed using up as I had picked uo a bag of fresh cranberries from the supermarket which were on sale and also had a few apples and some various berries which needed using and so I cooked a huge batch of fruit which I then freeze in ice cube trays and can then add to porridge and things like that. I will post a seperate recipe for this.
First of all preheat your oven to 180°C
As I said above I used fruit which I had already cooked so the pictures will show this, however using uncooked fruit is completely fine.
Start by cutting up the brioche into pieces around 1 inch thick.
In a medium bowl or jug, mix together the milk, eggs, nutmeg, 1 tsp cinnamon and 2 tbsp brown sugar.
In a small cup, add the cornflour and 2 TBSP of the liquid from the defrosted berries and mix to make a slurry.
In a mixing bowl add the defrosted berries, apples, remaining sugar, remaining cinnamon and the cornflour slurry and stir to combine. Spray your casserole dish with non stick baking spray such as frylight. Then pour the berry mixture into the casserole dish.
Add the brioche on top of the berries.
Pour the egg mixture over the brioche making sure it is all covered.
Place the lid on the dish (if your dish does not have a lid you can just cover it with tin foil) and bake for 30 minutes. Then uncover the dish and bake for a further 15 minutes.
Take out of the oven and leave to cool for a while until the casserole is warm and not piping hot. Then sprinkle with icing sugar.
Serve on it’s own or add cream. I had some blackforest cream with kirsch still unopened from Christmas which was still good to use so I poured some over mine and it was so good.