One-tray summer French toast bake
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr chilling
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 3 eggs
- 200ml double cream
- 300ml milk
- 1 tbsp maple syrup, plus extra to serve
- pinch of ground cinnamon (optional)
- 2 tsp vanilla extract
- 8 slices brioche
- 200g Morrisons Market Street blueberries
- 200g raspberries
- icing sugar , for dusting
- thick Greek yogurt or crème fraîche, to serve
Method
- STEP 1
Whisk the eggs in a bowl with the cream, milk, maple syrup, cinnamon (if using), vanilla and a pinch of salt.
- STEP 2
Dip the brioche slices into the egg mixture, turning until well soaked, then arrange in a roughly 25 x 40cm baking dish or roasting tin so the slices are in one layer but overlap slightly. Pour any remaining egg mixture over the top. Tuck a few Morrisons blueberries and raspberries under each brioche slice, then scatter over the rest. Cover and chill for at least 1 hr until most of the liquid has been absorbed. Will keep chilled overnight for next day’s breakfast.
- STEP 3
Heat the oven to 180C/160C fan/gas 4 and uncover the dish. Bake for 30-35 mins until the egg mixture has just set. Leave to stand for 5 mins, then dust with icing sugar. Serve with yogurt or crème fraîche and extra maple syrup.
