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Recipe: Baked Brioche French Toast

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HARTFORD - It's that time of year. People are snatching up brunch reservations for Easter morning. But if you would like to make your own brunch, here is a recipe for Baked Brioche French Toast from Christopher Molyneux, Executive Chef of Parallel Post Restaurant.

1 qt - Brioche Bread, chopped

¼ cup - buttermilk

¼ cup - whole milk

3 each - Eggs, Whipped

4 oz - Fresh berries (optional)

1 tsp - Ground Cinnamon

1 tsp - Ground nutmeg

1 tsp - granulated sugar

1 tsp - powdered sugar

  • Mix in a bowl, eggs, buttermilk, milk, Cinnamon, nutmeg, Sugar
  • Take cast-iron pans and grease them
  • In a mixing bowl put the brioche bread and berries if desired
  • Pour the liquid in the bowl and mix, start with half the liquid
  • Then add little at a time till, the bread just starts to stop absorbing
  • Place in the cast iron, pans, and bake at 375 degrees for about 12-15 mins
  • Check with a toothpick to see if completely cooked through
  • Let rest the sprinkle powdered sugar and cut and serve
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