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
.
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
