Description
A rich and creamy overnight breakfast bake featuring buttery brioche bread soaked in a vanilla-cinnamon custard and studded with fresh blueberries and raspberries.
Ingredients
Scale
- 6 cups brioche bread, cut into 1-inch cubes
- 1 cup blueberries
- 1 cup raspberries
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for greasing)
Instructions
- Preheat your oven to 350F (175C).
- Grease a 9×13 inch baking dish with melted butter.
- Place half of the brioche cubes in the bottom of the dish.
- Scatter half of the blueberries and raspberries over the bread layer.
- Add the remaining bread cubes and the rest of the berries on top.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, maple syrup, vanilla, and cinnamon until smooth.
- Pour the custard mixture evenly over the bread and berries, pressing down slightly with a spatula to ensure all bread is submerged.
- Cover the dish tightly with foil and refrigerate for at least 6 hours or overnight.
- Remove the foil and bake for 35 to 45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let it rest for 10 minutes before slicing and serving.