Fruity Baked French Toast
Deliciously juicy raspberries and blueberries baked into brioche French Toast, what better way to start the day!
Equipment
- 1 large pie dish
Ingredients
- 10 slices Brioche loaf
- 5 Eggs
- 600 ml Milk
- 250 g Blueberries
- 250 g Raspberries
- 1 tbsp Vanilla essence
- 2 tbsp Maple syrup
- 1 tsp Ground cinnamon
- 250 g Strawberries (optional for serving)
- 3 tbsp Grated chocolate (optional for serving)
Instructions
- Cut the brioche slices into squares.
- Cover the base of the pie dish with about ¾ of the brioche squares. Keep the rest back to add another layer later.
- Cover the brioche squares with a layer of raspberries and blueberries.
- Top with the rest of the brioche squares.
- Whisk the milk, eggs, maple syrup, cinnamon and vanilla essence together and pour over the brioche and fruit.
- Using the back of a spoon gently press the brioche into the mix to make sure it is covered.
- Cover with clingfilm and chill in the fridge for at least 20 mins.
- Heat the oven to 180°C.
- Once chilled pop the dish in the oven and bake for 30 mins.
- After 30 mins check how it is doing and if necessary cover with foil and pop back in for another 10 mins.
- Check again and if there is still liquid visible turn down the temp to 160°C and pop back in for another 10 mins.
- Leave to sit for 5 mins before serving.
- Serve on it's own or with strawberries and grated chocolate, or some Greek yoghurt.