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Baked Almond French Toast
Thick cubes of brioche soak up a rich cream cheese custard overnight, transforming into a decadent morning treat. Preparing the base the night before means you'll only need to add a crunchy almond topping and bake when you wake up. The warm blackberry maple syrup cuts right through the rich interior, balancing the sweetness perfectly. It's a stress-free way to serve a spectacular breakfast without spending your morning at the stove.
Equipment
- Stand Mixer
- Oven
- Saucepan
Ingredients
- 1 (8-oz.) pkg. cream cheese, softened
- ½ cup packed light brown sugar
- 2 tsp. vanilla extract
- ¾ tsp. almond extract
- ¼ tsp. kosher salt
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy whipping cream
- 14 cups (1-inch) brioche bread cubes (16 oz.)
- ¾ cup sliced almonds
- 2 Tbsp. granulated sugar
- 1 cup pure maple syrup
- ¼ cup seedless blackberry jam
Instructions
- 1Mix the softened cream cheese and light brown sugar in a stand mixer on medium speed until the mixture is completely smooth. Room temperature cream cheese prevents lumps in your custard.
- 2Blend in the vanilla extract, almond extract, and kosher salt. Drop in the eggs one by one, mixing thoroughly after each addition.
- 3Pour in the whole milk and heavy whipping cream slowly while mixing on low speed until the liquid is fully combined.
- 4Arrange the brioche cubes in a greased 13 by 9 inch baking dish. Pour the custard mixture evenly over the bread, cover tightly with plastic wrap, and chill in the refrigerator for at least 8 hours. This long soak ensures the bread absorbs the liquid fully for a tender center.
- 5Take the baking dish out of the refrigerator and preheat the oven to 350 degrees Fahrenheit. Discard the plastic wrap and scatter the sliced almonds and granulated sugar over the top of the soaked bread.
- 6Bake for 50 to 55 minutes until the center is set and the top turns golden brown. Tent the dish with aluminum foil for the final 15 minutes of baking to prevent the almonds from burning.
- 7Combine the pure maple syrup and seedless blackberry jam in a small saucepan. Heat over medium-low, stirring frequently, until the jam melts completely into the syrup.
- 8Portion the warm casserole onto plates and drizzle generously with the heated blackberry syrup. Top with fresh blackberries and strawberries.
Notes
- Make ahead: The casserole must sit in the fridge for at least 8 hours, making it an ideal prep-ahead breakfast.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual slices in the microwave for 45 seconds, or reheat the whole dish in a 325 degree Fahrenheit oven until heated through.
- Swap: If you can't find brioche, challah or thick-cut French bread will work just as well.
Recipe Details
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