Sweet & Perfect for BreakFAST
No hassle; one pot and super-fast; you can make it in advance; versatile: You can use another kind of bread, use other types of berries or nuts.
💗 Chocolate chip brioche 💗 Butter 💗 Eggs 💗 Vanilla extract 💗 Milk 💗 Heavy cream 💗 Granulated sugar 💗 Raspberries 💗 Blueberries 💗 Pecans
Butter the baking dish well (bottom and sides). For the best results make sure you read the full recipe, swipe up!
Cut the brioche into thick slices, then cut the slices into large cubes. Arrange them in the baking dish.
Whisk the eggs with vanilla extract, milk, heavy cream, and some of the sugar. On the recipe page there are many notes & tips!
Soak bread: Pour the egg mixture over the brioches pieces. Cover the dish with plastic wrap and refrigerate it for at least 2 hours. You can refrigerate it overnight as well.
Preheat the oven to 350°F/ 175°C. Remove the casserole from the fridge and let it stand at room temperature until the oven preheats.
Scatter 2/3 of the raspberries and blueberries over the soaked brioche pieces. Fold them in lightly using a spoon or a spatula.
Scatter the remaining berries and the chopped pecans on top of the casserole. Sprinkle lightly with the remaining sugar.
Bake in the preheated oven until set and golden. If it’s still too jiggly in the middle, bake it for 5 more minutes, then check again.
Rest casserole: Remove from the oven and let set for about 15 minutes before serving.
💗 As it is or with additional toppings. 💗 Top it with more fresh berries, whipped cream, or/and drizzle it with maple syrup or runny honey.