Ingredients
Equipment
Method
Preparation
- Have day-old brioche bread available. If not, dry fresh bread in the oven at 325°F for about 30 minutes, flipping halfway.
- Slice bread into bite-sized pieces and place in a large bowl.
- Preheat the oven to 375°F.
- Whisk together eggs, milk, cream, and vanilla in a separate bowl.
- In a small bowl, mix brown sugar and cinnamon.
- Melt 4 tablespoons of butter and set aside.
- Spray a 9×13 inch baking pan with oil.
Assembly and Baking
- Toss the egg mixture with the bread to allow absorption.
- Transfer the bread mixture to the greased baking pan.
- Drizzle or brush the melted butter over the bread.
- Sprinkle the cinnamon sugar mixture over the top, ensuring it is covered completely.
- Bake for 22-25 minutes or until golden brown and set, with no uncooked egg spots.
- Allow to cool for about 5 minutes.
Icing
- While baking, use a mixer to combine cream cheese and softened butter for the icing until smooth.
- Add vanilla and mix.
- Slowly add powdered sugar until desired consistency is reached.
- Spread icing on the baked French toast and cut to serve.
Nutrition
Notes
Customize with fresh fruit or chocolate chips if desired. This dish is perfect for brunch or special occasions.