One-tray summer French toast bake
By Cassie Best
Take your weekend brunch to the next level with this easy French toast traybake, packed with summer berries
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Prep:10 mins
Cook:35 mins
plus at least 1 hr chilling - Serves 6
- Easy
Nutrition per serving
-
kcal 441
-
fat 28g
-
saturates 17g
-
carbs 35g
-
sugars 0g
-
fibre 2g
-
protein 10g
-
salt 0.6g
Ingredients
- 3 eggs
- 200ml double cream
- 300ml milk
- 1 tbsp maple syrup , plus extra to serve
- pinch of ground cinnamon (optional)
- 2 tsp vanilla extract
- 8 slices brioche
- 200g Morrisons Market Street blueberries
- 200g raspberries
- icing sugar , for dusting
- thick Greek yogurt or crème fraîche , to serve
Method
Whisk the eggs in a bowl with the cream, milk, maple syrup, cinnamon (if using), vanilla and a pinch of salt.
Dip the brioche slices into the egg mixture, turning until well soaked, then arrange in a roughly 25 x 40cm baking dish or roasting tin so the slices are in one layer but overlap slightly. Pour any remaining egg mixture over the top. Tuck a few Morrisons blueberries and raspberries under each brioche slice, then scatter over the rest. Cover and chill for at least 1 hr until most of the liquid has been absorbed. Will keep chilled overnight for next day’s breakfast.
Heat the oven to 180C/160C fan/gas 4 and uncover the dish. Bake for 30-35 mins until the egg mixture has just set. Leave to stand for 5 mins, then dust with icing sugar. Serve with yogurt or crème fraîche and extra maple syrup.
