This cardamom French toast casserole is nothing short of a decadent breakfast masterpiece. Brioche soaks in a luscious base of rich cardamom-infused custard. This make-it-the-night-before dish bakes up to golden brown perfection. A flavor-rich start to any morning.
Time: 1 hour + soak time
Makes one 9X13 casseroleRating
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Loading...| 1 loaf brioche, sliced | |
| 8 eggs | |
| 2 cups whole milk | |
| 1/2 cup heavy cream | |
| 1/2 cup granulated sugar | |
| 1/2 cup brown sugar | |
| 1 tsp Ground Cardamom | |
| 2 Tbl Pure Vanilla Extract | |
| For the topping: | |
| 1/2 cup flour | |
| 1/2 cup brown sugar | |
| 1 tsp Ground Cardamom | |
| 1/4 tsp grated Nutmeg | |
| 1 stick butter, cut into pieces |
| 1. | Grease a 13-by-9-inch baking pan with butter. Shingle the bread slices in the pan, overlapping slightly. |
| 2. | In a large bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, Cardamom and extract. Pour evenly over the bread. Cover the pan tightly with foil, and store in the fridge until needed, preferably overnight. |
| 3. | Create the streusel topping by mixing the flour, brown sugar, cardamom, nutmeg and salt in a bowl. Add the butter and use a pastry cutter or your fingers to cut/rub it all together until the mixture resembles fine pebbles. Set aside. |
| 4. | Preheat the oven to 350°F. Remove the casserole from the fridge. Bake, covered with foil, for 35 minutes. Remove the foil and sprinkle with the streusel. Continue baking, uncovered, for 15 mins or until golden brown on top and the center barely jiggles. It should be the consistency of bread pudding. |
| 5. | Allow to cool for 10 mins before serving. Serve with butter and maple syrup. |
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