Buttery egg bread soaked in custard, studded with raspberries and almonds, sprinkled with brown sugar, and baked to warm, toasty perfection.
I was inspired to make this delicious dish while after reading The Madness of Crowds by Louise Penny......
This is the 17th book in the CI Gamache/Three Pines series by Louise Penny. In this book we watch as Gamache finds himself in a position to protect a person with values and morals the polar opposite of his. Not only does he have to struggle with himself but he has to justify this position with those people whom he loves and respects.
While Gamache is successful in protecting the woman, her administrative assistant ends up murdered at a New Year's Eve gathering they had attended with numerous residents of Three Pines. The investigation ensues with all the typical twists and turns found in Penny's novels.
There is always a lot of food in these books. Much time is spent in the cafe, boulangerie, and people's kitchens. A Brioche was mentioned at one point and French Toast at another. I combined the two for today's recipe using a loaf of the Brioche that I shared with you earlier this month.
Tomorrow night we are going to the local theater to see the play, Avenue Q. It is advertised as an adult version of Sesame Street. We will be going to dinner before the show.
Monday, I am having friends over for a Mardi Gras Dinner. Mardi Gras is on Tuesday but since Wednesday is the first day of Lent, we have choir practice on Tuesday this week. Ash Wednesday and each Friday of Lent will be Meatless, however, we do partake of fish and/or seafood on Fridays.
I am attending a Girl's Night Out, Little Black Dress event on Friday night. It is a fundraiser for cancer and I am going with a great group of girls from our dive family. I'm looking forward to it.
I am sharing this post over at Foodies Read, stop by and see what the other Foodies are reading this month. You will find the recipe below our Weekly Menu. What's on your menu this week?
Saturday
Out for Dinner before Avenue Q
Sunday Supper
Roast Beef
Mashed Potatoes
Roasted Brussels Sprouts
Mardi Gras Monday
French Quarter Cheese Dip
Roasted Eggplant Salad
Crostini
~~~~~~~
~~~~~~~Szorlatka
Tuesday
Ash Wednesday
Cheese Ravioli in Marinara
Thursday
French Dip Sandwiches (using leftover beef from Sunday)
Friday-Black Dress Event
Frank on his own
Yield: 9 servings
Brioche French Toast Casserole
Buttery egg bread soaked in custard, studded with raspberries and almonds, sprinkled with brown sugar, and baked to warm, toasty perfection.
Prep time: 15 MinCook time: 50 MinInactive time: 24 HourTotal time: 25 H & 5 M
Ingredients
- 1 loaf, day old, Brioche bread
- 6 eggs
- 1 c. light cream
- 1 t. almond extract
- 1 clamshell raspberries
- 1/2 c. blanched, slivered almonds
- 1/2 c. brown sugar
- 2 T. butter, room temperature
Instructions
- Cut the brioche into cubes and place into a 9x13" baking pan that has been treated with baking spray.
- Whisk together the eggs, cream, and almond extract. Pour over the brioche.
- Scatter the raspberries and almonds over the casserole.
- Cut the sugar into the butter with a fork and sprinkle over the top.
- Let rest on the counter for 30 minutes or in the refrigerator overnight.
- Bake in a preheated 350* oven for 40 minutes, until puffy and slightly browned. Add 5-10 minutes if casserole has been refrigerated.
- Serve with maple syrup or a sprinkle of powdered sugar.
Nutrition Facts
Calories
387Fat (grams)
25 gSat. Fat (grams)
13 gCarbs (grams)
32 gFiber (grams)
1 gNet carbs
31 gSugar (grams)
12 gProtein (grams)
10 gSodium (milligrams)
247 mgCholesterol (grams)
210 mg
Property of A Day in the Life on the Farm
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