Belle’s Christmas French Toast

Name: Belle's Christmas French Toast
Yield: Serves 8-10
Ingredients: 1 loaf brioche, thick slices (about 20); 8 eggs; 1 1/2 cups half and half + 1/2 cup milk; 3 tbsp sugar; 1 1/2 tsp vanilla; 1/2 tsp each cinnamon, nutmeg, salt; Topping: 1 1/2 sticks butter, melted; 1 cup brown sugar + 1 tbsp corn syrup; 1 tsp cinnamon + 1/2 tsp nutmeg

Christmas breakfast made the night before. Belle’s trick against soggy French toast: dry the brioche in a low oven first, use a little less cream, then bake it covered and uncovered so it puffs and turns golden. Tanglewood takes huckleberry syrup on his.

Serves 8-10
Overnight + 40 min bake

A painted white baking dish of golden French toast casserole with a crackly cinnamon crust and powdered sugar, a slice on a plate and a jug of syrup, in a candlelit attic with a Christmas tree and snowy window.

Ingredients

1 loaf brioche, thick slices (about 20)
8 eggs
1 1/2 cups half and half + 1/2 cup milk
3 tbsp sugar
1 1/2 tsp vanilla
1/2 tsp each cinnamon, nutmeg, salt
Topping: 1 1/2 sticks butter, melted
1 cup brown sugar + 1 tbsp corn syrup
1 tsp cinnamon + 1/2 tsp nutmeg

You’ll wanta 9x13 baking dish, a baking sheet, a whisk and foil.

Method

Dry: Slices on a baking sheet, 300°F, 10 min.
Rows: Butter a 9x13; stand slices in rows.
Custard: Whisk eggs, cream, milk, sugar, vanilla, spice.
Soak: Pour over every slice. Cover, fridge overnight.
Morning: Oven 350°F. Flip every slice.
Topping: Mix, spoon over the top.
Bake: Covered 20 min, uncovered 20-25, till set (160°F).

Inspired by @alexa.anglin.