Remove from the oven and let cool for a couple of minutes before serving. Let the mixture soak into the bread at room temperature for 30 minutes.īake for 35 to 40 minutes, until the egg is set and the bread starts to brown. Pour the mixture over the bread, making sure the berries are evenly distributed. Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon, lemon zest and juice, and salt, then gently stir in the blueberries. Butter a 23 x 33cm baking dish.Īrrange the brioche slices in the baking dish, shingling them to overlap slightly.
BAKING BRIOCHE IN CUPCAKE BAKER FULL
If you have a house full of people, or friends coming for brunch, make this brioche french toast casserole. Katie Lee says: “Breakfast wins the award for Meal Most Likely To Make You Feel Like A Short Order Cook. Remove from the oven and transfer to a wire rack.Īdapted from Making Bread At Home: Over 50 Recipes From Around The World To Bake And Share by Jane Mason (£16.99, Ryland Peters & Small), out now Preheat the oven to 180 ̊C/Gas 4.īake in the preheated oven for 30 minutes. You want the dough to be warm and well risen before it goes in the oven. Make sure the dough comes only one-third up the pan because it will expand to over twice its original volume.īrush the top with either melted butter or the egg wash, cover again and allow to rest for 30 minutes if the dough is warm, or 2–4 hours if the dough is cold.
Or you can divide the dough into 6, roll into balls and tuck them into the pan. Gently roll the dough into a little sausage and place it in the loaf pan, or bend it into an ‘S’ by rolling it into a long sausage and folding it, snake-like, into the pan. To make 2 small brioches, divide the dough in half to make 1 big one, leave it whole. Pull the dough out onto an unfloured surface. If you have left it to rise at room temperature, pop it in the fridge for 1 hour once it has risen because this will make it easier to handle.
You can also let it rest in the fridge for 8–12 hours. Scrape the dough back into the bowl, cover with a shower hat or plastic bag and allow to rest for 4–6 hours until doubled in size. Don’t panic! The dough will get very slack but it will firm up again. Now add the butter and knead again for 10–20 minutes until the butter is fully incorporated. Sprinkle the salt around the edge of the flour, then add the eggs to the well. If it is not, check for signs of life by simply digging through the flour on top of the well. Cover and allow to rest for 1 hour.Īfter 1 hour, it will be foamy and bubbling through the top of the well. Shop-bought brioche slices are arranged in a baking dish and soaked in eggs, milk, sugar, vanilla and cinnamon – before being strewn with blueberries, baked in a hot oven and served with a splash of maple syrup and dusting of icing sugar.įlick some flour on the milk to close the well. Prefer to buy a loaf from the supermarket? Katie Lee’s easy brioche french toast casserole is similar to bread and butter pudding, but designed to be eaten at brunch rather than after dinner (although you could certainly serve it as a French-inspired dessert if you like). If a year of successive lockdowns has boosted your confidence in your bread-making skills, give Jane Mason’s recipe a go: it takes time and patience, but it’s well worth it. With that in mind, you’ll find four brunch-ready brioche recipes below. But while you might like a brioche bun wrapped around your burger at a barbecue, this luxurious Norman bake really comes into its own at brunch.
Pillow-soft, slightly sweet and exceptionally buttery, brioche – a type of bread that you could once only enjoy on holiday in France – is now ubiquitous in the UK.
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