Pain perdu overnight brioches (Printer-Friendly Version)
Pain perdu overnight délicatement parfumé, prêt dès le matin pour un moment gourmand.
# What You'll Need:
→ Pain
01 -
1 loaf of brioche bread, sliced (about 12 slices)
→ Appareil à base d'œufs
02 -
6 large eggs
03 -
2 cups whole milk
04 -
1/2 cup heavy cream
05 -
1/2 cup granulated sugar
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon salt
→ Garniture
09 -
Butter for greasing
10 -
Maple syrup for serving
# Step-by-Step Preparation:
01 -
Grease a 9×13-inch baking dish with butter.
02 -
Layer the sliced brioche bread evenly in the prepared dish.
03 -
In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 -
Pour the egg mixture evenly over the brioche slices, ensuring each piece is thoroughly soaked.
05 -
Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours) for optimal flavor and texture.
06 -
The next morning, preheat the oven to 350°F (175°C).
07 -
Bake the soaked brioche for 45 to 50 minutes, or until the custard is set and the top is golden brown.
08 -
Serve warm, accompanied by maple syrup to taste.
# Additional Tips:
01 -
Using brioche ensures a rich and tender texture; refrigerating overnight enhances flavor and custard absorption.