All baked in one dish with a crispy, sweet and cinnamon crust and a soft and fluffy under-layer, this delicious and filling breakfast is a baked version of French Toast.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4
Grease your baking dish with the butter.
Thoroughly mix the eggs, cream, milk, sweetener, cinnamon and vanilla extract.
Chop the brioche into 2cm/1¾ inch squares.
Pour ⅓ of the egg custard into the base of the baking dish
Scatter over the brioche squares
Pour in the remaining egg custard
Leave for at least 3 minutes for the brioche to soak up some egg custard - or you can make this the day before and leave it covered and in the fridge overnight.
Cook for 30 – 40 minutes until lightly browned, crunchy on the top, slightly raised at the sides and the egg custard is set. (If cooking straight from the fridge it might need an extra 5 - 10 minutes in the oven.
If desired sprinkle over some extra sugar and cinnamon and serve with your choice of serving options.
Add the maple syrup and water to the blueberries.
Bring to a gentle simmer for around 5 minutes or until the blueberries have broken down to your liking.
Pour into a jug ready to serve.
Equipment: