Category: French

Vanilla Bean Crème Brûlée

Vanilla Bean Crème Brûlée is an elegant dessert with a simplistic presentation that captures the essence of these natural flavors with a harmoniously satisfying delicate texture and slightly crunchy glaze for what may be the best version of this dish I have ever had. One of my favorite treats after a a formal meal is this dish. I love the ceremony and aromas of the melting of the sugar as you set a raspberry atop the single serving. Breaking the sugar glaze with a spoon and scooping the Crème Brûlée for the first taste sends flashes of happiness throughout my taste factory. This is a simple to make fancy treat that is perfect when using naturally prepared ingredients. This is a high-end recipe that requires time and attention but it is with it.

Using a Madagascar vanilla bean will be a game changer in the crème brûlée. You can use vanilla extract if you cannot get the bean but it won’t taste the same as a fresh vanilla bean seeds. If possible, you should use vanilla bean. It may cost more but it will be so worth it after you make it and you will never want to make it with vanilla extract again. The natural favor from the bean is what gives you the authentic taste. Master the art of this dish by following this recipe and give it a taste for yourself. There are no shortcuts to simple perfection.

Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Preheat the oven to 300°F. Boil some water. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.

In a saucepan: add heavy whipping cream, sugar & salt. Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed. 

In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean. 

Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. 

Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed). Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard. 

Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered). For a 2″ deep ramekins – bake for 55-60 minutes.

Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated. 

Using a blowtorch- turn it on and hold it a 2″ away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.

Garnish with fresh raspberries.

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Vanilla Bean Crème Brûlée

Vanilla Bean Crème Brûlée is an elegant dessert with a simplistic presentation that captures the essence of these natural flavors with a harmoniously satisfying delicate texture and slightly crunchy glaze for what may be the best version of this dish I have ever had.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 6
Calories

Equipment

  • 6 (6 oz) shallow ramekins

Ingredients
  

  • 6 large egg yolks
  • 1 Madagascar vanilla bean
  • 3 cups heavy whipping cream
  • ¾ cup superfine sugar
  • â…› tsp salt

Topping

  • 8 -10 tsp superfine sugar topping

Instructions
 

  • Preheat the oven to 300°F. Boil some water.
  • In a saucepan: add heavy whipping cream, sugar & salt. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.
  • Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed.
  • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean.
  • Place a mesh/strainer on top of a bowl. Pour the custard through the strainer.
  • Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed).
  • Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard.
  • Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered).
    For a 2" deep ramekins – bake for 55-60 minutes.
  • Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated.
  • Using a blowtorch- turn it on and hold it a 2" away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.

Garnish with fresh raspberries.

    Video

    Keyword Authentic Crème Brûlée, best vanilla crème brûlée, easy homemade crème brûlée, homemade vanilla creme brûlée, Vanilla bean creme brûlée
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    Red Wine Pot Roast

    Fork tender Red Wine Pot Roast is absolutely delicious. The aromas are so inviting everyone will know something tasty is in the works. Serve with rice or a bed of fresh mashed potatoes for a complete balanced meal. Salad, vegetables, Texas toast or French bread also make good partners for this dish. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent juices and enjoys this meal to the last bite. 

    Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. These include cuts labeled chuck arm pot roast, chuck shoulder pot roast, and chuck seven-bone roast. Best served fresh this simple to prepare meal is a must try. Thanks for visiting and see you again soon.

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    Clean and pat the roast dry. Season both sides with salt and pepper.

    Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside. 

    In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes.

    Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot. 

    Return seared beef to the pot. Add red wine and mix. Turn up the heat to high and bring to a simmer. Add thyme, bay leaves & rosemary. Cover the pot with a lid. 

    Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender. Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon.

    Season with salt & pepper to taste. 

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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    Red Wine Pot Roast

    Tender and juicy Red Wine Pot Roast is savory and delicious.
    No ratings yet
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    Prep Time 20 minutes
    Cook Time 3 hours 35 minutes
    Total Time 3 hours 55 minutes
    Course Main Course
    Cuisine American, French
    Servings 8
    Calories

    Ingredients
      

    • 3 ½ – 4 lbs chuck roast
    • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • 1 cup unsalted or low-sodium beef broth/stock
    • 3 tbsp all-purpose flour
    • 2 tbsp olive oil
    • 2 tbsp tomato paste
    • 2 tbsp unsalted butter
    • 2 tsp salt
    • 1 tsp black pepper
    • 6 garlic cloves
    • 4 large carrots peeled & cut into 1"
    • 4 celery stem cut into 1"
    • 2 large sweet onions cut chunks
    • 2 sprig rosemary
    • 6-7 sprig thyme
    • 2 bay leaves

    Instructions
     

    • Preheat the oven to 400°F. Clean and pat the roast dry. Season both sides with salt and pepper.
    • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside.
    • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes. Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot.
    • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add red wine and mix. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
    • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender 
    • Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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      Easy Cherry Galette

      Sweet and delicious Cherry Galette that is so simple to make anyone can do it. The rustic look of a free formed dessert like this is reminiscent of the olden days. Fresh Cherries on sale are available virtually everywhere when in season. Follow this recipe to put natures sweets an a treat that everyone will absolutely love. Delicious tasty and good to the last bite. Full of natural flavor and sweetness this is a a budget friendly recipe. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have the simple old work looking Cherry Galette cooling on a counter top near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Fun fact for inquiring minds; pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen. I hope you decide to try this recipe. Thanks for visiting and see you again soon.

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      Fresh or frozen pitted cherries

      In a bowl: add pitted cherries, sugar, cornstarch, lemon juice, almond extract and mix everything together.

      Set aside. Preheat the oven to 400°F. Place parchment paper on the baking sheet.

      Place the 12″ round pie crust or galette dough onto the baking sheet.

      Add cherry filling in the center of the dough.

      Leaving 1 ½” border around the edges. Gently fold the dough over the cherries, pleating the edges to hold its shape. In a small bowl: add egg, water and whisk. Generously brush the egg wash over the dough. 

      Bake for 45-55 minutes or until the filling is bubbling and the crust is golden.

      Cool for 15-20 minutes before slicing. 

      Serve at room temperature or warm with vanilla ice cream. Store leftovers in the refrigerator.

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      Easy Cherry Galette (10 minutes)

      Easy Cheery Galette is full of fresh baked natural flavors that anyone can make and everyone will enjoy.
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      Prep Time 10 minutes
      Cook Time 50 minutes
      Total Time 1 hour
      Course Baked Goods, Dessert
      Cuisine French
      Servings 6
      Calories

      Equipment

      • Baking Sheet

      Ingredients
        

      • 1 pie crust or galette dough 12" round
      • 2 lbs pitted cherries fresh or frozen (do not thaw)
      • ½ cup granulated sugar
      • 3 tbsp cornstarch
      • 1 tbsp lemon juice
      • ½ tsp almond extract or vanilla extract

      Egg Wash

      • 1 egg
      • 1 tbsp water

      Instructions
       

      • Preheat the oven to 400°F. Place parchment paper on the baking sheet.
      • In a bowl: add pitted cherries, sugar, cornstarch, lemon juice, almond extract and mix everything together. Set aside.
      • Place the 12" round pie crust or galette dough onto the baking sheet. Add cherry filling in the center of the dough, leaving 1 ½" border around the edges. Gently fold the dough over the cherries, pleating the edges to hold its shape.
      • In a small bowl: add egg, water and whisk. Generously brush the egg wash over the dough.
      • Bake for 45-55 minutes or until the filling is bubbling and the crust is golden. Cool for 15-20 minutes before slicing.

      Serve at room temperature or warm with vanilla ice cream. Store leftovers in the refrigerator.

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        Braised Beef in Red Wine with Mushrooms

        Fork tender Braised Beef in red wine with juicy sautéed mushrooms are comforting and delicious. Serve with rice on on a bed of fresh mashed potatoes for a complete balanced meal. Texas toast and French bread also make good partners for the gravy in this dish. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent gravy and enjoys this meal to the last bite. 

        Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh this meal Thanks for visiting and see you again soon.

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        In a large bowl: place beef, salt, pepper and mix. 

        Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside.

        Repeat this step with the other half of beef. 

        In the same dutch oven/pot: add butter and wait for 30 seconds. Add onion and sauté.

        Add carrots, celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot.

        Sprinkle flour and mix everything together. 

        Add the rest of the red wine and mix.

        Turn up the heat to high and bring to a simmer.

        Return seared beef to the pot.

        Add thyme, bay leaves & rosemary. Cover the pot with a lid. Preheat the oven to 400°F. Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender.

        Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes. 

        Remove pot from oven. Discard bay leaves, rosemary & thyme.

        Add sauté mushrooms.

        Gently stir the everything together with a ladle. Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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        Braised Beef in Red Wine with Mushrooms

        Tender Braised Beef in Red Wine with fresh sautéed mushrooms in this hearty delicious meal that will feed your hungry family.
        No ratings yet
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        Prep Time 25 minutes
        Cook Time 2 hours 35 minutes
        Total Time 3 hours
        Course Main Course
        Cuisine American, French
        Servings 6
        Calories

        Ingredients
          

        • 3 ½ lbs chuck roast cut into 2"x2"
        • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon
        • ½ cup carrots chopped
        • ½ cup celery chopped
        • 3 tbsp all-purpose flour
        • 2 tbsp unsalted butter
        • 2 tbsp extra virgin olive oil
        • 1 tbsp tomato paste
        • 2 tsp salt
        • 1 tsp black pepper
        • 1 large large sweet onions sliced
        • 5 sprigs fresh thyme
        • 2 sprigs fresh rosemary
        • 5 garlic cloves minced
        • 2 bay leaves

        Sauté Mushrooms

        • 1 lb mushrooms
        • 2 tbsp unsalted butter

        Instructions
         

        • Preheat the oven to 400°F. Pat the beef dry. In a large bowl: place beef, salt, pepper and mix.
        • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef.
        • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, carrots and sauté for 2-3 minutes. Add celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot. Sprinkle flour and mix everything together.
        • Add the rest of the red wine and mix. Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
        • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender 
        • Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes.
        • Remove pot from oven. Discard bay leaves, rosemary & thyme. Add sauté mushrooms. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

          Video

          Keyword braised beef in red wine with mushrooms, brasied beef in red wine, chuck roast in red wine with mushrooms, dutch oven beef in red wine with mushrooms, dutch oven beef with mushrooms, tender brasied beef in red wine with mushrooms
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          Quiche Lorraine

          Baked Quiche Lorraine is a smooth delicious meal that is presented beautifully presented in the shape of a tart. This recipe is popular for brunch and festive occasions. Th body of the Quiche is creamy, smooth and delicious. This recipe is intermediate and may challenge beginners but if you have the patience and good fundamentals to cooking follow this recipe to ad decor and style to any table setting. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this sophisticated Quiche Lorraine sensation today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm, moist and full of creamy cheese that everyone will appreciate. I hope you enjoy! Thanks for visiting and see you again soon.

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          Preheat the oven to 400°F. Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9″ tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet.

          Prick the crust with a fork. Place parchment paper on top.

          Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).

          Drop the oven temperature to 375°F. Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside. Spread half of the chopped bacon on the crust.  

          Add shredded cheese.

          Add the other half of the bacon. Add chopped onions.

          Eggs, heavy whipping cream, salt & pepper

          Whisk.

          Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim. 

          Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done. 

          Remove from the oven and let rest for 15 minutes before removing rim.

          Slice

          Serve & Enjoy!

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          Quiche Lorraine

          A classic French tart filled with a creamy egg mixture, bacon and a savory Gruyere cheese.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 45 minutes
          Total Time 1 hour
          Course Breakfast, Brunch
          Cuisine French
          Servings 8
          Calories

          Equipment

          • 9" Tart Pan

          Ingredients
            

          • 9" pie crust store bought or homemade
          • 8 sliced bacon
          • 4 large eggs
          • 1 cup freshly shredded gruyere cheese
          • 1 cup heavy whipping cream
          • ¼ cup chopped red onions chopped
          • ½ tsp salt
          • ¼ tsp black pepper

          Instructions
           

          • Preheat the oven to 400°F.
          • Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9" tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet. Prick the crust with a fork. Place parchment paper on top. Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).
          • Drop the oven temperature to 375°F.
          • Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside.
          • In a large measuring cup or bowl: add eggs, salt, pepper and whisk. Add heavy whipping cream and whisk.
          • Spread half of the chopped bacon on the crust. Add shredded cheese. Add the other half of the bacon. Add chopped onions. Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim.
          • Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done. Remove from the oven and let rest for 15 minutes before removing rim.

          Slice and enjoy!

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            Overnight Brioche French Toast

            Baked to perfection Overnight Brioche French Toast is lovely to behold and delicious to devour. I personally enjoy French Toast as one of my favorite breakfast selections. A sweet and filling recipe like this one is perfect for a brunch inspired coffee conversation piece or as a premade elegant breakfast for all to enjoy. This recipe is so simple and easy it is worth the time to have such a wonderful breakfast available. Making it the day before gets the preparatory cleaning out of the way and makes baking for breakfast that much easier the next morning.

            Watch the video and follow the instructions below to have these ready for your next elegant breakfast. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. My husband loves to make this recipe for me on special occasions. I do love to start my day with the smell of fresh baked Overnight Brioche French Toast inviting all to the table. Thanks for visiting and see you again soon.

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            Gently fold and layer two rows of brioche bread slices in you baking pan. You should have 6 slices in each row. Then, firmly press/tuck the bread down in the form of the pan.

            In a large separate bowl: Beat the eggs then continue to whisk while adding brown sugar, sugar, cinnamon, nutmeg and vanilla extract (if using).

            Mix until well combined.

            Add milk & heavy whipping cream.

            Pour the egg batter over the bread in the pan and use a spoon to submerge the bread to allow for full saturation. Cover and refrigerate overnight.

            Remove the baking dish from the refrigerator. Preheat the oven to 350°F.

            Bake for 50-60 minutes or until a toothpick placed in the center comes out clean. Remove from the oven. Cool for 30 minutes or to room temperature prior to serving.

            Garnish with powdered sugar.

            Serve & enjoy!

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            Overnight Brioche French Toast

            Heavenly Overnight Brioche French Toast that is so sweet and delicious everyone will love it.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 50 minutes
            Total Time 1 hour
            Course Breakfast, Brunch
            Cuisine American
            Servings 8
            Calories

            Ingredients
              

            • 1 loaf Brioche bread thick slice
            • 2 cups milk
            • ½ cup heavy whipping cream
            • ½ cup granulated sugar
            • ½ cup brown sugar
            • 2 tsp ground cinnamon
            • 1 tsp ground nutmeg
            • ½ tsp salt
            • 8 large eggs

            Instructions
             

            • Coat the baking dish (9" x 13") with butter or cooking spray.
            • Gently fold and layer two rows of brioche bread slices in you baking pan. You should have 6 slices in each row. Then, firmly press/tuck the bread down in the form of the pan.
            • In a large separate bowl: Beat the eggs then continue to whisk while adding the milk, heavy whipping cream, brown sugar, sugar, cinnamon, nutmeg, vanilla extract (if using) and until well combined. Pour the egg batter over the bread in the pan and use a spoon to submerge the bread to allow for full saturation. Cover and refrigerate overnight.
            • Remove the baking dish from the refrigerator. Preheat the oven to 350°F.
            • Bake for 50-60 minutes or until a toothpick placed in the center comes out clean. Remove from the oven. Cool for 30 minutes or to room temperature prior to serving. Garnish with powdered sugar.

            Serve with maple syrup, whipped cream or fresh fruits. Enjoy!

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              Keyword best overnight brioche french toast, breakfast and brunch french toast, brunch brioche french toast, easy overnight brioche french toast, overnight brioche french toast
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