8 hours 5 mins
0 hours 25 mins
8 hours 30 mins
4 Slices Brioche bread, 1 inch thick and one day old
2 Eggs, beaten
1/3 Cup Milk
1/3 Cup Orange Juice
Zest of one orange
1 Tsp. Pure Vanilla Extract
2 Cups Crushed Cornflakes
Maple Syrup, butter and berries (optional)
Powdered Sugar (optional)
1. Make sure the bread is slightly stale (one or two days exposed on the kitchen counter will do it) OR you can dry out the bread in the oven for 1/2 hour.
2. Mix the eggs, milk, juice, 1/2 the zest and vanilla in a glass measuring cup. Place the bread in a casserole dish and cover with the liquid mixture. Flip the bread so both sides have been dipped in the liquid.
3. Place the covered casserole dish in the refrigerator overnight. The bread will soak up the liquid.
4. In the morning, preheat the oven to 350 degrees. Remove the casserole dish from the refrigerator. Place the crushed cornflakes on a plate. Dip the bread into the flakes and coat on all sides. Place on a baking sheet that has been covered in foil and sprayed with cooking spray. Bake for 25 – 30 minutes until the cornflakes are lightly browned and the egg custard and bread has been cooked.
5. Serve with warmed maple syrup, butter and fresh berries. Top with additional orange zest and a dusting of powdered sugar. Enjoy!
NOTE: This is a great make ahead brunch item that you start the night before and finish before your guests arrive. It has all the goodness of french toast but with a crunchy outside. This is great on a brunch menu and can be served with all kinds of fruit, jams,syrups and flavored butters.
Just a couple of tips for my WW friends and those that want to lighten this up.
1) Use skim milk.
2) Use Sugar Free Syrup (I personally like Maple Grove Farms which you can find at supermarkets)
3) Omit the butter as a topping and subsitute Swerve Confectioner’s Sugar substitute for the confectioner’s sugar.
Trust me, I do all of these things all the time and the flavor and taste does not suffer at all. If you are having this brunch item, stick to one piece and enjoy every mouthful!