Baked French Toast with Crunchy Pretzel Topping
This family-favorite comes to you from “mama” Lynn’s kitchen. It’s a brunch favorite and can be made ahead of time! It pairs perfectly with a side of bacon and fresh berries. Lynn always dusts hers with powdered sugar before serving to make it extra special.
Equipment
- 1 9x13 baking pan
Ingredients
For the French Toast
- Butter for greasing
- Brioche approximately 10 slices cubed
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup whipping cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp vanilla extract
For the Pretzel Topping
- 2 cups Sweet & Salty Pretzels coarsely chopped
- ¼ cup powdered sugar to dust the top before serving
Extras (if you want them)
- Maple syrup
- 1 cup Blueberries fresh, or strawberries
- 1/2 cup Butter sliced
Instructions
For the French toast casserole
- Grease a 9x13 baking pan with butter. Then, cut the brioche into cubes, and evenly distribute in the pan.
- In a large bowl, crack the eggs in a big bowl and then whisk them together with the milk, cream, granulated sugar, brown sugar and vanilla. Pour this mixture evenly over the bread.
- Cover the pan tightly and store in the fridge until needed (overnight preferably).
- When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and uncover. Bake for 55 minutes and remove from the oven.
For the topping
- Gently crush or chop the flavored pretzels to keep the pieces big enough for a crunch. Add the topping to the casserole and return to the oven for 5 minutes.
- To serve, dust with powdered sugar and scoop out individual portions.
- To serve, dust with powdered sugar and scoop out individual portions.
Notes
This baked brunch main tastes the best the longer you let the dish sit before you cook it; we recommend at least 4 hours, but overnight is best.
Remember to add the pretzel topping in the last 5 minutes of cooking time so they retain their crunchy texture.
