About
No need to grumble about making a perfect crumble at your next brunchy breakfast bash. Not when Brumble Breakfast Bake is around that is! The tender, custard-coated, delightfully golden French toast (or bread pudding) surrounds a heart of sweet and summery blackberries that'll make your belly bumble about in the best of ways. Mmmm. Serve it up with a drizzle of some humble maple syrup for a touch of extra whimsical sweetness, or just enjoy Brumble Breakfast Bake as is, and you'll be the mumble of the morning!
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 10 eggs
- 2 3/4 cups unsweetened almond milk
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 8 cups multigrain bread, diced into 1-inch pieces
- 12 ounces fresh blackberries
- maple syrup, optional, to taste, for serving
Directions
Step 1 -Grease a 9x13-inch oval baking dish with the butter.
Step 2 -In a large bowl, add the eggs, the milk, the sugar, the brown sugar, the vanilla, the lemon zest, and the salt and whisk to combine.
Step 3 -Add 1/2 of the diced bread pieces to the prepared baking dish and spread them out evenly.
Step 4 -Add the blackberries on top of the bread layer.
Step 5 -Top the blackberries with the remaining bread pieces.
Step 6 -Pour the egg mixture over the bread layer, lightly pressing the bread layer down to submerge it in the egg mixture.
Step 7 -Cover the dish with plastic wrap and refrigerate it for at least 1 hour and up to overnight.
Step 8 -Preheat the oven to 350 degrees F.
Step 9 -Uncover the baking dish and bake until the custard is set, and the top is puffed and browned, about 1 hour-1 hour 10 minutes. Make sure to check it after 45 minutes and cover it with foil if it is browning too quickly.
Step 10 -Allow the bake to cool for 10 minutes.
Step 11 -Serve topped with the maple syrup.
