Blackberry-Grand Marnier Baked French Toast Soufflé

Prep Time:15 minutes

Cook Time:40 minutes

Servings:6 to 8

Description:
Baked blackberry French toast makes a festive breakfast, especially during the holidays or cold winter mornings. The best part is that nearly all of the preparation can be done the day before. The only thing left to do in the morning is to put the pan in the oven and make the coffee.

Ingredients

French Toast

1 pound loaf brioche or challah bread
8 large eggs
2 cups whole milk
1 cup heavy cream
3 tablespoons Grand Marnier
1/2 cups sugar
2 teaspoons finely chopped orange zest
1 teaspoon vanilla extract
1/4 teaspoons freshly grated nutmeg
1/2 teaspoons salt

Blackberry Sauce

2 packages (6 ounces or 1 1/3 cups each) Driscoll's Blackberries, divided
1 cup sugar
1 tablespoon fresh lemon juice
Confectioners' sugar, for dusting

Directions
Nutrition
Reviews

French Toast

Slice bread into 1-inch slices and arrange in a buttered 9 x 13-inch baking dish, overlapping the slices in 2 rows.

Whisk eggs, milk, heavy cream, Grand Marnier, sugar, orange zest, vanilla, nutmeg and salt until well blended. Pour mixture over bread slices soaking them evenly with the egg mixture. Cover and refrigerate overnight.

In the morning, take the baking dish out of the refrigerator and preheat oven to 350°F. Place the pan in the middle of the oven and bake until golden and lightly puffed, about 40 minutes.

Blackberry Sauce

Meanwhile, make blackberry sauce. Place 2 cups berries, sugar and lemon juice in a nonreactive pan over medium heat. Heat until the sugar dissolves and the berries give up some of their juice. Puree and press through a fine mesh strainer to remove the seeds. Return sauce to the pan and add remaining berries. Keep warm until serving.