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.
- 1 lb. loaf brioche or challah bread
- 2 Cups whole milk
- 1 Cup heavy cream
- 3 Tablespoons Grand Marnier
- 1/2 Cup sugar
- 2 Teaspoons finely chopped orange zest
- 1 Tsp. vanilla extract
- 1/4 Tsp. freshly grated nutmeg
- 1/2 Tsp. salt
- 8 large eggs
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Blackberries, divided
- 1 Cup sugar
- 1 Tbsp. fresh lemon juice
- Confectioners' sugar, for dusting
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.
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.
Put a square of the soufflé on a plate, sprinkle with confectioners' sugar and top with remaining blackberries and sauce.