Brioche and Gruyère French Toast Bake

Brioche and Gruyère French Toast Bake

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Servings: 4 to 6

A great dish for easy entertaining – you can assemble everything the night before and pop it in the oven about 45 minutes before you want to serve it – this savoury French toast bake gets its richness from a combo of Parmesan and nutty Gruyère cheese. Challah and brioche have fluffy textures that absorb the egg custard perfectly.

Ingredients

  • 2 Tbs. unsalted butter, plus more for greasing
  • 1 loaf challah or brioche, about 500 g, cut into 2.5-cm slices and slices halved
  • 6 eggs, lightly beaten
  • 1 cup (250 ml) full cream milk
  • 1 cup (250 ml) cream
  • 1/2 cup (60 g) grated Parmesan cheese
  • 2 tsp. Dijon mustard
  • 2 tsp. chopped fresh thyme leaves
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 1/2 cups (180 g) grated Gruyère cheese
  • Honey for drizzling
  • Minced chives for garnish
  • Fresh flat-leaf parsley leaves for garnish
  • Flaky sea salt for sprinkling

Directions:

  • Preheat an oven to 220°C. Butter the bottom and sides of a 23-by-13-cm ceramic baking dish. Set aside.
  • Arrange the bread slices in a single layer on a baking sheet. Toast until the bread is lightly golden brown and dry, about 7 minutes, flipping the slices about halfway through the cooking time. Transfer the bread slices to a wire rack and let cool to room temperature.
  • In a large bowl, whisk together the eggs, milk, cream, Parmesan, mustard, thyme, salt and pepper.
  • In batches, dip the bread slices into the egg mixture, turning the slices to coat them evenly and letting the bread sit in the bowl for about 2 minutes to absorb the liquid. Arrange the bread in the prepared baking dish, overlapping the slices slightly and sprinkling the Gruyère between each slice.
  • Pour any egg mixture remaining in the bowl evenly over the bread in the dish. Cover with aluminium foil and refrigerate for at least 2 hours or up to overnight.
  • Preheat an oven to 180°C.
  • Transfer the dish, still covered with the foil, to the oven and bake for 30 minutes. Uncover the dish, increase the oven temperature to 190°C and continue baking until the French toast is puffed up and deeply browned, about 15 minutes more.
  • Drizzle lightly with honey, then sprinkle with the chives and parsley and a pinch of flaky sea salt. Serve immediately. Serves 4 to 6.
  • Williams Sonoma Test Kitchen
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