Amaretto Brioche Bake
Brioche (bree-ohsh) is a rich butter and egg French bread with a beautiful burnished crust and golden tender crumb. If you can't find it, soft sweet bread also works.
Make ahead and chill for 4 - 24 hours.
- 1 cup packed brown sugar
- 1/3 cup butter or margarine
- 1/4 cup amaretto
- 2 tablespoons light-color corn syrup
- 1 12 ounce loaf brioche or other sweet bread, cut into 8 slices
- 4 eggs, lightly beaten
- 2 cups half-and-half, light cream, or milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg or cardamom
- 1 1/2 cups blackberries (optional)
- 2 tablespoons granulated sugar (optional)
Preparation time 20mins
Cooking time 240mins
Adapted from bhg.com
Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. In a medium saucepan combine brown sugar, butter, amaretto, and corn syrup. Cook and stir until mixture comes to boiling. Boil, uncovered, for 1 minute. Pour into the prepared baking dish. Arrange bread slices over brown sugar mixture.
2. In a medium bowl combine eggs, half-and-half, vanilla, salt, and nutmeg. Pour evenly over bread slices. Press lightly with a rubber spatula or the back of a large spoon to moisten all of the bread. Cover and chill for 4 to 24 hours.
3. Preheat oven to 350 degrees F. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean and the top is lightly browned. Let stand for 15 minutes before serving.
4. Meanwhile, if desired, in a small bowl combine blackberries and granulated sugar; lightly crush berries. Let stand until a syrup forms, stirring occasionally. Spoon berry mixture over each serving.