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.

Photo by Tara B.
Adapted from bhg.com

PREP TIME

20

minutes

TOTAL TIME

240

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

240

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 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)

Directions

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.

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