Deep Dish Brioche French Toast

By mm_food4me

Ingredients

• Butter for greasing pan
• 1 24-ounce brioche loaf
• 1 8-ounce package cream cheese, cut into 18 cubes
• 3/4 cup chopped pecans or walnuts
• 1/2 cup raisins
• 8 large eggs
• 2 cups milk
• 1/2 cup firmly packed brown sugar
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• Pinch of nutmeg
• Pinch of cloves
• 4 tablespoons melted butter
• Powered sugar
• Pure maple syrup, warmed

Details

Servings 6

Preparation

Step 1

Generously butter a 9x13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts and raisins on top. Cover with the remaining bread cubes and pack down.
In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and cloves. Pour the egg mixture over the bread cubes.
Using your palms, gently press down to allow the top layer of bread to absorb the liquid. Cover the baking dish with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees. Remove the dish from the refrigerator and let it sit for 20 minutes at room temperature. Bake the French toast , uncovered, for 30 minutes. Remove from the oven and bake until the cubes are nicely toasted and all the liquid is absorbed, about 5 to 10 minutes. Remove to a rack and run a knife around the rim of the pan to release the French toast. Cut into squares, arrange on individual plates and sprinkle with powered sugar. Serve with the maple syrup.