12 thick slices brioche or challa bread
½ cup butter, melted
1 ½ cups half and half
1 cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoons vanilla extract
Pinch of salt
Zest of 1 lemon
1 cup each fresh or frozen strawberries, raspberries and blueberries
Spray a 9 x 13 baking pan with non-stick spray. In a large mixing bowl combine eggs, butter, cinnamon, nutmeg, vanilla, salt, lemon zest and half and half. Whisk thoroughly.
Put 6 slices of bread in bottom of pan. Sprinkle with half the brown sugar and all of the berries. Cover with remaining bread followed by the remaining brown sugar. Pour the egg mixture over the bread, cover and refrigerate overnight.
When ready for brunch, bake, covered, in a 350°F oven for 30 minutes. Uncover and bake an additional 15 minutes until golden brown on top and set. Cool for 10 minutes, then serve. Maple syrup or whipped cream make great finishing touches.
Our Napa Valley Estate Moscato is a great pairing with this brunch item as the sweetness in the berries are a nice match to the sweetness of the French toast.