It would not be the holiday season without a go-to overnight french toast casserole! This upgraded version of the classic is made with St Pierre Brioche Loaf Chocolate Chip which features rich dark chocolate chips baked right into the light and buttery brioche! Add a touch of espresso powder to the custard and a garnish of melted chocolate and fresh raspberries and you have holiday brunch GOLD. Make one for a friend or loved one and drop off on their doorstep to spread some safe (and delicious!) holiday cheer.
Be sure to pick up the premium baked goods from St Pierre this holiday season and all year long. These classic French treats add a little taste of Europe to the every day, which we could all use right now!
Recipe and Headnote Molly Adams
- 1 (17.6 ounce) loaf St Pierre Brioche Loaf Chocolate Chip
- 1 tablespoon softened butter
- 8 eggs
- 2 1/ 2 cups half and half
- 1/ 4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon espresso powder
- 1/ 2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/ 4 cup chocolate chips
- 1/ 2 teaspoon coconut oil
- Fresh raspberries, optional, for serving
- Fresh mint leaves, optional, for serving
Butter a 9 by 13 inch baking dish, then place sliced St Pierre Brioche Loaf Chocolate Chip in the pan in slightly overlapping layers.
Add eggs and half-and-half to a large bowl and whisk together until well combined. In a small bowl, whisk together sugar, cinnamon, espresso and salt, then whisk into the egg mixture. Add vanilla, then pour custard mixture over the brioche. Cover tightly with foil, then chill overnight in the refrigerator.
When ready to bake, preheat oven to 350˚F. Bake the covered french toast casserole in the oven for 40 minutes, then remove foil and bake for an additional 15-20 minutes, or until the center is set and the casserole is puffed and golden brown.
Add the chocolate chips and coconut oil to a microwave safe bowl and heat using 30 second intervals, stirring between each one, until the chocolate is melted and smooth. Drizzle the casserole with melted chocolate, raspberries and mint and serve.