Hassleback French Toast Casserole

The classic Easter brunch dish but made with brioche rolls that are sliced hassleback style. Everyone gets their own little mini French toast loaf. I prefer to serve berries on the side but add them to the casserole if you prefer. Hot tip – chocolate chip brioche rolls make this dish slightly more decadent and child-friendly. Recipe halves easily for a smaller crowd.

Recipe:

• 6 -8 brioche rolls or loaf of brioche bread

• 6 large eggs

• 2 cups/500ml Half & Half or milk of choice

• 2 tablespoons maple syrup

• 1 tablespoon vanilla extract

• 11/2 teaspoons cinnamon

• Cinnamon sugar for sprinkling

• Optional toppings: berries

Place the rolls between two chopsticks and slice into 1/2” thick slices. (Chopsticks will prevent you slicing the roll all the way through) Place the sliced rolls in a buttered baking dish and pour the egg mixture over them.

Cover and refrigerate for at least 6 hours to overnight. Uncover and sprinkle the tops with cinnamon sugar.

Bake in a 350°F/180°C oven for 45 minutes.