By Momma Chef

I dedicate this recipe to parents everywhere. We’re all working overtime, and we deserve a day off. While this may be a pipe dream, we can still make things easier for ourselves in the kitchen. For instance, my kids love French toast, but standing in front of a skillet for 30 minutes making 15 pieces of French toast is not my idea of a good time. That’s why I love this recipe: Prep it in five minutes, let sit, pop it in the oven, and, viola, breakfast is served. My kids like to drizzle syrup on their individual pieces, rather than on the entire casserole. I say go for it. 

Brioche French Toast Casserole

Ingredients

• 14–16 oz. loaf brioche bread

• 1/3 cup melted butter

• 2 ½ cups whole milk 

• 6 eggs

• ½ cup brown sugar

• 1 tbsp. vanilla

Instructions

1. Slice brioche bread into 1” slices and then cut those into 1” cubes.

2. Pour melted butter into a 9” x 13” baking dish and coat the dish well.

3. Layer bread into a greased baking dish.

4. In a medium bowl, whisk together milk, eggs, brown sugar, and vanilla and pour evenly over the bread.

5. I like to let this sit in the refrigerator for at least 2 hours or, if possible, overnight.

6. When ready to bake, preheat oven to 350°F and bake uncovered for 35–40 minutes, or until a toothpick comes out clean.

7. Remove from the oven and let sit for 5–10 minutes before serving.

Serves: 9

Karen Nochimowski is the author of 6-Minute Dinners (& More!), a newly released cookbook filled with more than 100 simple recipes with six or fewer ingredients, including nut-free and allergy-friendly options. Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran, and many others have written testimonials for it. Karen also started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of the proceeds from the cookbook will go towards feeding those facing food insecurity.