8 slices Brioche Bread
3/4 cup heavy cream
1/2 cup light brown sugar
2 teaspoon vanilla bean paste (or vanilla extract)
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3/4 cup toffee bits, divided
1 cup of water
1 cup Turbinado sugar
1 cup toffee pieces
Spray a 9 by 9-inch baking dish with nonstick cooking spray.
Layer the sliced bread neatly in the prepared baking dish overlapping to make all pieces fit. Sprinkle 1/2 cup toffee bits over the bread as you layer so, there are toffee bits in between each layer of bread
In a medium mixing bowl, whisk together eggs, cream, sugar, vanilla, and nutmeg.
Pour the egg mixture slowly over the bread, making sure to get in between the slices. Sprinkle the remaining toffee bits.
Place a piece of parchment paper over the dish and cover with foil.
Place in the refrigerator overnight.
To bake, leaving the foil on the dish place in oven while preheating to 350 degrees. Placing the dish in the oven while preheating gives the dish a chance to warm as the oven does.
Bake covered for 25 minutes, then remove the foil and parchment and bake for an additional 20 minutes more.
Serve with Toffee Syrup.
In a small saucepan, bring sugar, water, and toffee pieces to a boil.
Reduce heat and simmer for 10 minutes
Allow mixture to cool for 15 minutes.
Strain mixture through a fine-mesh sieve or cheesecloth to remove any remaining toffee pieces.
Store in refrigerator shaking well before each use.
This recipe can easily be double using a 13X9 inch baking dish
Keywords: toffee bits, eggs, brioche bread, cream, breakfast, overnight, easy