City offices and Lenexa Old Town Activity Center are closed Friday, July 3, in observance of Independence Day. Legler Barn Museum & Depot, Lenexa Old Town Activity Center and Lenexa Rec Center are closed Saturday, July 4. Other facilities have adjusted hours.
This easy, make-ahead casserole is perfect for a busy weekend morning breakfast. Assemble the night before and finish it in the oven the next day. The porous nature of brioche allows it to soak up cream and eggs, resulting in a perfectly soft, creamy middle and a crisp, caramelized top.
Get fresh brioche bread (The Perfect Crumb by The Wooden Spoon), eggs (JET Produce and Meats, Next to Nature Farm, TableTop Farms), honey (Next to Nature Farm) and jam (Next to Nature Farm, The Bean Patch) at the Lenexa Farmers Market.
Recipe credit: Samantha Erb, Everyday Family Cooking
Yield: 6–8 servings
14 ounces brioche bread (day-old) 6 large eggs 1 ½ cups heavy cream ½ cup milk ½ cup granulated sugar 1 tablespoon vanilla extract ½ teaspoon ground cinnamon Pinch ground nutmeg Pinch kosher salt Powdered sugar for dusting on top
To serve: butter, honey or syrup, whipped cream, fresh fruit or jam
Spray a 3-quart baking dish with non-stick spray (or grease with butter) and set it aside.
Cut the bread into cubes and evenly distribute them in the pan.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
Pour the mixture evenly over the bread, pressing down to ensure every piece is soaked.
Cover the pan tightly with plastic wrap and chill in the refrigerator for 8 hours or overnight for best flavor.
When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and take off the plastic wrap.
Bake it for 45–60 minutes, until golden brown and baked through. Serve with butter, honey or syrup, whipped cream, fresh fruit or jam, if desired.