Brumble Breakfast Bake

Time :1 30

Yield :8 servings

Recipe Background

No need to grumble about making a perfect crumble at your next brunchy breakfast bash. Not when Brumble Breakfast Bake is around that is! The tender, custard-coated, delightfully golden French toast (or bread pudding) surrounds a heart of sweet and summery blackberries that'll make your belly bumble about in the best of ways. Mmmm. Serve it up with a drizzle of some humble maple syrup for a touch of extra whimsical sweetness, or just enjoy Brumble Breakfast Bake as is, and you'll be the mumble of the morning!

Ingredients

1 tablespoon unsalted butter room temperature
10 eggs
2 3/4 cups unsweetened almond milk
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon kosher salt
8 cups multigrain bread diced into 1-inch pieces
12 ounces fresh blackberries
maple syrup optional, to taste, for serving

Directions

Grease a 9x13-inch oval baking dish with the butter.
In a large bowl, add the eggs, the milk, the sugar, the brown sugar, the vanilla, the lemon zest, and the salt and whisk to combine.
Add 1/2 of the diced bread pieces to the prepared baking dish and spread them out evenly.
Add the blackberries on top of the bread layer.
Top the blackberries with the remaining bread pieces.
Pour the egg mixture over the bread layer, lightly pressing the bread layer down to submerge it in the egg mixture.
Cover the dish with plastic wrap and refrigerate it for at least 1 hour and up to overnight.
Preheat the oven to 350 degrees F.
Uncover the baking dish and bake until the custard is set, and the top is puffed and browned, about 1 hour-1 hour 10 minutes. Make sure to check it after 45 minutes and cover it with foil if it is browning too quickly.
Allow the bake to cool for 10 minutes.
Serve topped with the maple syrup.