Ingredients
Scale
- 1 loaf (14-16 oz) Brioche or Challah bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups French Vanilla coffee creamer (the “secret” ingredient that provides milk, sugar, and flavor in one)
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a large, rimmed sheet pan with butter or non-stick cooking spray to ensure nothing sticks. While the oven warms up, cut your loaf of bread into uniform 1-inch cubes. If the bread is slightly stale, that is even better, as it will absorb the custard more effectively without becoming soggy.
- Spread the bread cubes evenly across the prepared sheet pan. In a medium mixing bowl, whisk together the six eggs and the two cups of French Vanilla coffee creamer until the mixture is smooth and well-combined. Pour this custard mixture slowly over the bread cubes on the sheet pan. Use a spatula or your hands to gently toss the bread, ensuring every piece is well-coated in the egg mixture.
- Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the custard is set and the tops of the bread cubes are golden brown and slightly crisp. Remove from the oven and let it rest for 2 minutes. Slice into squares or scoop directly onto plates. Serve warm with your favorite toppings like maple syrup, fresh berries, or a dusting of powdered sugar.
- Cook Time: 35 minutes