Ingredients
Scale
- 1 loaf (14-16 oz) Brioche or Challah bread, cut into 1-inch cubes
- 8 large eggs
- 2.5 cups Vanilla or Cinnamon-flavored coffee creamer (dairy or non-dairy both work)
Instructions
- Start by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray to ensure the casserole doesn’t stick. Take your loaf of bread and cut it into uniform 1-inch cubes. Spread the bread cubes evenly throughout the prepared baking dish, making sure they are distributed well and not overly packed.
- In a large mixing bowl, crack the eight eggs and whisk them thoroughly until the yolks and whites are fully combined. Pour the coffee creamer into the eggs and whisk again until the mixture is smooth and uniform. Carefully pour this liquid custard over the bread cubes in the baking dish. Use a spatula to gently press down on any dry bread pieces to ensure every single cube is soaked in the custard mixture.
- Place the dish in the center rack of your oven. Bake for 35 to 40 minutes, or until the top is golden brown and the center is set (it should not jiggle excessively when shaken). Once finished, remove the dish from the oven and let it rest for 5 minutes. This allows the custard to firm up slightly. Scoop large portions onto plates and serve immediately with your favorite toppings like maple syrup, fresh berries, or a dusting of powdered sugar.
- Cook Time: 45 minutes