Bacon and pecan brioche casserole

Name: Bacon and pecan brioche casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 6 eggs; ½ cup (125 ml) milk; 1 tsp (5 ml) vanilla extract; 6 store-bought raisin and cinnamon brioche buns, torn into large pieces; ½ cup (125 ml) fresh blueberries; ½ cup (125 ml) strawberries, cut into pieces; ½ cup (125 ml) fresh raspberries; 8 slices cooked crispy bacon, roughly chopped; ¼ cup (60 ml) roughly chopped pecans; Maple syrup, for serving

Preparation 20 min
Cooking 15 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

6 eggs
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
6 store-bought raisin and cinnamon brioche buns, torn into large pieces
½ cup (125 ml) fresh blueberries
½ cup (125 ml) strawberries, cut into pieces
½ cup (125 ml) fresh raspberries
8 slices cooked crispy bacon, roughly chopped
¼ cup (60 ml) roughly chopped pecans
Maple syrup, for serving

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Preparation

Preheat the oven to 200°C (400°F). Generously grease a 25 × 33 cm (10 × 13 in) baking dish.
In a large bowl, whisk together the eggs, milk and vanilla until smooth. Set aside.
Place the brioche pieces in the baking dish. Pour the egg mixture evenly overtop and toss gently to coat all the pieces.
Bake for 12 to 15 minutes, until the eggs are fully cooked and the brioche is lightly crispy on the surface.
Remove from the oven. Cover generously with the blueberries, strawberries and raspberries. Top with the crispy bacon pieces and chopped pecans. Drizzle with a generous pour of maple syrup and serve immediately.