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Creamy Brioche and Egg Bake Recipe

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This recipe for Creamy Brioche and Egg Bake is from Our Fun Family Fitterer Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cubed brioche (about 3 1/2 oz.)
1/4 cup unsalted butter, melted
8 ounces cooked ground pork sausage with sage, crumbled and drained (about 1 cup)
3 cups heavy cream
1/4 cup thinly sliced fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 large eggs
Directions:
Directions:
Step 1
Preheat oven to 425°F. Toss together brioche cubes and melted butter in a large bowl. Spread in a single layer on a baking sheet. Bake in preheated oven until golden brown and crisp, about 5 minutes. Transfer toasted brioche cubes to an 11- x 7-inch baking dish, and stir in cooked sausage. Spread mixture in an even layer, and set aside.

Step 2
Stir together heavy cream, chives, parsley, salt, and pepper in a medium saucepan. Bring to a simmer over medium-low, and cook 5 minutes.

Step 3
Pour cream mixture evenly over brioche-and-sausage mixture. Break eggs, and slip, 1 at a time, into cream mixture. Do not stir.

Step 4
Bake in preheated oven until whites are set and yolks are cooked to desired degree of doneness, 8 to 10 minutes. (I always bake this at least twice as long until the eggs are VERY firm.) Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
https://www.myrecipes.com/recipe/creamy-brioche-and-egg-bake

 

 

 

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