Description
Soft and crispy brioche bread soaked in a delicious Mexican chocolate mixture. Make ahead or day of and enjoy as a brunch or breakfast feast.
Ingredients
1 ½ cups milk
1 (3.17-ounce) tablet Mexican chocolate plus 2 tablespoons chopped for garnish
2 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon vanilla extract
4 eggs
1 (15-ounce) brioche bread loaf
1 cup raspberries
1/3 cup pecans, chopped
1 tablespoon powdered sugar
Maple syrup
Instructions
Preheat oven to 350° F.
Combine milk and chocolate tablet in a medium saucepan over medium heat. Whisk until chocolate melts, about 4 minutes. Remove from heat. Add butter with canola oil and vanilla, stir until butter with canola oil melts. Let mixture cool. Whisk in eggs.
Slice brioche loaf into 1-inch-thick slices. Place slices in a shallow baking dish, overlapping at the sides if needed. Arrange raspberries and a few pieces of chopped Mexican chocolate on top and between bread slices. Spoon chocolate mixture evenly over bread slices. Sprinkle remaining chopped Mexican chocolate and pecans on top.
Bake for 35-40 minutes.
Serve with powdered sugar and maple syrup.