Ha! Love = the finished product. is worth using the homemade dough! I mean, you cannot adjust these things real-time when you are working with fussy ingredients like YEAST and EGGS and BUTTER and FLOUR and by the way – is my oven temperature possibly off by a few degrees? They know my lazy ways! I have been looking for something to make for breakfast Father’s Day and this seems perfect! This is my favorite kind of breakfast! French Toast Casserole with SUPER EASY 5 minute homemade brioche, ricotta cheese, and berries. I have never done nutrition facts for desserts. I hear you about the non-flexibility of baking! because when that beautifully deep skillet with golden brown French Toast and berries lands on the table, in a moment of transformation you go from regular person to full blown BOSS. This look fabulous, Lindsay. I am too much of a rule breaker when it comes to specifically following recipes! But there’s that one little thing that I UNLove = the lack of flexibility. Ok…I give up. THIS I managed to make without mishap. Could I make the dough the night before and put it together in the morning or would it rise too much and become unruly? This looks so delicious. Bread drying: Dry the bread by spreading the bread cubes in an even layer on 2 wire racks set over baking sheets and leaving them at room temperature for at least 2 hours. ★☆ This looks delicious! I mean, it’s easy for sure, and I am not one to turn up my nose to shortcuts now and then, but really this brioche is so totally easy even for non-bakers like me. If yes, how much of each? But know this: I AM pressed for time 99% of the times that I’m making something like this for some kind of brunch event and I STILL find it worth the extra five minutes that it takes to make the homemade dough. When I see recipes using canned dough, I want to gag! Splurge! hope you like it! We do not so can’t really say! right on. Generally, you can switch them out. I’ve gotten so CASUAL with the process of just cooking and adjusting on the go for easy dinner recipes (taste // add more salt // taste again // give it a shot of lemon zest // more tasting // roast it a little longer) that I feel like I’ve totally lost my stamina and patience with baking. I love talking with people about food, and I'm so glad you're here. Favorite things include my camera, lake days, and dark chocolate. Yep! you might be the most domestically gifted person alive right now. It’s buttery, rich, a tiny bit creamy thanks to the ricotta, and speckled with juicy bites of raspberry and blueberry that sort of explode with goodness in each bite. Thank you! Mix the eggs, butter, water, honey, salt, and yeast in a bowl. Ugh, baking. No snub noses here. Your picture looks like a cast iron skillet – what size would that be? You had me with the beautiful picture of the fluffy homemade dough. I am pretty generous with the amount of flour I use – also, you can chill it for a while to make it less sticky. Must be the engineer in me! Soooo, if hypothetically I was too lazy to get up early enough to mix the dough before breakfast, could I make the dough the day before, let it rise, cut it up, and put it in the fridge for the next day? So delicious looking. Thanks. It may change the creaminess factor. I have never made brioche dough, but you have completely demystified the process. And, much like Monkey Bread, do I cut the biscuits into quarter pieces? I used to be a teacher, and now making food and writing about it online is my full-time job. I know, I know, having people over sometimes feels a little panicky, but brunch seems moderately approachable when it comes to hosting, right?
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