{Overnight} Brioche French Toast Casserole

Lightly coat a 9x13 baking dish with nonstick cooking spray; set aside.

In a small saucepan, combine the brown sugar, butter, amaretto, and corn syrup; bring to a boil, stirring continuously, for 1 minute. Pour mixture into prepare baking dish. Arrange bread slices over the sauce.

In a medium bowl, whisk together the eggs, milk, vanilla, salt, and nutmeg. Pour evenly over the bread. Press lightly with a rubber spatula to moisten all the bread. Cover and chill for 4-24 hours.

Preheat oven to 350 degree F. Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean and the top is lightly brown.

Let stand for 15 minutes before serving.

While the casserole is resting, combine blackberries with the granulated sugar in a small bowl. Lightly crush the berries with a fork; let stand until a syrup forms, stirring occasionally.

Slice brioche and invert onto plates. Spoon berry mixture over each serving and enjoy!