Baked French Toast

One of my really good friends and co-workers, Carolyn,  has started her maternity leave a little bit early to have her precious baby. 
We are all so excited for her.
She definitely wins the award for "all baby".  You can't even tell she's pregnant from behind.


So to celebrate we decided to have a going away breakfast her final day. 
I found this recipe on Pioneer Woman (She's the best!!!). 
When I saw it I knew that it would be perfect. 



Cinnamon Baked French Toast

1 loaf of crusty Sourdough or French Bread
8 whole eggs
2 cups whole milk
1/2 cup whipping cream (heavy)
3/4  cups sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

Grease a 9x13-inch baking pan with butter.  Tear the bread into chunks (or cut into cubes) and evenly distribute in the pan.



Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over the bread.  Cover tightly and store in the fridge, several hours or overnight.  



In a separate bowl, mix flour, brown sugar, cinnamon, and salt.  Add nutmeg if desired.  Add butter pieces and mix into the dry mixture until it resembles fine pebbles.
Store in a Ziploc in the fridge.



When you're ready to bake the casserole, preheat the oven to 350 degrees.  Remove the casserole mixture from the refrigerator and sprinkle the crumb mixture over the top.  Bake for 45 minutes for a softer, more bread pudding texture.  Bake 1 hour or more for a firmer, less liquid texture.


(Next time--I might make this with some cinnamon raisin bread or add some cinnamon and roasted pecans.)




Enjoy,

 

1 comment:

  1. I want some :) I will have to try this I'm planning on doing a brunch this will have to be on the menu. Thanks Sabrina!

    ReplyDelete

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