Sunday I had the extended family over for brunch. Everyone brought something yummy….I made Cinnamon Baked French Toast that was a crowd-pleaser.
Baked French Toast
- Prep Time:
- 15 Minutes
- Cook Time:
- 1 Hour
- FOR THE FRENCH TOAST:
- 1 loaf Crusty Sourdough Or French Bread (Ted used Challah bread)
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Whipping (heavy) Cream
- 3/4 cups Sugar
- 2 Tablespoons Vanilla Extract
- FOR THE TOPPING:
- 1/2 cup All-purpose Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 pinch Nutmeg – Optional
- 1 stick Cold Butter, Cut Into Pieces
- Fresh Fruit (optional) (Ted used blueberries and chopped pecans)
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.