June 25, 2012

Cinnamon Baked French Toast

 


This recipe was super yummy... is it s Pioneer Woman recipe and they are always delish.  I served it with one of our favorite syrups...Butter Syrup.  It is a keeper!
  • 1 loaf Crusty Sourdough Or French Bread ( I used Harpers Homemade white bread)
  • 8 whole Eggs
  • 2 cups Milk
  • 1/2 cup Whipping (heavy) Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 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
  • Fresh Fruit (optional)
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. ( I only let mine soak for 30 min to 1 hour)
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but 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 degrees. Remove casserole from oven 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 or butter syrup.

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