Tuesday, April 12, 2011

French Toast Bake

I made this breakfast bake for a breakfast my church had this weekend.  It was easy, and delicious!  
The Pioneer Woman has a fantastic step-by-step tutorial if you're interested in that.  I'm just posting the recipe!

Baked French Toast
Ingredients

  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cups Whipping (heavy) Cream
  • ¾ cups Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • ½ cups All-purpose Flour
  • ½ cups Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 1 stick Cold Butter, Cut Into Pieces

Preparation Instructions

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.
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. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
I'm sharing this at Tasty Tuesdays!

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