Cinnamon Vanilla Baked French Toast

• Vegetarian

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1 1/4 cup Brown sugar
  • 2 1/2 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 15 oz loaf French bread

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Half and half
  • 1 cup Whole milk

Found on celebratingsweets.com

Description

Directions

• Place the bread cubes in a greased casserole dish (I used a 2 1/2 quart dish).
• In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture, or gently stir it to distribute the custard throughout the bread. Cover, and refrigerate overnight.
• For the topping: combine brown sugar, flour, cinnamon and salt. Add butter, and using your fingers or a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
• Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your french toast more well done. Serve immediately with maple syrup. Leftovers can be refrigerated.