French Toast Bake

• Vegetarian

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

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

• Bread & Baked Goods

  • 1 loaf Sourdough or french bread

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Heavy whipping cream
  • 2 cups Milk

Found on life-in-the-lofthouse.com

Description

Ingredients

• 1 loaf sourdough or french bread
• 8 large eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cup granulated sugar
• 2 Tablespoons vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into pieces

Directions

• Grease a 9 x 13-inch baking pan with butter. Cut bread into cubes and then 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 ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture evenly 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. Scoop out individual portions. Top with powdered and drizzle with maple syrup.