Overnight Bourbon Cinnamon French Toast Bake

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 3/4 tsp Cinnamon
  • 1/2 cup Flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp Nutmeg, grated
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 loaf French bread

• Dairy

  • 1/2 cup Heavy cream
  • 2 cups Milk

• Beer, Wine & Liquor

  • 1 1/2 tbsp Bourbon

• Other

  • 1 2 cup butter (cubed and kept chilled, one stick

Found on thechunkychef.com

Description

Directions

• Spray a 13x9 baking pan with cooking spray and set aside.
• Slice loaf of bread into 1 inch cubes and place in prepared baking pan.
• In a medium mixing bowl, combine eggs, milk, cream, granulated sugar, bourbon, vanilla and cinnamon. Whisk to combine well.
• Pour mixture in an even layer over the bread, soaking it.
• Tightly cover baking pan with plastic wrap and place in refrigerator overnight.
• TO MAKE THE TOPPING:
• To a food processor, add all topping ingredients except for the butter. Pulse it a couple times to combine. Add in cold cubed butter and pulse until butter is cut into the mixture and it resembles coarse, pea-sized crumbs.
• Place in a plastic bag in the refrigerator overnight.
• TO BAKE:
• Preheat oven to 350 degrees F.
• Take baking pan out of the refrigerator and let sit at room temperature for 10 minutes or so while the oven is preheating.
• When oven is ready, remove plastic wrap from baking pan. Take the plastic bag with the topping out of the refrigerator and sprinkle evenly over the top of the bread.
• Bake for 45 -60 minutes. If you like your casserole to be soft, bake for 45. If you like it to have a good crunch to it, bake it for 60.
• Serve drizzled with warm maple syrup and sprinkled with powdered sugar if desired.