- French Toast
- 1loaf day-old crusty bread (like French or Sourdough)
- 8 whole eggs
- 1cup milk
- 1 1/2cups heavy cream
- 3/4cup sugar
- 2tablespoons vanilla extract
- 2teaspoons ground cinnamon
- 1/2cup all-purpose flour
- 1/2cup packed brown sugar
- 1teaspoon cinnamon
- 1/4teaspoon salt
- 8tablespoons (1 stick) unsalted butter, cold and cut into pieces
- butter and maple syrup, for serving
- Cut bread into small (about 1 inch) cubes.
- Prepare a 9×13 baking dish by coating generously with butter.
- Place bread cubes into the baking dish. Set aside.
- In a large bowl, whisk eggs.
- Add milk, heavy cream, sugar, cinnamon and vanilla. Whisk to combine.
- Pour the custard over the bread crumbs. Use your hands or a spoon to combine and coat each bread cube with the mixture.
- Cover with plastic wrap, and refrigerate at least 2 but up to 24 hours.
- In a small bowl, combine butter, flour, brown sugar, cinnamon and salt.
- Use forks or a pastry cutter to combine until it forms a coarse (about pea-size) crumb.
- Cover the mixture and put it into the refrigerator until ready to use.
- When ready, preheat the oven to 350F.
- Pour topping over the top of the french toast. If desired (I did) top with some chopped pecans or walnuts for an extra crunch.
- Bake for 35-50 minutes (ovens vary greatly) until desired consistency is reached – we like ours completely set up, and took it out of the oven at 40 minutes.
- Allow to cool slightly, then serve warm with a generous pat of butter and maple syrup.
This recipe from Lemon Sugar and Honest Cooking was republished with permission. It originally appeared as Baked Cinnamon French Toast.