Monday, May 13, 2013
Cinnamon French Toast Casserole
Simply delicious. This French toast casserole is a bread pudding - perfect for a special holiday breakfast. It can be assembled the night before, then baked just prior to serving. You can add fruit before baking or leave it plain as I did. It can be served with maple syrup, if desired. I will definitely make this one again.
One whole loaf crusty round French or sourdough bread
2 cups whole milk
1/2 heavy whipping cream
3/4 cup sugar
2 Tablespoons vanilla
1 stick cold butter, diced
1/2 cup flour
1/2 cup brown sugar (packed)
1 tsp cinnamon
1/4 tsp salt
Grease a 9"x12" pan. Tear the bread into 1"-2" chunks, and place in the pan. Mix the eggs, milk, cream, sugar and vanilla in a separate bowl, and pour over the bread. Cover and refrigerate for several hours or overnight. Mix the topping ingredients in a small bowl using a pastry cutter, blending the flour and brown sugar mixture into the butter, until it resembles pebbles. Refrigerate overnight. Next day, pre-heat the oven to 350 degrees. Sprinkle the crumb topping over the bread. Bake 45 min. to 60 min. Serve warm with maple syrup.
We made this delicious baked pastry for Mother's Day brunch at Tim and Michelle's.