Here is the recipe for the week! This is one of my favorite recipes. It does well when you are trying to feed a lot of people. I hope you like it! It does require that you leave it in the fridge overnight or for a few hours I have done it without this and it worked just fine. But if you have the time than go ahead!
Baked French Toast
prep: 15 minutes level: easy Ingredients cook: 1 serves: 12
- For the French Toast
- 1 loaf crusty Sourdough or French bread
- 8 Whole Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Whipping Cream
- 3/4 cups Sugar
- 2 tablespoon Vanilla Extract
- For the topping
- 1/2 cup All- Purpose Flour
- 1/2 cups Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon salt
- 1 pinch Nutmeg (optional)
- 1 stick Cold Butter, cut into pieces
- Fresh Fruit (optional)
- Grease a 9×13-inch baking pan with butter.Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
- In a medium size bowl mix together eggs, milk ,cream, sugar, and vanilla.Pour evenly over 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 the into the dry mixture until mixture resembles fine pebbles
- When you are ready to bake the casserole, preheat the oven to 350 F. remove casserole from the fridge and sprinkle crumb mixture over the top (if you are using fruit, sprinkle on before the crumb mixture
- 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 butter and drizzle with maple syrup.
I have baked it without putting in the fridge it just wants to give the egg mixture time to soak into the bread.
I found this recipe here