Baked French Toast

I made this last night and served it at coffee time at my church this morning. It was a huge hit! I used sliced Sourdough bread because I couldn't find a loaf, torn into chunks about the size of a half dollar. I cooked it for 45 minutes in a 9 X 13 glass dish and filled it ¾ full of bread chunks. It was so light and airy; definitely a keeper! I also warmed maple syrup in the microwave and served it as a drizzling option. Trust me – DRIZZLE!! The maple syrup adds a yummy deliciousness that you won’t want to miss. Forget the calories…… Karen

Ingredients:

FOR THE FRENCH TOAST:
Sourdough bread (can use French Bread)
8 whole eggs
2 cups milk (I used 2%)
½ c. heavy whipping cream
¾ c. sugar
2 T. vanilla extract

FOR THE TOPPING:
½ c. all purpose flour
½ c. firmly packed brown sugar
1 t. cinnamon
¼ t. salt
1 pinch nutmeg
1 stick cold butter, cut into pieces


Preparation:

Grease a 9 X 13-baking dish with butter. Tear bread into chunks (or cut into cubes) and 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, nutmeg and salt. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store, covered, in the fridge if you make this the night before cooking the casserole.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from the fridge and sprinkle crumb mixture 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 and DRIZZLE with maple syrup.