Sunday, December 30, 2012

Overnight Baked French Toast with a Cinnamon Crumb Topping

I meant to post this recipe sooner, but apparently it got buried and sadly forgotten.  It's a shame too, because this would have made a perfect Christmas morning dish.  Either way, it needs to be shared, so here goes.....

This past weekend (about a month or two ago now) my mother-in-law was in town and I was looking for something quick and easy to make for breakfast.  Of course, the usual thoughts came to mind......French toast, pancakes, oatmeal, eggs, doughnuts, bacon, etc.

After all those thoughts, I finally settled on French toast, because let's be honest.....who doesn't like French toast? 

Overnight Baked French Toast with a Cinnamon Crumb Topping

Serves 6-10 (depending on size of pieces)
1 loaf stale challah bread (or your choice)
8 eggs
2 cups milk (I use skim)
½ cup heavy whipping cream
¾ cup granulated sugar
2 Tbsp. vanilla

½ cup all-purpose flour
½ cup packed light brown sugar
1 ½ tsp. cinnamon
¼ tsp. salt
1 stick cold butter, cubed

Lightly coat a 9x13 inch baking dish with non-stick cooking spray.  Set aside.

Tear the bread into pieces and place them into the prepared baking dish.  In a medium bowl, whisk together the eggs, milk, cream, sugar, and vanilla.  Pour the egg mixture evenly over the bread, cover and refrigerate overnight. 

In another bowl, mix together the flour, light brown sugar, cinnamon and salt.  Next, cut in the butter until the topping begins to come together and little pebble size pieces start to form.  Place in a plastic bag and put in the refrigerator overnight.

The next day:
Preheat the oven to 350 degrees.

Take the baking dish, that contains the egg/bread mixture, and evenly sprinkle on the cinnamon crumb mixture.

Bake for 45 minutes to 1 hour, depending on how soggy or done you like your French toast. 
            *Less time = more soggy

Serve warm with butter or maple syrup!

 Adapted from: Lovin from the oven


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