This is so delicious for breakfast, but it's very similar to bread pudding so a little vanilla creme sauce would make it a great dessert!
Baked Cinnamon French Toast Casserole
- 1 loaf sour dough or french bread ( I used a loaf of sliced Pepperidge Farm sour dough bread that you buy in the regular bread aisle)
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cups sugar
- 2 Tablespoons vanilla extract
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 stick cold butter, cut into pieces
Grease 13x9 casserole dish with butter or cooking spray. Tear or cut bread into chunks and place in baking dish.
In a medium bowl, whisk together eggs, milk, cream, sugar and the vanilla. Pour over the bread. Squish down the bread to make sure all of the bread is covered. Cover tightly and store in refrigerator for several hours or overnight.
For the topping...mix flour, brown sugar, cinnamon and salt. Cut in cold butter into mixture with knife and fork or with a pastry cutter until mixture looks like small pebbles. Cover and store in refrigerator until ready to use.
When ready to bake, preheat oven to 350*. Remove casserole from fridge and sprinkle with cinnamon butter crumble. Bake for 45 minutes for a softer texture or 1 hour for a firmer texture. Serve with butter or maple syrup.
You can eat it plain or drizzle with maple syrup.
You are already past the point of no return with this one, so what will a little maple syrup hurt!!