Baked French Toast
MormanMavens.com with modifications
1 ½ lb loaf sourdough or other dense bread
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar (can use a little less)
2 Tbsp. vanilla
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces (1/4 lb.)
Grease a 9 x 13 pan with butter. Tear bread into
bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight….it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for45 min. - 1 hour at 350 degrees (less time is softer and pudding-like).