Baked French Toast

I made this french toast for breakfast this week, and I just have to say - it is so good it is just ridiculous. The great thing is you do the work the night before and then wake up the next morning and bake it - ta da deliciousness! This may be our new Christmas morning breakfast!!!

1 loaf Crusty Sourdough or French Bread

8 whole eggs

2 cups milk

1/2 cup heavy whipping cream

3/4 cup sugar

2 Tbsp vanilla

Grease a 9x13 pan

Tear bread into chunks and place in dish

Mix together eggs, milk, cream, sugar, and vanilla

Pour evenly over bread

Cover tightly and store in the fridge overnight (or a good 4 hours)

See how easy that was!

Now for the topping (yipee!)

1/2 cup flour

1/2 cup firmly packed brown sugar

1 tsp cinnamon

1/4 tsp salt

It is just so pretty!

Now take 1 cube of cold butter and cut it into cubes

Get your cool mixer upper thingy and go to town.

You can use a fork if you do not own one of these mixer upper thingy's

You want your mixture to kind of look like little pebbles

Place in a ziploc baggie and put in the fridge overnight too!

That was fun and easy!

The next morning set your alarm for one hour earlier than you need to be awake.

You can do this part with sleepy eyes

Get the bread mixture out of the fridge and your ziploc baggie with the topping

Evenly place the topping over the bread.

Then place the dish in a cold oven

Bake at 350 degrees

Bake for 45 minutes for a softer, more bread pudding texture

Bake one hour for a firmer texture.

I baked this one for 70 minutes, 10 minutes to compensate for the cold oven and 60 minutes for real cooking time

Scoop out individual portions

Top with buttermilk syrup (or whatever kind of syrup you love)

Buttermilk syrup recipe can be found on Pancake post

A little fruit is optional

Love, love, love it!!!