Holidays, birthdays, and other special mornings is when I love to serve this the most. It’s a real nice treat and a big difference from the other boring breakfasts that we eat. Whenever my kids have a birthday coming up, they always request that I make this for them to start out their morning. Because it’s their special day, they usually get what they ask for. This can also be served as a dessert at any time of the day. Check out what they are saying about this recipe over at The Pioneer Woman:
“Deliciousness!”
One word is all it takes to describe this yummy recipe.
Ingredients
FOR THE FRENCH TOAST:
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Domino Sugar
2 Tablespoons Vanilla Extract
FOR THE TOPPING:
1/2 cup Gold Medal All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Morton Salt
1 pinch Nutmeg (optional)
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Instructions
Grease a 9 x 13-inch baking pan 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, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) 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. Top with butter and drizzle with maple syrup.
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Quick Tip: Add in chunks of your favorite fruit.
Thanks again to The Pioneer Woman for this scrumptious brunch recipe.
