baked french toast

Name: Baked French Toast
Prep time: 30 min
Cook time: 1 h
Yield: 12
Cuisine: Southern
Ingredients: ## INGREDIENTS:; 1 - loaf sourdough bread; 8 large eggs; 2 cup(s) milk; 1/2 cup(s) heavy cream; 3/4 cup(s) sugar; 2 tablespoon(s) vanilla; ## TOPPING:; 1/2 cup(s) all purpose flour; 1/2 cup(s) brown sugar, firmly packed; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) salt; 1 stick(s) cold butter, cut into pieces; ## OPTIONAL ADDITIONS:; - dried apple slices; - dried banana chips; - raisins, dark or golden; - dried cherries or cranberries

59 Pinches 1 Photo

Jeanne Benavidez

Odessa, TX

Updated on Jun 16, 2015

This is a great breakfast treat served with syrup and sprinkled with powdered sugar.......yum-yum. It can be served as the breakfast meal or cut into smaller portions as a side dish with some other breakfast dishes.

Rate

prep time 30 Min

cook time 1 Hr

method Bake

yield 12 large servings or 24 small servings (Cooking time does not include refrigeration time)

Ingredients

INGREDIENTS:
1 - loaf sourdough bread
8 large eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
TOPPING:
1/2 cup all purpose flour
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces
OPTIONAL ADDITIONS:
- dried apple slices
- dried banana chips
- raisins, dark or golden
- dried cherries or cranberries

How To Make baked french toast

Step 1

Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.

Step 2

Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (about 8 to 12 hours). **If adding optional dried fruit, combine fruit with bread pieces before you pour the egg mixture.
Step 3

In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry cutter until it all looks nice and crumbly (like small pebbles). Place in a ziploc bag and put in fridge.
Step 4

When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake at 350 degrees F for @45 minutes if you like it more pudding-like (for scooping) or up to 1 hour if you like it more firm (for cutting).
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