This is another great make ahead breakfast that's good enough for a special occasion. I made it for a brunch and it was devoured. I love any recipe that can be prepared in advance and baked just before it's served. I doubled it without any problem at all. Here's what you'll need:
- 1 loaf day old sourdough or French bread
- 8 eggs
- 2 C milk
- 1/2 C whipping cream
- 1/2 C sugar
- 1/2 C dark brown sugar
- 2 TBL vanilla
- pinch of salt
Topping
- 1/2 C flour
- 1/2 C dark brown sugar, packed
- 1 tsp cinnamon
- 1/4 tsp Salt
- 1/2 tsp fresh nutmeg, grated
- 1 stick cold butter
- 1 C chopped pecans
Start by tearing the bread into chunks and putting the chunks into a greased casserole dish.
In a large bowl, add the eggs, milk, and whipping cream and beat until well combined.
Add the sugars, vanilla, and salt and mix well.
Pour this mixture over the bread chunks, pressing the bread down and making sure that all the bread gets covered with the liquid. Cover and refrigerate over night.
In a separate bowl, stir together the flour, brown sugar, cinnamon, salt, and nutmeg until combined.
Cut the cold butter into cubes and mix it into the flour mixture, until it’s a coarse, crumbly mixture. Cover and refrigerate.
Add the chopped pecans and mix. Cover and refrigerate.
Remove the casserole from the refrigerator and let it come to room temperature.
Sprinkle the topping to cover the bread mixture. Bake at 350 degrees for 45-60 minutes.
Serve with maple syrup and berries.
I think they like it!
Enjoy!
Lynn
Baked French Toast
- 1 loaf day old sourdough or French bread
- 8 eggs
- 2 C milk
- 1/2 C whipping cream
- 1/2 C sugar
- 1/2 C dark brown sugar
- 2 TBL vanilla
- pinch of salt
Topping
- 1/2 C flour
- 1/2 C dark brown sugar, packed
- 1 tsp cinnamon
- 1/4 tsp Salt
- 1/2 tsp fresh nutmeg, grated
- 1 stick cold butter
- 1 C chopped pecans
Start by tearing the bread into chunks and putting the chunks into a greased casserole dish.
In a large bowl, add the eggs, milk, and whipping cream and beat until well combined. Add the sugars, vanilla, and salt and mix well. Pour this mixture over the bread chunks, pressing the bread down and making sure that all the bread gets covered with the liquid. Cover and refrigerate over night.
In a separate bowl, stir together the flour, brown sugar, cinnamon, salt, and nutmeg until combined. Cut the cold butter into cubes and mix it into the flour mixture, until it’s a coarse, crumbly mixture. Add the chopped pecans and mix. Cover and refrigerate.
Remove the casserole from the refrigerator and let it come to room temperature.
Sprinkle the topping to cover the bread mixture. Bake at 350 degrees for 45-60 minutes.
Serve with maple syrup and berries.
