VBS Baked French Toast
From the kitchen of Kristel Fazio
INGREDIENTS
1 loaf sourdough bread or brioche, challah or French bread
8 large eggs
2 cups milk
½ cup heavy cream
1 tablespoon vanilla extract
¾ cup sugar
Topping:
½ cup all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter cut into pieces
8 large eggs
2 cups milk
½ cup heavy cream
1 tablespoon vanilla extract
¾ cup sugar
Topping:
½ cup all-purpose flour
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter cut into pieces
DIRECTIONS
- Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
- In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
- When ready to bake, preheat the oven to 350°F.
- Unwrap the baking dish and sprinkle the topping evenly over the bread.
- Bake, uncovered, for 45–60 minutes, depending on how soft you like it.