In My Kitchen: Cinnamon Streusel Baked French Toast
This is a decadent breakfast option that is great to make ahead for brunch or Christmas morning. I have definitely skipped the rest time and baked immediately with the same delicious results. I have made many variations including apple/cranberry, apple/pecan and pumpkin spice!
For this instance I used an ambrosia apple and a couple handfuls of fresh cranberries.
Yield: 12 servings
Prep: 15 minutes (plus overnight resting time)
Cook: 1 hour
1 loaf French bread (I used Christie’s Pagnotta)
8 large eggs
2 cups whole milk
½ cup whipping cream
¾ cup granulated sugar
2 tbsp vanilla extract
½ cup all-purpose flour
½ cup brown sugar, firmly packed
1 tsp cinnamon
¼ tsp salt
Pinch of nutmeg (optional)
½ cup cold butter, cut into pieces
Fresh fruit or nuts if desired
Grease a 9 x 13” baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. Scatter fruit and toss to mix with the bread cubes.
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 covered bowl 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. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Serve with maple syrup and whipping cream!
Thanks so much for sharing Chelsea!!