As A Creative

Baked French Toast

On Easter Sunday we had a group of friends and their kids over for brunch and an Easter egg hunt. For the main breakfast dishes I decided to go with an old favorite: mini frittatas, and a new favorite: baked french toast. I found this recipe on Pinterest and it looked different than the traditional french toast, so I figured I’d give it a go. It turned out to be a crowd pleaser and some actually thought it was bread pudding+ maple syrup. It is a dish that has two parts, an overnight refrigeration and the actual bake.  Although having two parts one recipe requires proper planning, it makes it easier the day of the event to just pull it out and stick it in the oven. So here’s the recipe, enjoy!

What you’ll need
  • 1 loaf sourdough bread
  • 8 eggs
  • 2 cups milk
  • ½ cup heavy cream
  • ¾ cup white sugar
  • 2 TB vanilla
Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ cup cold butter, cut into cubes
What to do:
  1. Cut loaf into cubes and place evenly in a greased 9×13 pan.
  2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
  3. Cover your pan with plastic wrap and refrigerate overnight.
  4. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
  5. Cut in butter with this mixture until crumbly and place in a Ziploc bag, pound/mush it a bit and refrigerate overnight as well.
  6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
  7. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.