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I've had this recipe pinned from The Pioneer Woman for months but it wasn't until this weekend that I really had a need to make it. Jacob and I celebrated our 5 year wedding anniversary on Saturday. How nice to make this the night before, pop it in the oven in the morning for an easy, delicious breakfast. Plus the house would smelled amazing.
I decided to 1/2 the recipe which was more than enough and still provided yummy leftovers. I also baked for 60 minutes to make it firmer and less like bread pudding. We also added a couple handfuls of fresh blueberries.
You should definitely make this for your next family breakfast! Serve along side fresh fruit and maybe some bacon and you'll have one happy crowd!
{make-ahead} Cinnamon Baked French Toast
Bread Base
1/2 to 3/4 loaf sourdough or french bread (Or, enough to fill a 8 x 8 pan)
4 eggs
1 cups milk
1/4 cup heavey whipping cream
1/4 cup PLUS 2 TBSP sugar
1 TBSP vanilla extract
Topping
1/4 cup flour
1/4 cup brown sugar (packed)
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 stick cold butter, cut into pieces
Fresh Fruit (optional)
Lightly butter an 8 x 8 baking pan. Cut or tear bread into chunks and evenly distribute in the dish.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, salt, and cold butter pieces with a fork or pastry blender until resembles fine pebbles. (If making ahead of time, store in the fridge.)
When time to bake, preheat oven to 350 degrees. Remove pan from the refrigerator. If desired, add fresh fruit (blueberries, apples, etc). After the fruit, 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.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Source: The Pioneer Woman
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