One 15 oz loaf French bread cut into large cubes (preferably a day or two old)
8 large eggs
1 cup whole milk
1 cup half and half
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
2/3 cup brown sugar
2/3 cup all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter softened
Maple syrup for serving
PREPARATION (ALLOW TIME TO SOAK OVERNIGHT):
- Place the bread cubes in a greased casserole dish (I used a 2 1/2 quart dish).
- In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture, or gently stir it to distribute the custard throughout the bread. Cover, and refrigerate overnight.
- For the topping: combine brown sugar, flour, cinnamon and salt. Add butter, and using your fingers or a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your french toast more well done. Serve immediately with maple syrup. Leftovers can be refrigerated.
Want to make this dairy free? Swap the milk and half half for 2 cups Silk Original Unsweetened Almond Milk, and swap the butter in the topping for butter substitute.
Original Recipes notes: Cinnamon Vanilla Baked French Toast @ celebratingsweets.com