Friday, January 20, 2012

Treat of the Week: Baked French Toast

Baked French Toast (from the Pioneer Woman)

Made by Amy Lemkuil

1 loaf crusty french or sourdough bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T. vanilla extract

1/2 c. flour
1/2 c. firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cut into pieces
Fresh fruit (optional)

Grease 9 x 13 pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in pan. 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, and salt. Add dash of nutmeg if desired. Add butter pieces and cut into dry mixture with pastry cutter until mixture resembles fine pebbles. Store in a Ziploc in the frig. When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove casserole from the frig and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture). Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. May top portions with butter and maple syrup if desired.

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