FRENCH TOAST CASSEROLE RECIPE

Ingridnet

French Toast – ▢1 loaf sourdough bread or brioche, challah or French bread – ▢8 large egg – ▢2 cups milk – ▢½ cup heavy cream – ▢1 tablespoon vanilla extract – ▢¾ cup sugar Topping – ▢½ cup all-purpose flour – ▢½ cup packed light brown sugar – ▢1 teaspoon ground cinnamon – ▢¼ teaspoon salt – ▢½ cup cold unsalted butter cut into piece

Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.

In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over the bread.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.

When ready to bake, preheat the oven to 350°F. Unwrap the baking dish and sprinkle the topping evenly over the bread.

Bake, uncovered, for 45–60 minutes, depending on how soft you like it.