Baked French Toast

• 1 loaf crusty sourdough or French bread
• 8 whole eggs
• 2 cups whole milk
• 1/2 cup whipping (heavy) cream
• 3/4 cups sugar
• 2 tbsp vanilla extract
• topping (?)
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 stick cold butter, cut into pieces
• fresh fruit (optional)

1. 1. Grease 9"x13" baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
2. 2. Mix together eggs, milk cream, sugar and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
3. 3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and put into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc bag in the fridge.
4. 4. When you're ready to bake the casserole, preheat oven to 350. Remove casserole from fridge and sprinkle crumb mixture over the top. If you're using fruit, sprinkle on before the crumb mixture.
5. 5. Bake for 45 minutes for a softer, more bread-pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
6. 6. Scoop out individual portions. Top with butter and drizzle with maple syrup.

crusty sourdough, eggs, milk, whipping, sugar, vanilla, topping, allpurpose, brown sugar, cinnamon, salt, cold butter, fresh fruit

Taken from www.epicurious.com/recipes/member/views/baked-french-toast-50126942 (may not work)