Vanilla Bean Baked French Toast

• FOR THE FRENCH TOAST:
• 1 loaf Day-old Bread, Cut In 1 In Slices
• 4 whole Large Eggs
• 1 cup Heavy Cream
• 1 cup Whole Milk
• 3 Tablespoons Granulated Sugar
• 1 whole Vanilla Bean, Split In Half Lengthwise, With Seeds Scraped Out
• 1 Tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Nutmeg
• 1 pinch Salt
• Fresh Fruit For Serving
• FOR THE CRUMBLED TOPPING
• 1/2 cups All-purpose Flour
• 1/4 cups Brown Sugar
• 6 Tablespoons Unsalted Butter, Cold And Cubed

1. Note: Prepare ahead because the bread needs to soak in advance of baking.
2. In a greased 8x8-inch dish, place your sliced bread, slightly overlapping the slices.
3. In a large bowl, whisk together the eggs, heavy cream, milk, sugar, vanilla bean seeds, maple syrup, vanilla extract, cinnamon, nutmeg and salt. Gently pour the the liquid onto the bread, completely submerging and coating all of the bread. Cover and refrigerate for at least 4 hours or up to 12 hours.
4. Preheat your oven to 350 F.
5. In a small bowl, use your fingers to crumble together the flour, brown sugar, and butter, until the mixture resembles coarse crumbles. Sprinkle the crumble on top of the prepared French toast.
6. Bake the French toast at 350 F for 45-50 minutes or until the liquid has been absorbed and the top is just starting to brown. Remove from oven and serve immediately with fresh fruit or maple syrup. Enjoy!

bread, eggs, heavy cream, milk, sugar, vanilla bean, maple syrup, vanilla, ground cinnamon, ground nutmeg, salt, fresh fruit for, topping, allpurpose, ubc, unsalted butter

Taken from tastykitchen.com/recipes/breakfastbrunch/vanilla-bean-baked-french-toast/ (may not work)