Word Count: 242
| Total time: 75 minutes |
|---|
| Prep time: 15 minutes |
| Cook time: 60 minutes |
Equipment
| Equipment |
|---|
| 8x8 Pyrex Baking Dish |
Ingredients
French Toast
| Ingredient | Quantity |
|---|---|
| Butter | for greasing |
| Crusty Sourdough/French Bread | 1 loaf |
| Whole Eggs | 8 |
| Whole Milk | 2 cups |
| Heavy Cream | 1/2 cup |
| Sugar | 1/2 cup |
| Light Brown Sugar | 1/2 cup |
| Vanilla Extract | 2 tbsp |
Topping
| Ingredient | Quantity |
|---|---|
| Flour | 1/2 cup |
| Light Brown Sugar | 1/2 cup firmly packed |
| Cinnamon | 1 tsp |
| Salt | 1/4 tsp |
| Cold Butter | 1 stick cut into pieces |
Steps
French Toast
- Grease the baking pan with butter.
- Tear the bread into chunks or ~1" cubes.
- Place bread pieces into pan.
- Whisk together the eggs, milk, cream, sugar, brown sugar and vanilla in a large mixing bowl.
- Pour evenly over the bread.
- Cover the pan tightly. Store in the fridge (ideally overnight) if needed.
Topping1 (Optional)
- Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a bowl then stir together with a fork.
- Add the butter and use a pastry cutter to mix it all together until it looks like fine pebbles.
- Store in a plastic bag in the fridge.
Baking Time
- Preheat oven to 350ºF.
- Remove baking pan from fridge and sprinkle the topping over the top.
- Bake for 45 minutes for softer, bread-like texture or for 1 hour for a firm, crisper texture.
-
Topping is optional, once syrup is added, it’s pretty sweet. ↩︎