I followed the recipe that I actually was sent an a newsletter- and I knew I should have jazzed it up with my own spin on it! It calls for 1 loaf of stale bread ( I used buns, without seeds) 8 whole eggs, 2 cups milk, 1/2 cup heavy whipping cream, 3/4 cups sugar, 2 TBL vanilla, 1/2 cup flour, 1/2 cup firmly packed brown sugar, 1 tsp cinnamon, 1/4 tsp salt, 1 stick cold butter-cubed!
directions:
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
5. Serve warm with butter and maple syrup.
Recipe adapted by: http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/
~I think it turned out more like bread pudding- which was ok but not that great.. I even warmed it up for the kids and added syrup on the bottom of the plate and 1 liked it, but the other did not. For myself and my man, I did not add syrup!~
So how was it?
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