Sunday, November 14, 2010

Recipe - Baked French Toast Casserole

This is a fabulous make ahead dish that is perfect for weekend breakfasts.  I loved it.  Chris thought it was too 'eggy'.  Madison refused to eat it.  Trust me - it was fabulous and tasted like dessert.

-6 whole Eggs
-1 cup Whole Milk
-½ cup Whipping (heavy) Cream
-¾ cups Sugar
-2 Tablespoons Vanilla Extract


-½ cups All-purpose Flour
-3/4 cups Firmly Packed Brown Sugar
-2 teaspoons Cinnamon
-¼ teaspoons Salt
-1 stick Cold Butter, Cut Into Pieces
-1 container cream cheese frosting
Directions -
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt.  Add butter pieces and mix into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with warm cream cheese frosting.


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