Baked French Toast

I wanted to make a special breakfast for the morning after my girls had a friend sleep over and since we had a leftover loaf of sweet baguette, I thought of french toast. For a change, it was fun to try this Baked French Toast which tastes like a combo of bread pudding and coffee cake- the bread is soft below and the crumbly top is crunchy and sweet. 

Print Recipe

Baked French Toast

French Toast
1 loaf sourdough or french bread
6 eggs
2 cups whole milk
1/2 cup brown sugar
1 tablespoon vanilla

Topping
1/2 cup flour
1/2 cup firmly packed brown sugar
1 stick cold unsalted butter
1 teaspoon Cinnamon
1/4 teaspoon salt

Grease 9"x 13" baking dish with butter. Cut bread into cubes and evenly distribute in dish. Whisk together eggs, milk, brown sugar and vanilla in large bowl. Pour over bread, cover and refrigerate overnight. Or add topping below and bake it that morning- both turn out great.

Making the topping: mix flour, brown sugar, cinnamon and salt in bowl. Stir together and add butter. Cut with pastry cutter until mixture resembles fine pebbles. Refrigerate until you bake the french toast.

When ready to assemble french toast, preheat oven to 350°. Sprinkle topping over casserole and bake for 45 minutes for a softer, bread pudding texture or 1 hour plus for firmer, crisper texture.

Serve with fruit, powdered sugar or maple syrup. Enjoy!

Adapted from the Pioneer Woman