If you are like me, you love to have a special breakfast on those mornings when you have company, especially holiday mornings, right? And you probably get up hours before everyone else just to get it done, right again?
Well, this recipe just might let you get a little more sleep and still have something warm and yummy. It’s French Toast, but it’s not a toast that demands that you stand and flip for an hour.
1 loaf sourdough bread
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Grease a 9×13 pan with butter. Of course, I think butter means “real” butter!
Tear bread into bite-size chunks and place in your pan.
Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread.
Cover with foil or lid and keep in the fridge overnight.
1/2 cup flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
Mix the flour, brown sugar, cinnamon, and salt in a bowl.
Cut the butter into the flour mixture with a pastry blender ( or a large fork) until it is crumbly.
Place topping in a ziploc bag and put in fridge overnight with your bread.
Remove the foil or lid from your 9 x 13 pan and sprinkle the crumb mixture over the top.
I bake it for an hour at 350 degrees because I like it slightly crunchy. Baking for about 45 minutes will give you a much softer bread.
Serve with warm syrup or sprinkle with powdered sugar (or both!). I think it is good enough that you can simply put a make-ahead fresh fruit salad with it for color, add a specialty coffee blend, and call it breakfast!
( You can scoop with a spoon if you don’t want to slice.)
Cover photo on Pinterest from the following great blog: