Wednesday, January 16, 2013

Baked Cinnamon French Toast

There's nothing like waking up, popping a delicious casserole in the oven, and having a sweet treat of a breakfast ready in an hour.  My sweet addition to my Christmas breakfast table was this baked cinnamon french toast.  I've made numerous sweet breakfast casseroles but I think this is probably my favorite to date.  The sweet custard that gets soaked into the Challah bread isn't overpowering and the addition fo the streusel on top is a nice surprise.  Next time I'd add some chopped nuts (walnuts or pecans most likely) to give that added crunch.


Baked Cinnamon French Toast 
(adapted from Lovin' From The Oven)

1 loaf challah bread, cubed
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla
1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cubed

Butter a medium sized casserole dish.  Place bread cubes into the buttered casserole dish.  Set aside.  

Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until it comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.

The next morning, take the casserole from the refrigerator and let stand for 30 mins while preheating the oven to 350 degrees.

Sprinkle your casserole with the cinnamon streusel topping. Bake for 55-65 minutes or until firm and cooked through.

Serve warm with maple syrup and butter, if desired.

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