Pioneer Woman Baked French Toast

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

INGREDIENTS

• FRENCH TOAST
• Butter, For Greasing
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• Freshly Grated Nutmeg (optional)
• 1 stick Cold Butter, Cut Into Pieces
• Warm Syrup, For Serving
• Butter, For Serving
• 1 cup Fresh Blueberries, For Serving

INSTRUCTIONS

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

https://thepioneerwoman.com/cooking/baked-french-toast/

Leave off the topping and make like bread pudding

Try this surprisingly simple yet luscious sauce (Vanilla is the best) Stephanie.....from the ORIGINAL First Edition 1950 Betty Crocker's Picture Cook Book:

Vanilla (lemon or nutmeg) Sauce
Mix together in a saucepan...
1C sugar
2 Tb cornstarch
Stir in gradually...
2C boiling water
Boil 1 minute, stirring constantly. Stir in...
4Tb butter
2 te vanilla (or 2 te lemon juice with 1Tb grated
lemon rind or 2 te nutmeg)
Keep hot until serving.