Our nights have been a little… long. I guess having a newborn will do that to you, but we haven’t had a proper weekend morning in over a month. I decided this past weekend that this would change, and I’d make a casserole Saturday night for baking on Sunday morning. If we had to eat our brunch at 2 in the afternoon, then so be it. As it was, the stars aligned and we had brunch mid-morning like normal folks!
Make this. Immediately.
Cinnamon French Toast Casserole.
via Pioneer Woman (who else?)
FOR THE FRENCH TOAST:
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping Cream
3/4 cups Sugar
2 tbsp Vanilla Extract
FOR THE TOPPING:
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 tsp Cinnamon
1/4 tsp Salt
1 stick Cold Butter, Cut Into Pieces
Grease a 9×13 baking dish. Tear the loaf of bread into pieces and layer in the pan.
In a large bowl, combine eggs, milk, cream, sugar and vanilla. Whisk until combined and smooth. Pour over the bread evenly, and cover with foil. Refrigerate overnight.
In a small bowl, combine flour, brown sugar, cinnamon and salt. Cut in the butter, until the mixture resembles fine pebbles (or large rocks, as I did because I did not have a pastry cutter). Cover bowl and refrigerate til morning.
When you’re ready for breakfast, preheat the oven to 350. Uncover the casserole and evenly spread the topping over the soaked bread. Bake anywhere from 45 minutes to an hour – depending on whether you want it to be more like a bread pudding, or a firmer texture.
Top with syrup, or fruit, or just enjoy plain.
Tina will be relieved to not fry individual french toasts for me on her next visit,