French toast is probably my favorite breakfast ever. When it comes to choosing between pancakes or French toast, French toast always seems to win. Don’t get me wrong, I still love a fluffy pancake, but nothing beats French toast. Typically the ONLY way I will eat French toast is if its made with Challah Bread. But I have been wanting to try an overnight baked version for such a long time and really wanted to try it with the traditional crusty bread. I used the Pioneer Womans recipe and let me tell you, it was so incredibly good. And the cinnamon crumb topping?!?! You know I am such a sucker for any crumb topping so that just makes this all the better. The best part about this though is doing all the work the night before. I love making breakfast on a weekend morning but sometimes I get up and I’m lazy and just want to snuggle on the couch. I don’t feel like taking out all the bowls and measuring cups and having a big mess in the kitchen. It was so nice to do this before bed and then when I woke up the next morning, I just popped this into the oven and relaxed. This is the perfect thing to make when you guests staying over because it is huge and it’s perfect for a crowd. So even though the holidays are over and it’s no longer as acceptable to eat French toast on a weekday at 10am in your pajamas…it IS going to snow this weekend which is the perfect excuse to make this. Not that I need any excuse to eat French toast:)
Here’s what you’ll need-
– 1 loaf of crusty bread (I used sourdough but French bread or Italian bread will work too)
– 8 eggs
– 2 cups whole milk
– 1/2 cup heavy whipping cream
– 3/4 cup sugar
– 2 tablespoons vanilla
For the topping-
– 1/2 cup flour
– 1/2 cup brown sugar
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– pinch of nutmeg
– 1 stick cold butter, cut into pieces
Grease a 9×13 glass baking dish with butter. Tear bread into chunks and lay evenly in pan. In a bowl, combine eggs, milk, cream, sugar and vanilla. Whisk until well combined and then pour over the bread. Cover and store in the fridge overnight.
For the topping, you can do this the night before and keep it in a separate container in the fridge or just make it in the morning when ready to bake.
In a small bowl, mix flour, brown sugar, cinnamon, salt and nutmeg in a bowl. Cut in the butter with a pastry blender or two knives until the mixture becomes crumbly.
When you are ready to bake, preheat the oven to 350 degrees. Remove the pan from the fridge and sprinkle the topping over the top. Bake for about 50-55 minutes. Top servings with butter and syrup.
Original recipe from the Pioneer Woman