Baked French Toast

This recipe is from The Pioneer Woman.

I acknowledge that this meal is not the healthiest of options.  It is a bit of a dessert-type meal.  But, I only make it once a month or less and it is undoubtedly a smashing success every time I do.  The greatest thing about baked french toast, besides how delicious it is, is that you can make it ahead (the night before, or the morning of) and then when it's time to pop it in the oven, dinner will be ready in just 30 minutes.

Baked French Toast

1 loaf of crusty sourdough or french bread (I've used both, and sometimes pugliese, and it all tastes wonderful).

8 eggs

2 cups whole milk (I use what's on hand- usually skim or 1%)

1/2 cup heavy cream

3/4 cup sugar

2 tbsp vanilla extract

For the topping (I usually make this right before it goes into the oven):

1/2 cup all purpose flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

pinch of nutmeg

1/2 cup (1 stick) cold butter cut into small pieces

To make:

Grease a 9x13 inch pan with butter, or cooking spray.  Tear or cut bread up into chunks and evenly distribute in pan.

In a medium sized bowl mix eggs, milk, cream, sugar and vanilla.  Pour over bread.  Cover tightly and put into fridge for several hours (or overnight).

To make topping- mix flour, brown sugar, cinnamon, nutmeg and salt.  Add butter pieces and cut them into the dry mixture until it resembles little pebbles.  

When you're ready to bake, sprinkle topping on top of bread mixture and bake for 45 minutes at 350 degrees.  If you like it a bit firmer, with less liquid, bake for one hour.

Serve with maple syrup.