Sunday Brunch: French Toast ‘Casserole’

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1 loaf of hearty bread: French bread, challah, brioche 

8 eggs

2 c milk 

1/2 c Bailey’s Irish Cream (or heavy cream)

1/2 c sugar

1/4 c brown sugar 

2 Tbsp vanilla 

TOPPING

1/2 c flour

1/2 c brown sugar

2 tsp cinnamon

1/4 tsp salt

1 stick (8 tbsp) unsalted butter 

  1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
  2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour over bread.
  3. Cover your pan with plastic wrap and refrigerate at least 6 hours or overnight.

Topping:

  1. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
  2. Cut in butter with this mixture until crumbly  cover and refrigerate overnight as well.

Putting them together:

  1. Take pan and crumble mix out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
  2. Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.

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