Baked French Toast Casserole

 

• 8 large eggs
• ▢1 cup heavy whipping cream
• ▢2 cups milk
• ▢6 Tablespoons light brown sugar
• ▢1 1/2 teaspoons ground cinnamon
• ▢1/2 teaspoon Kosher salt 
• ▢1 Tablespoon vanilla 
• ▢1 pound loaf of french bread
• ▢2 Tablespoons softened butter for greasing baking dish

TOPPING:

• ▢4 Tablespoons light brown sugar , packed
• ▢4 Tablespoons granulated sugar
• ▢1/2 teaspoon ground cinnamon
• ▢1/4 teaspoon ground nutmeg
• ▢2 Tablespoons cold butter

Instructions

 

• Lightly butter the bottom and sides of a 9×13'' baking dish. Cut bread into 1 inch chunks and place in dish.
• Crack the eggs into a large mixing bowl and whisk to combine. Add the cream and milk, brown sugar, cinnamon, salt and vanilla and mix well. Pour evenly over the bread cubes.
• Gently toss the bread around a little to make sure the top and bottom pieces all get dipped in the egg mixture. Spread out evenly, cover dish, and refrigerate overnight.
• At this point you can quickly make the topping before hand, and leave it in the fridge overnight.

For the topping:

1. Place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into small chunks and add to the bowl. Use a pastry cutter or your hands to combine the mixture until crumbly. Cover and refrigerate until morning.
2. When ready to bake preheat oven to 350 degrees F. Uncover your french toast pan and sprinkle the topping evenly over top. Bake for 40-50 minutes or until top is golden brown and egg mixture is set at the bottom. (It only takes me about 43 minutes to bake, but time may vary depending on your oven).
3. Allow french toast to cool for 5-10 minutes before cutting it into squares.

(Source: https://tastesbetterfromscratch.com/overnight-french-toast/#recipe)