Cinnamon French Toast Casserole

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Cooks Note: Oh my goodness, there are no words for how delicious this is. I made this tonight for dinner, yes dinner, because I wanted to test it out for Christmas morning. I made it around noon and threw it in the fridge till dinner time and it came out AMAZING! It was simple to make, but tastes like something you would eat at a fancy B&B. The Pioneer Woman says you can add fruit to the recipe or nutmeg for flavor (which I did) ad I was thinking how yummy it would be if you replaced the heavy cream with eggnog for a holiday kick! You HAVE to make this, and let me know how it turns out. I know you will enjoy!

Fresh Out of the Oven:

Ingredients:

For the French Toast:

1 Loaf French or Sourdough Crusty Bread

8 Eggs

2 Cups Whole Milk

1/3 Cup Heavy Whipping Cream

3/4 Cup Sugar

2 Tablespoons Vanilla Extract

For the Topping:

1/2 Cup All Purpose Flour

1/2 Cup Firmly Packed Brown Sugar

1 teaspoon Cinnamon

1/4 teaspoon salt

1 Pinch Nutmeg (optional)

1 Stick Cold Butter cut into pieces

Instructions:

Grease 9x13 inch baking dish with butter

Tear bread into chunks or cut into cubes and spread evenly in baking dish

In medium bowl mix together eggs, milk, cream, sugar and vanilla and pour evenly over 

bread, cover tightly and store in the fridge for several hours or overnight

In a separate bowl mix flour, brown sugar, cinnamon and salt, add nutmeg if desired. Add 

butter pieces and cut them into the dry mixture until it resembles fine pebbles. Store in 

a zip-lock in the fridge.

When you are ready to bake the casserole, preheat the oven to 350 degrees.

Remove casserole from fridge and sprinkle crumb mixture on top

Bake 45 min for a softer, more bread pudding like texture or 1 hour for a firmer, less 

liquid texture.

Scoop out individual portions and top with butter and warm drizzled maple syrup.

This Pinspiration is from Pioneer Woman