From the kitchen of Jaime Barkwell. As of 2011, this
is a Christmas morning tradition. Make the french
toast and topping the night before, pop in the oven
the morning of. The crunchy topping is sweet enough
that you don't need to add syrup.
Crack in a bowl:
2 c milk
1/2 c half n half or cream
2 Tbsp vanilla
3/4 c sugar
Generously butter a 9" x 13" pan.
Cut into cubes:
1 loaf crusty sourdough bread
Put in buttered pan.
Pour egg mixture over top. Cover.
Stir with fork:
1/2 c flour
1/2 c brown sugar
1/4 tsp salt
1 tsp cinnamon
1 stick butter, cut into chunks
Mix with a pastry cutter. Ziploc. Refrigerate.
Optional: Place sliced apples atop the bread mixture.
Pour topping over bread mixture.
Bake @ 350, 45-55 min, uncovered.
Bake until the center is firm.
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