From the kitchen of Jaime Barkwell
Crack in a bowl:
8 eggs
Add:
2 c milk
1/2 c half n half or cream
Add:
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. Refrigerate overnight.
Topping:
Stir with fork:
1/2 c flour
1/2 c brown sugar
1/4 tsp salt
1 tsp cinnamon
Add:
1 stick butter, cut into chunks
Mix with a pastry cutter.
Ziploc. Refrigerate.
Next day:
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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