Weekday breakfasts are quick and easy and I try to keep them healthy but the weekends call for small celebrations. So that is when I like to make something a bit more yummy and maybe a bit more labor intensive. This French Toast Bake was new for me and it didn't take too much time or effort. However, it does have baking time so you need to start early or prep ahead of time especially if you have kids like mine that expect to eat almost immediately upon waking.
The first time I made this recipe I was taking it for a friends weekend away in the mountains. It's great for serving a bit of a crowd and the cleanup couldn't be easier. Typically when I'm doing breakfast for a group I do pancakes or waffles with eggs and bacon and it's a lot to manage and clean up. After doing this French Toast Bake I determined this is the way to go from now on. I prepped as much as I could before we left town and just assembled it the morning we wanted it.
Ingredients:
- 1 loaf of Texas Toast
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small squares
Directions:
- Spray a 9x13 pan with cooking spray and preheat your oven to 350 degrees.
- In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, and cinnamon.
- Chop the bread into 3/4 - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
- In a food processor mix the flour, remaining brown sugar, cinnamon, and salt.
- Pulse the butter in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
- Pour the bread and egg mixture into the pan, cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.
