There’s nothing like a fall morning in Washington with a pumpkin spice latte in hand, my dog curled up on my lap and the Huskies on TV. This baked french toast was just the icing on the cake! My mom made this breakfast for me when I made a trip home last month. It was the perfect start to the day – and an amazing trip!
- 1 loaf sourdough bread (or different dense bread, but not pre-sliced sandwich bread!)
- 8 eggs
- 2 cups 1% milk
- 1/2 cup heavy whipping cream
- 3/4 cup sugar
- 2 Tbsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup butter (cold, cut into pieces)
- Grease a 9×13 pan with butter. Tear bread into bite-sized pieces and create an even layer at the bottom of the pan.
- In a medium-sized bowl, mix eggs, milk, cream, sugar, vanilla, cinnamon and nutmeg. Pour evenly over bread. Cover with foil or cling wrap and place in fridge for several hours or overnight.
- In a separate medium-sized bowl, combine flour, brown sugar, cinnamon and salt. Cut in the butter with a pastry blender or two knives until mixed and crumbly. Transfer to Ziplock bag and store in fridge until ready to bake.
- Rise and shine! Take pan and topping out of fridge. Preheat oven to 350F. Uncover and press down on bread with spatula to completely coat with egg mixture. Sprinkle crumb mixture evenly over the top.
- Bake for 45 minutes to 1 hour. Cover with foil if the top starts to get too brown. (It will be softer and more like pudding when you bake it for less time and will have a perfectly crisp top when baked for the full hour)
- Serve with syrup and powdered sugar.
- Store leftovers in fridge and reheat in microwave for breakfast the next day!