Baked French Toast

Y'all, we've been eating around here.  A lot. So much, in fact, that I've been too busy eating to blog about it! I'm kind of stuffed.  But I want to tell you about a few recipes I made over Christmas that were extraordinary.  You may not want to cook these just now, since you're probably about ready to start that diet, but Pin them for later. You'll be glad you did! 

We had this Baked French Toast on Christmas morning after opening presents.  Yuumm.  Also, you can make it the night before you want to serve it, which is exactly how I prefer to "cook" breakfast.

 
Baked French Toast
1 loaf crusty sourdough bread
8 whole eggs
2 cups milk
1/2  cup whipping cream 
3/4 cups sugar
2 tablespoons vanilla

1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 stick cold butter, cut Into Pieces
Fresh Fruit (optional)
maple syrup 
soft butter for serving

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks and put them in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles (use a pastry blender or a fork). Store in a Ziploc in the fridge.
When you’re ready to bake, preheat oven to 350 degrees. Remove casserole from fridge and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter, fresh berries, and drizzle with maple syrup.