Cinnamon Baked French Toast

This is a recipe from The Pioneer Woman, however I have always had a beef with her blog. The first thing I look for in recipe is "what do I need to make this" If you have ever read her blog you know why am have a beef. The ingredients are all the way at the bottom and that would not be a huge deal if she didn't photograph every step along the way, all 52 of them. But as frustrated as I get, I keep going back because dang, can that chick cook! If you need to know what 8 eggs cracked in a bowl looks like, or which line is the 1 cup mark on you measuring cup, well here is her link..... Otherwise here is the good old fashion delicious recipe.

FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract
Topping
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)



Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute 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, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) 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 and drizzle with maple syrup.

I just might make this all too often. My favorite part is that you make it ahead of time so there is no messing up the kitchen first thing in the morning.