Friday, February 1, 2013

Cinnamon Baked French Toast

Overnight French Toast has really made its mark on the blog world over the past 2 years or so. I've been wanting to try it, but put it on that Christmas Morning list that I told you about before. I decided to go with this Pioneer Woman version. It was sweet with a crunchy cinnamon topping, which added a lot of texture and flavor. I loved that it made a lot so we were able to eat it over a few days, but also that I did all of my work ahead of time.

I am still wanting to try a lot more recipes. There are some blueberry ones and some with no topping that look completely delicious, but I always know that I have this one up my sleeve. Have you tried an overnight breakfast dish yet? It's perfect for if you have company or if you know you will jsut want to be lazy in the morning. Hey, that's how I feel everyday!

Cinnamon Baked French Toast (from Pioneer Woman)
1 loaf French Bread - I used sourdough
8 large eggs
2 cups milk (we used skim, but Ree uses whole)
½ cup heavy whipping cream
¾ cups granulated sugar
2 tablespoons vanilla extract

Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces

Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with butter and maple syrup.

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