So for Christmas I used to make cinnamon rolls for breakfast. I have figured out that my buddy is not a huge fan of cinnamon rolls which means I needed to change plans. So I have been working on changing up some french toast bakes that I have found on pinterest. I have morphed a few into one.
Here is the one we all loved. Now we are a family of 4 and this recipe makes a 9×13 pan. I save some in the fridge for another morning but I also flash freeze a few pieces to warm up on school mornings! Once frozen I put into a foodsaver, I Love my deep freeze! But you could cut this is half if you don’t want left overs.
Speaking of loving my deep freeze, the bread I used was not fresh bread, or even day old. It had been in my freezer just a little too long (ok maybe more than a little) where the top was dried out – it worked out perfectly for this dish. You really want to use a day old bread that is a little dried out. if you have some picky eater who don’t like crust just cut the sides off – mine are slightly picky so cut the top crust off and didn’t use that part, the other crusts are fine.
So this makes 9-12 servings depending on how hungry you are! 😉
Cut loaf of italian bread into squares and set aside.
8 eggs, 2 cups milk (I used whole milk), 1/2 cup heavy cream. If you don’t have heavy cream you can always just use all milk. I recommend the whole milk because this is makes it a little more decadent, remember this is not an everyday meal its special. You can of course use whatever milk you prefer.
After well mixed add sugars, vanilla and cinnamon.
In the pictures I poured the egg mixture over the bread, however I would advise to dump the bread into the egg bowl and toss to coat then pour it all into the buttered 9×13 dish.
Cover lightly and refrigerate over night.
Mix up the topping: flour, sugar, salt, and butter. Cut together until it looks like there are small pebbles. Put into a zip top back and refrigerate until morning.
Preheat the oven to 350°F. Drizzle 2 tablespoons of maple syrup over top and then sprinkle topping over top. Bake for 50 minutes. This time will have a softer set up – think bread pudding. If you want a more firm set up go for more like an hour.
Top with butter and syrup … ENJOY!!
French Toast Bake
1 Loaf Italian Bread (day old – a little dried out)
2 Cups Milk (we prefer whole milk)
1/2 Cup Heavy Cream
1/2 Cup Brown Sugar
1/2 Cup Sugar
2 TBSP Vanilla
1 tsp Cinnamon
2 TBSP Pure Maple Syrup
1/4 Cup Flour
1/4 Cup Brown Sugar
6 TBSP Butter
1/4 tsp Salt
Butter a 9×13 baking dish.
Cut loaf of bread into cubes.
Mix eggs, milk, and cream until well blended. Then add sugars, vanilla, and cinnamon until thoroughly mixed.
Dump bread cubes into the egg mixture and toss to coat. Dump into the buttered 9×13 dish. Cover lightly and refrigerate over night.
Mix up topping by cutting all ingredients together with a pastry cutter until it resembles small pebbles. Store in a zip top bag over night.
Preheat the oven to 350°F
In the morning drizzle bread and egg mixture with 2 TBSP maple syrup. Sprinkle top with the topping.
Bake for 50 minutes this gives it a softer texture, more like a bread pudding. Cook for about 60 minutes for a firm set.
Top with butter and syrup and ENJOY!!!