Monday, November 5, 2012

French Toast Crumble

My hubby hates breakfast foods. Really, he would much rather have a cold bowl of straight-from-the-box cereal than something I had been slaving over all morning. Although this may sound appealing to you, I hate it! I am not a cereal girl, due to my wonderful mother always making me homemade pancakes, french toast, or dip n eggs:) That being said, whenever a yummy breakfast recipe comes around I call my neighbors to come help me devour it, because Cody basically tries a bite and that’s that. Well, here’s how good this was...he ate THREE bites! I know it sounds silly, but he has only done that a few times...with my Best Homemade Pancakes and with my Waffles of Insane Greatness. It is quite the accomplishment to get him going back for more.
This sugary breakfast treat is the perfect mixture of a crunchy top and a moist bottom. With syrup drizzled over the top you will be going back for more, too!

French Toast Crumble
Printable Version

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract

3/4 cup Flour
3/4 cup Firmly Packed Brown Sugar
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg,
1 ½ Sticks Cold Butter, (12 tablespoons) Cut Into Pieces
Warm Syrup, For Serving

For the French toast: Grease a 9x13 inch baking pan with Pam. Cut the bread into into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed. Overnight will ensure some delicious flavor, but I have done it right away and achieved great results as well.
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with warm pancake syrup.

Serves 10.
Recipe adapted from Pioneer Woman Cooks

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