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
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.
Recipe adapted from Pioneer Woman Cooks