Baked French Toast

It's Sunday which means brunch day!! I made this French toast last week and I couldn't believe how delicious and easy it was. I'll definitely be making this again. It's perfect for big groups because you can prep it overnight and bake it for just under an hour the day of. I served mine with maple syrup and berries.

Baked French Toast
8 eggs
2 cups half and half or heavy whipping cream
 1 cup milk
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

Whisk eggs, half and half, and milk with brown sugar, cinnamon, salt and vanilla.  Set aside.

Butter bottom and sides of a 9×13 baking dish.  Cut (or tear) bread into 1 inch chunks and place in dish. Pour the egg mixture evenly over the bread making sure all of the bread is coated. Spread out evenly, cover dish, and place in fridge overnight.

For the topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use your hands or a pastry cutter to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove cover from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown. Let it cool for about 10 minutes after you take it out of the oven. Serve with toppings and syrup of your choice. 

Enjoy!