Sourdough French Toast Bake
This french toast bake is perfect for serving a big group for brunch, and you can make it the night before!
Equipment
- 2 9x13 baking pans
Ingredients
- 1 loaf soudough Can be exchanged for a different bread but I recommend one with a harder exterior.
- 12 whole Eggs
- 1 Cup heavy cream
- 1 cup milk I prefer whole milk
- 1 tbsp cinnamon
- 2 tbsp vanilla extract
- 1.2 cup blueberries optional
Topping
- 1/2 cup butter softened
- 1/2 cup flour
- 1 cup brown sugar
Instructions
- Cube your sourdough into approximately 2 in squares
- Spray your 2 9x13 pans with nonstick spray and split the cubes evenly between the 2 pans
- Mix eggs, milk, heavy cream until completely combined
- Add cinnamon and vanilla extract to milk/egg mixture and mix thoroughly
- pour liquid mixture over the bread cubes.
- At this time you can continue on and add topping and bake, or you can place in fridge overnight covered.
Topping
- Using a fork mix softened butter, flour and brown sugar into a paste like consistency that will crumble apart.
- place small dollops of the topping over the bread cubes evenly
- Top with blueberries or other berry of your choice
- Bake uncovered at 375 for 45 minutes.
- Enjoy!