Overnight French Toast has a way of making breakfast feel like you hustled for hours, doesn't it? This is perfect for holidays or weekend breakfasts.
This recipe is from friend of mine, Jessica Quinn.
Ingredients:
Approx. 680 grams of sturdy bread (e.g., sourdough, brioche, challah)
8 eggs
2 cups milk
½ cup cream (10% or higher)
1 tablespoon vanilla extract
¾ cup white sugar
½ cup all purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold butter, cubed
DIRECTIONS:
Prepare the custard and bread:
1. Cut bread into 1-inch cubes and scatter
in a greased 9x13” pan and set aside.
2. Whisk together eggs, milk, cream, vanilla
and white sugar until well combined.
3. Pour the egg mixture evenly over the bread and gently mix if needed.
4. Cover tightly and refrigerate for at least 4 hours, or let sit overnight for the best outcome.
5. Mix the flour, brown sugar, cinnamon and salt in a bowl.
6. Add the butter and cut in (with a pastry knife, two knives, or your hands) until the mixture is crumbly.
7. Cover and refrigerate until you are ready to bake.
When ready to bake:
1. Preheat oven to 350°F.
2. spoon the topping over the bread evenly.
3. Bake uncovered for 45 minutes to 1 hour, checking that the centre is set but not dry.
