I settled on baked French toast. I love recipes you can make a head of time and just forget until you need to pop it into the oven. Plus another reason to use my homemade vanilla! You can adapt this recipe as well if you like pecans, walnuts, or even craisins in your French toast. (Pictures are from me, not Pioneer Woman-just to explain why they are so poorly done!)
From The Pioneer Woman - slightly adapted
- FRENCH TOAST
- Butter, For Greasing
- 1 loaf Crusty Sourdough (I used Pepperidge Farm)
- 8 whole Eggs
- 2 cups Whole Milk
- ½ cups Heavy Cream
- 3/4 cups Sugar
- 2 Tablespoons Vanilla Extract
- ½ cups Flour
- ½ cups Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- Freshly Grated Nutmeg, Optional (I usually have, but didn't have)
- 1 stick Cold Butter, Cut Into Pieces
- Warm Syrup, For Serving
- Butter, For Serving
- 1 cup Fresh Blueberries, For Serving
Preparation InstructionsFor the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut 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 preferably). Or you can make it and bake it right away—delicious no matter what! 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 F. 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 butter and drizzle with warm pancake syrup and sprinkle with blueberries.