Description
This Overnight French Toast Bake features layers of sourdough bread soaked in a rich custard, topped with a sweet cinnamon crumble for a delightful breakfast or brunch.
Ingredients
Scale
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 cup Cold Butter (Cut into Pieces)
- 1 loaf of Sour Dough Bread, Cubed
- 8 Eggs
- 2 cups Milk
- 1/2 cup Heavy Cream
- 3/4 cup Sugar
- 2 tbsp Vanilla
Instructions
- Spray a 9 x 13-inch baking dish with non-stick spray.
- Cut sourdough bread into 1-inch cubes and distribute evenly in the pan.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla until smooth.
- Pour the custard mixture evenly over the cubed bread, ensuring all pieces are soaked.
- Cover with plastic wrap and refrigerate overnight.
- In a bowl, mix flour, brown sugar, cinnamon, and salt for the topping.
- Add cold butter pieces and mix to resemble coarse crumbs; refrigerate overnight.
- Preheat the oven to 350°F (175°C) and sprinkle the topping over the bread.
- Bake for about 45 minutes until golden brown and set.
Notes
Use gluten-free flour for a gluten-free version.
Sourdough can be substituted with challah or brioche for different textures.
The overnight soak is key for a rich custard texture.
Nutrition
- Serving Size: 1 slice
- Calories: 322
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg