I love this recipe because it makes hosting so easy! When I have family or friends visiting for the weekend, there's nothing better than an easy and delicious breakfast around the counter. I make this the day before and just pop it in the oven in the morning. It's the perfect balance of easy and delicious! This is inspired by our Almond French Toast bars. For an even easier breakfast dessert idea, they're a must try!
Butter for greasing the pan
8 whole eggs
2 cups whole milk
½ cup whipping (heavy) cream
½ granulated sugar
½ cup brown sugar
2 Tablespoons vanilla extract
½ cup all purpose flour
½ cup firmly packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1 stick cold butter, cut into pieces
Warm pancake syrup, for serving
French toast: Grease the baking pan with butter.
Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
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).
Topping: Mix the flour, brown sugar, cinnamon, and salt in a separate bowl.
Stir using a fork. Fold in the butter and mix together until the mixture resembles fine pebbles.
Cover and store in the fridge.
Bake: Preheat the oven to 350 degrees.
Remove the casserole from the fridge and sprinkle the topping evenly.
Bake for 45 minutes.
Serve warm with maple syrup.