The ultimate make-ahead breakfast for a crowd. Chunks of crusty bread are soaked overnight in a rich cinnamon-vanilla custard, then baked until puffed and golden with a crunchy brown sugar crumble topping. It has all the flavor of classic French toast with none of the standing over the stove.
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11 items
Grease a 9x13 inch baking dish with butter or cooking spray.
Arrange the bread cubes evenly in the prepared dish.
Whisk together eggs, whole_milk, heavy_cream, sugar, vanilla_extract, and 1 tsp ground_cinnamon in a large bowl.
Pour the custard mixture evenly over the bread, pressing down slightly to ensure all pieces are soaked.
Cover and refrigerate for at least 4 hours or overnight to allow the bread to absorb the liquid.
When ready to bake, preheat oven to 350°F (175°C).
Prepare the topping by mixing flour, brown_sugar, remaining cinnamon, salt, and cold unsalted_butter pieces until crumbly.
Sprinkle the topping evenly over the soaked bread mixture.
Bake for 45-50 minutes until puffed, golden brown, and the center is set (not liquidy).
Let stand for 10 minutes before serving, dusted with powdered sugar and maple syrup.
