1 loaf stale bread (I used challah)
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla
1/2 cup AP flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cubed
Directions:
Grease a 9 x 13 inch pan.
Tear the bread into chunks or cut into cubes and place them in the greased pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
Preheat the oven to 350 degrees.
Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
Serve warm with maple syrup and butter, if desired.
