Cinnamon Baked French Toasr

 Mom posting again. This the the delicious Butler breakfast from Bear Lake reunion. Jessica posted an equally delish similar one, but with a few different ingredients. 

YIELDS: 12 servings

PREP TIME: 0 hours 15 mins

COOK TIME: 1 hour 0 mins

TOTAL TIME: 1 hour 15 mins

Ingredients

FOR THE FRENCH TOAST:

1 loaf crusty sourdough or French bread

8 whole eggs

2 c. whole milk

1/2 c. heavy whipping cream

3/4 c. sugar

2 tbsp. vanilla extract

FOR THE TOPPING:

1/2 c. all-purpose flour

1/2 c. firmly-packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1 pinch nutmeg (optional)

1 stick cold butter, cut into pieces

Fresh fruit (optional)

Directions

1. Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
2. In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4. When you're ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
5. Scoop out individual portions. Top with butter and drizzle with maple syrup.