Company’s Coming French Toast Bake

Recipe by: Laura Ashley Johnson

This is an overnight must during the holidays.

Make This Recipe

10 Eggland’s Best Large Eggs

2 cups milk

1/2 cup heavy whipping cream

1/2 cup sugar

2 tsp vanilla extract

18oz loaf sourdough bread, cubed

1/2 cup all-purpose flour

1/2 cup brown sugar

1 1/2 tsp pumpkin pie spice or cinnamon

1/4 tsp salt

1/2 cup cold butter

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In a bowl, whisk together eggs, milk, heavy cream, sugar and vanilla.
Arrange bread in an even layer in a greased 9”x13” pan or baking dish. Pour the egg mixture evenly over the bread and lightly press the bread down into the mixture.
For the topping, mix together flour, brown sugar, cinnamon and salt in a bowl. Grate butter into the mixture, and mix until crumbly.
Cover both the baking dish and bowl, and refrigerate overnight.
Next day, remove both from the refrigerator while the oven preheats to 350°F. Evenly sprinkle the crumble mixture on top of the base.
Bake 45-50 minutes, until the casserole is golden brown and set.
Serve with a variety of french toast toppings: maple syrup, fresh berries, whipped cream, chocolate drizzle and sprinkles.