Recipe adapted from The Pioneer Woman
Do you remember when I told you how much I like breakfast food? Well the trend continues with this. I personally love pancakes and french toast. Derek will eat them both, but never craves them and can only eat them so often. I made this when we had friends stay with us a few weekends ago, but since it’s made in a large pan there were still plenty of leftovers. Derek chose not to have any, which meant there were just more for me 
. I honestly couldn’t wait for breakfast every morning, and was sad when I ate the last bite. I seriously felt a little depressed when I finished it.
For those of you who aren’t familiar with the Pioneer Woman, she is a goddess among food bloggers. Her recipes, photography, and humor are all incredible. This is the first recipe of hers that I have tried, but I’m certain it won’t be the last. It is better to soak the bread in the cream mixture the night before, and also to make the topping ahead of time as well. That way you can pour on the topping, pop it into the oven, and 45 minutes enjoy a slice of pure breakfast heaven. Enjoy!
Cinnamon Baked French Toast
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1 loaf French Bread
8 eggs
2 cups milk (I used skim)
½ cup heavy whipping cream
¾ cup granulated sugar
2 Tbsp vanilla extract
Topping:
½ cup flour
½ cup brown sugar
1 ½ tsp cinnamon
¼ tsp salt
½ cup (1 stick) salted, cold butter, cut into small pieces
Spray a 9×13 inch baking pan with non-stick cooking spray. Tear bread into pieces and place into pan.
In a medium sized bowl whisk together eggs, milk, cream, sugar, and vanilla. Pour over bread. Cover and place in refrigerator overnight, or for at least several hours.
In a separate bowl mix together flour, brown sugar, cinnamon and salt. Add butter and cut in using a pastry cutter or fork. Place in a ziploc bag and store in the refrigerator.
When ready to bake, preheat oven to 350 degrees. Sprinkle topping over bread. Bake for 45 minutes. If you want a firmer, more crunchy taste, bake for closer to one hour.
Serve with butter and maple syrup.
