Wednesday, December 29, 2010

Brown Sugar Streusel Baked French Toast

Great for Christmas morning breakfast! I prepared this the night before after being out for Christmas Eve dinner since I was baking all day and didn't have anymore time before we went out. It was really easy to prepare. It was also really nice to wake up Christmas morning, pop it in the oven and a half hour later have breakfast ready! (Along with eggs and bacon, of course.) I used french bread instead of regular white bread. I just thought it would taste better....and I'm sure it did!

Adapted from:

12 slices [white] bread (I used french bread)
2 cups milk
4 large eggs
1/4 cup brown sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp ground cinnamon

1/4 cup brown sugar
3 tbsp all purpose flour
pinch salt
2 tbsp butter, melted

Cut crusts off bread and cut each piece into triangles. (Or slice the french bread and leave on crusts like I did.) Arrange bread into three even layers (the exact number of slices will vary depending on the size of the bread you start out with) in a lightly greased 8-inch baking dish. In a large bowl, whisk together milk, eggs, brown sugar, salt, vanilla and cinnamon until smooth. Pour over bread. Press down to ensure all pieces are thoroughly soaked. (I still had some on top of the liquid, which I liked since those ones came out a bit crunchy.) Custard should just come to the top of the bread layer. It if covers it more deeply, add additional bread.In a small bowl, make the streusel. Stir together brown sugar, flour and salt. Pour in butter and stir with a form until mixture has the consistency of wet sand. Sprinkle evenly over bread and custard. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350F and bake for about 30-35 minutes, until french toast is a golden brown on top. Let the dish stand for a few minutes. The dish will be very soft and souffle-like, but should not be too runny. The french toast will continue to set and soak up the custard as it cools. Slice and serve warm, with maple syrup.
Serves 6-8

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