Prado in the Kitchen: Baked French Toast
Posted on Friday, June 17 2016 02:11:00 PM in POP FOOD by Alta Prado
Let's talk about Saturday morning breakfast… It never happens. You go out, get drunk, and wake up hung over and hungry. I'm here to fix it for you. This is my favorite Baked French toast recipe. You can start it tonight and just heat and eat tomorrow morning with some bacon and coffee.
Butter, For greasing the pan
1 loaf Crusty Sourdough Or French Bread
(no sliced white bread, I will come fight you.
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg (optional)
1 stick Cold Butter, Cut Into Pieces
Warm Syrup, For Serving
Butter, For Serving
1 cup Fresh Blueberries for serving
For the French toast
Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
For the topping
Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350. Remove the casserole from the fridge, let sit while the oven heats up. Right before you put the dish into the oven, sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
The original recipe and reference photos are from http://thepioneerwoman.com/cooking/baked-french-toast/