Baked Cinnamon French Toast

Source: Pioneer Woman
1 loaf Sourdough or French Bread
8 eggs
2 cups milk
½ cup heavy cream
½ cup sugar
½ cup brown sugar
2 Tbsp Vanilla

Topping
½ cup flour
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup cold butter, diced

Preheat oven to 350°. Grease 9x13 baking dish. Cut bread into large cubes. Evenly place into baking dish. Whisk together eggs, milk, cream, sugar, brown sugar, and vanilla. Pour over bread. Cover and refrigerate overnight, or at least for 2 hours.

For the topping: Mix the flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter and with a pastry cutter (I use a small food processor,) mix together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When ready to bake, evenly distribute the topping over the bread. Bake uncovered for 55 minutes.

*Very fast and easy to make for company if you get it ready the night before, and bake it in the morning. I don’t always use cream, all milk is fine too.