Cinnamon Crumble Overnight French Toast
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 teaspoon salt
- 1/2 cup cold butter cubed
- 1 teaspoon cinnamon
- 2 tablespoons bourbon (optional)
- 1/4 teaspoon ground nutmeg
- 8 eggs
- 2 tablespoons vanilla extract
- 1/2 cup brown sugar
- 2 cups milk (i used 2%)
- 1/2 cup cream
- 1/2 cup flour
- pure maple syrup
- !for the topping:
- !for the french toast:
- 1 loaf french bread, torn into bite-sized pieces
- !for serving:
- Carbohydrate 713.819370504982 g
- Cholesterol 362.640000434104 mg
- Fat 124.624887516318 g
- Fiber 1.49501662295904 g
- Protein 37.3231696262167 g
- Saturated Fat 78.3779241164331 g
- Serving Size 1 1 recipe (2009g)
- Sodium 1235.75394902806 mg
- Sugar 712.324353882023 g
- Trans Fat 8.14657088070118 g
- Calories 4133 calories
1. Grease a 9 x 13 casserole dish. Distribute the torn bread evenly in the dish. In a medium mixing bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, and bourbon (if using) until smooth and sugar is dissolved. Pour the custard evenly over the bread, pressing the bread down into the mixture gently until fully coated. Cover with plastic wrap and refrigerate overnight. 2. To make the topping: in a mixing bowl, stir together the flour, brown sugar, cinnamon, salt, and nutmeg. Using a pastry blender, cut in the cold butter until the mixture is crumbly. Cover an refrigerate overnight. 3. Preheat oven to 350 degrees. Uncover the French toast and sprinkle it evenly with all of the cinnamon crumble mixture. Bake for 45 minutes, until puffed up, browned and set in the center. Slice into squares and serve while warm with pure maple syrup.
