I found this recipe on Pinterest with the comment "Perfect Christmas Morning French Toast". We've had our friends' kids staying with us for the past few nights and yesterday, I couldn't flip pancakes fast enough to feed our temporarily enlarged family. So last night, I decided to find a make-ahead breakfast.
I messed with the original recipe to lighten it up a bit, including a few adjustments to make it Gluten Free. Our non-GF house guests loved the GF version and begged for more! Everyone had seconds, until the pan was scraped clean.
Ingredients
1 loaf stale bread (I used Gluten Free)
12 whole eggs
2 cups milk
1 1/2 cup almond milk (or use regular milk)
3/4 cups sugar (reduce to 1/2 cup if using honey or agave nectar)
2 Tablespoons vanilla
1/2 cup all-purpose flour (or Gluten Free AP flour)
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 stick (1/4 cup) cold butter, cubed
Directions
1. Grease a 9 x 13 inch pan.
2. Slice or tear the bread into chunks and place them in the
greased pan.
3. Mix together eggs, milk, almond milk, sugar (or honey or agave), and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
4. Before heading to bed, prepare the topping. In another bowl, mix together the flour, brown
sugar, cinnamon, and salt. Add the butter and mix until the batter comes
somewhat together, like little pebbles. (I used a food processor) Store in a plastic bag in the fridge.
5. In the morning, preheat the oven to 350 degrees.
6. Take the pan with the soaking bread and
sprinkle the crumb mixture on top.
7. Bake for 45-50 minutes.
Yields 8-10 servings.
This is what the pan looked like 15 minutes after it came out of the oven. We will definitely be making this again! Probably for Easter morning. Yum!
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