Monday, January 27, 2014

Oven French Toast

My family likes when I make French toast for breakfast but I don't like the mess and how fussy it can be.  This is a great recipe to use up leftover bread and buns.  It is fine served without syrup because of the streusel topping, although some of my kids wanted syrup on top.  -Kristin

1 loaf day old bread (or whatever you have on hand)
8 eggs
2 cups milk
1/2 cup half and half (or more milk if you don't have)
3/4 cup sugar
2 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, softened
1/4 teaspoon salt

  • Grease a 9x13 pan and preheat oven to 350.
  • Tear bread into pieces and place in a large bowl.
  • In a separate bowl, whisk together eggs, milk, half and half, sugar and cinnamon.
  • Add the torn bread to the egg mixture and mix well.
  • Pour into prepared 9x13 pan.
  • Mix together the flour, brown sugar, butter and salt.
  • Crumble over the top of bread.
  • Bake for 45 minutes to 1 hour.

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