Meet the dish that made my husband fall head over heels for me a second fifth time. No, this is not the first time that I have used that line to introduce you to a dish. And I am sure it won’t be the last. I always ask Blair for his opinion while we our eating whether or not things are blog-worthy, I usually can tell before asking as to how fast the food is disappearing from his plate. And trust me when I tell you this was gone in no time flat. Oh and then he went and got seconds.
Honestly, this is probably one of the easiest meals to put together and the best part is that you can be lazy the morning of. Everything gets mixed up before you go to bed and all you have to do in the morning is wait for the deliciousness to come out of the oven. This allows you to casually sip your coffee and then pretend like you slaved away to create this goodness. What makes this french toast really special is the brown sugar cinnamon crumble topping on top, in the words of Rachel Zoe “I die.” I hold a dear place in my heart for Creme Brulee French Toast , but this is a very nice alternative to have. Plus this downsized version makes the perfect amount for breakfast for two for two days in a row. If you are feeding a crowd, simply double it.
Come back tomorrow for a Mexican inspired dish to jumpstart your Cinco de Mayo Fiesta plans!
- 1/2 loaf sourdough bread torn into large pieces
- 4 eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons 1 stick unsalted butter, in pieces
- Generously spray a 1.5-quart casserole dish with cooking spray. Evenly spread the sourdough pieces on the bottom of the pan. Don’t stress if there is some overlap. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla. Pour the egg mixture evenly over the bread. Cover tightly with plastic wrap and chill for several hours or overnight.
- In a separate bowl, combine the flour, brown sugar, cinnamon, salt, and butter pieces. Using a pastry cutter or your fingers, mix the ingredients together until they resemble coarse sand. Cover the mixture tightly with plastic wrap and chill until ready to use. The next day, preheat the oven to 350 degrees. Evenly sprinkle the dry ingredients over the bread. Bake the cinnamon toast until lightly golden and crisp, about 1 hour. Serve immediately with butter and maple syrup, if desired.