Try this Baked French Toast recipe, or contribute your own.
- Carbohydrate 80.5487820369846 g
- Cholesterol 750.81525 mg
- Fat 33.7281764732996 g
- Fiber 1.23288129754099 g
- Protein 27.922094620342 g
- Saturated Fat 15.7555813823841 g
- Serving Size 1 1 Serving (340g)
- Sodium 695.936310659795 mg
- Sugar 79.3159007394436 g
- Trans Fat 3.93400593846672 g
- Calories 734 calories
Step-by-step
- Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
- Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours or overnight.
- In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles) Place in a ziploc bag and put in fridge.
- When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350°(F).
Stale, open-crumb bread achieves a superior custard saturation than fresh sandwich loaves because dry internal air pockets absorb liquid rapidly without dissolving into mush.
- Scale the custard base proportionally by maintaining a strict ratio of one large egg to every one-quarter cup of dairy.
- Cut sourdough into uniform one-inch cubes to ensure the pieces hydrate evenly across the entire nine-by-thirteen pan.
- Incorporate cold butter into the flour and sugar streusel using a pastry blender until the mixture resembles coarse gravel; this prevents the fat from melting prematurely during storage.
- Bake the casserole at 350 degrees Fahrenheit for sixty minutes, or until the center registers 160 degrees Fahrenheit on an instant-read thermometer and the top forms a deep golden crust.
Refrigerate the unbaked assembly for up to twelve hours to allow the gluten network to fully relax. Leftovers reheat reliably in a 300-degree oven for fifteen minutes to restore the crisp exterior texture.
