Butter, for greasing
1 loaf crusty sourdough or French bread
two cups complete milk
one/two cup whipping (heavy) cream
one/two cup granulated sugar
1/two cup brown sugar
two tablespoons vanilla extract
1/two cup all-objective flour
1/two cup firmly packed brown sugar
1 teaspoon ground cinnamon
one/four teaspoon salt
Freshly grated nutmeg
1 stick cold butter, minimize into pieces, plus much more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or reduce into cubes, and evenly distribute in the pan. Crack the eggs in a large bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly in excess of the bread. Cover the pan tightly and store in the fridge till necessary (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and combine it all collectively until the mixture resembles fine pebbles. Keep in a re-sealable plastic bag in the fridge.
- When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping more than the best. Bake for 45 minutes for a softer, much more bread pudding texture or for 1 hour or a lot more for a firmer, crisper texture.
- Scoop out personal portions. Best with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
2012 Ree Drummond, All Rights Reserved
My Personal Notes
Back-to-College Produced Effortless
Hunting for Some thing Else?
What is Cooking
Let’s Get Cooking!