Not My Daddy’s French Toast - Streusel Topped Overnight French Toast Bake
- 1 loaf day old bread*
- 1 cup 2% or whole milk
- 1½ cups half and half
- ½ cup heavy whipping cream
- 8 large eggs
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 stick butter, softened to room temperature
- ½ cup all-purpose flour
- ¾ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup chopped nuts**
- Lightly grease a 9x13 inch pan with butter
- Place the torn bread pieces into the pan and set aside
- In a medium size bowl, whisk the 8 eggs together
- To the eggs, mix in the sugar, milk, half & half, heavy cream, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Whisk until well combined.
- Pour the milk-egg mixture over the bread pieces
- Cover with plastic wrap and place in the refrigerator for 8 hours or overnight
- To make the streusel topping, add the butter, flour, brown sugar, and remaining spices to a food processor
- Pulse 5-6 times until crumbly
- Add in the nuts and pulse once or twice more until combined
- Cover the streusel mixture and refrigerate until ready to bake
- When ready to bake, pre-heat the oven to 350*
- Remove the bread for the refrigerator, top with streusel mixture
- Bake for 45-50 minutes until golden brown on top
- To serve, slice and top with maple syrup
* Enough to fill a 9x13 pan whether it be french, sourdough, baugettes, etc
** Walnuts, pecans or a mix of both will work just fine
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/overnight-french-toast-bake/
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