Not My Daddy’s French Toast - Streusel Topped Overnight French Toast Bake
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 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**
Instructions
  1. Lightly grease a 9x13 inch pan with butter
  2. Place the torn bread pieces into the pan and set aside
  3. In a medium size bowl, whisk the 8 eggs together
  4. 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.
  5. Pour the milk-egg mixture over the bread pieces
  6. Cover with plastic wrap and place in the refrigerator for 8 hours or overnight
  7. To make the streusel topping, add the butter, flour, brown sugar, and remaining spices to a food processor
  8. Pulse 5-6 times until crumbly
  9. Add in the nuts and pulse once or twice more until combined
  10. Cover the streusel mixture and refrigerate until ready to bake
  11. When ready to bake, pre-heat the oven to 350*
  12. Remove the bread for the refrigerator, top with streusel mixture
  13. Bake for 45-50 minutes until golden brown on top
  14. To serve, slice and top with maple syrup
Notes
* 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/