I'm going to reluctantly give this one 3 stars. The reluctance is because this is from The Pioneer Woman and her recipes are always fantastic. I don't want to give her a bad review but I made this for breakfast on Christmas morning and was a little let down. It wasn't bad but it wasn't great either. I would rather just have regular French Toast. The amount of bread to topping ratio just wasn't enough. If I were to make this again I would probably half everything in the recipe except the topping. On the plus side it was a really quick and easy recipe and I was able to prepare it the night before so we had a no mess Christmas morning breakfast. After all the present opening and cleaning up wrapping paper boxes that was a nice treat.
Source: The Pioneer Woman
Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm, 1.5 pound loaf)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
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 (I put mine in overnight....it was about 12 hours).
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, according to P-Dub). 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 degrees (or 45 minutes if you like it more soft and pudding-like).
