Oh the second week of February. Valentines Day and husbands birthday, all within two days of each other.
This year we weren’t going to be together for dinner on Valentines, so I wanted to make a special breakfast to share before he went off to work. After some searching on The Pioneer Woman Cooks, I knew this is was the perfect dish for our special breakfast.
Click HERE for a link to the recipe.
No substitutions were made.
Cinnamon Baked French Toast
1 loaf crusty sourdough or french breach
8 whole eggs
2 c milk
1/2 c whipping cream
3/4 c sugar
2 tblsp vanilla
1/2 c all-purpose flour
1/2 c firmly packed brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut into pieces
fresh fruit (optional)
Grease a 9×13 pan with butter. Tear bread into chunks and evenly distribute in the pan.
Mix together, eggs, milk, whipping cream, sugar and vanilla. Pour evenly over bread. Cover tightly and store in refrigerator for several hours or overnight.
In a separate bowl mix, flour, brown sugar, cinnamon and salt. Add butter pieces and cut into the dry mixture until it resembles fine pebbles. Store in a ziplock in the fridge.
When you’re read to bake, preheat the oven to 350 degrees. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re adding fruit, add before the crumb mixture.) Bake 45 minutes for a softer bread pudding texture. Bake 1 hour for a firmer less liquid texture.
Serve warm with butter and maple syrup.
This casserole is beyond good. I added fresh blackberries and raspberries. It was a perfect Valentine’s breakfast to share with husband. Then I had the pleasure of having a second Valentine’s breakfast with a wonderful friend. She said this casserole is “life changing”.