Cinnamon-Streusel Baked French Toast

Ingredients

HOW TO MAKE THIS RECIPE

    Grease 8-inch baking pan with butter or cooking spray. Tear bread into chunks (or cut into 1-inch cubes) and evenly distribute in the pan (I left this sitting out for an entire day to help dry up the bread -- dry bread soaks up the egg mixture better).

    Mix together eggs, milk, cream, sugar, vanilla and nutmeg (if using). Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

    In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a ziploc or air-tight container in the fridge.

    When you're ready to bake the casserole, preheat oven to 350 D. Remove casserole from oven and sprinkle crumb mixture over the top.  Bake for 45 min for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

    Serve with butter, maple syrup and/or fruit (maple syrup is my favorite). 

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