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@ Uncensored Flying Higher
2024-05-01 17:43:20Chef's notes
Thank you Ree Drummand, used your recipe for years and my family has loved it!!!!
Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 45 min
- 🍽️ Servings: 12
Ingredients
- Butter, for greasing
- 8 whole eggs
- 1 loaf sourdough or French bread
- 1/2 cup whipping (heavy) cream
- 2 cups whole milk
- 2 tablespoons vanilla extract
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- Topping Ingredients:
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1 stick cold butter, cut into pieces, plus more for serving
- Freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup fresh blueberries, for serving
- Hmmmmm Warm pancake syrup, for serving
Directions
- 9-by-13-inch baking pan
- For the French toast: Lubricate the baking dish with butter. Shred the bread into pieces, or slice into cubes, and scatter them throughout the dish. Break the eggs into a large bowl. Combine the eggs, milk, cream, granulated sugar, brown sugar, and vanilla, and beat well. Spread this mixture evenly over the bread. Seal the dish tightly and refrigerate until use (overnight is ideal).
- For the topping: Blend the flour, brown sugar, cinnamon, salt, and a bit of nutmeg in a different bowl. Mix thoroughly with a fork. Incorporate the butter using a pastry blender, and work it until the mix looks like small pebbles. Keep in a zip-top plastic bag in the fridge.
- When you're prepared to bake the casserole, heat the oven to 350 degrees F. Take the casserole out of the fridge and scatter the topping over it. Bake for 45 minutes for a softer, pudding-like texture, or for 1 hour or more for a crisper, more solid texture.
- Serve individual portions. Enhance with butter and a pour of warm pancake syrup, and garnish with blueberries.