Butter, for greasing
1 loaf crusty sourdough or French bread
2 cups total milk
one/two cup whipping (heavy) cream
1/two cup granulated sugar
one/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
one/two cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/four teaspoon salt
Freshly grated nutmeg
one stick cold butter, lower into pieces, plus a lot more for serving
Warm pancake syrup, for serving
one cup fresh blueberries, for serving
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or lower into cubes, and evenly distribute in the pan. Crack the eggs in a large bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly above the bread. Cover the pan tightly and retailer in the fridge until essential (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir collectively making use of a fork. Add the butter and with a pastry cutter, and combine it all together till the mixture resembles fine pebbles. Keep in a re-sealable plastic bag in the fridge.
- When you happen to be prepared to bake the casserole, preheat the oven to 350 degrees F. Get rid of the casserole from the fridge and sprinkle the topping over the leading. Bake for 45 minutes for a softer, a lot more bread pudding texture or for one hour or more for a firmer, crisper texture.
- Scoop out personal portions. Best with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
2012 Ree Drummond, All Rights Reserved
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