For the French Toast:

1 loaf crusty sourdough or french bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla extract

For the Topping:

1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
nutmeg, to taste (optional)
1/4 teaspoon salt
1 stick cold butter, cut into small pieces

Grease a 9x13 glass pan with butter. Tear your bread into small pieces, and place evenly in pan. Beat together eggs, milk, heavy cream, sugar, and vanilla, and pour mixture evenly over bread. Cover, and refrigerate overnight.

You can make the topping at night and refrigerate separately from the casserole, or mix it together in the morning. To make the topping, mix all the dry ingredients together. Add butter pieces, and using a pastry blender or 2 knives mix together until it resembles coarse crumbs.

When it is time to bake the casserole, sprinkle topping over bread mixture, and bake at 350 for 45 minutes. Serve immediately with maple syrup. 

Printed from A Bitchin' Kitchen
Recipe adapted from The Pioneer Woman