French Toast
1 pound loaf of French bread*
*(you will only use about 3/4 of it, at most, otherwise this will turn out too dry)
6 eggs
2 cups milk
3/4 cup heavy whipping cream (may use Half & Half)
1/2 cup sugar - brown sugar gives it real good flavor
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1 teaspoon cinnamon
Crumb Topping
1/2 cup brown sugar (1 cup)
1/4 cup all-purpose flour (1/2 cup)
1 teaspoon cinnamon (2 teaspoons)
3 tablespoons cold butter, cubed ( 6 tablespoons)
1/4 cup fresh or frozen blueberries (see my note at the bottom) (1/2 cup, or more)
1/4 cup pecans, chopped (1/2 up - However, I actually do not add nuts to this)
Note on using frozen blueberries: To keep them from sinking to the bottom of the batter, dust them with flour or sugar.
Instructions:
1. Cut bread into small cubes. Remember, you only want to use about 3/4, (maybe even a little less) of the loaf. Otherwise this will turn out too dry. Place cubes in a greased 9x13" pan.
2. In a medium bowl, whisk together the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract, and cinnamon until well combined. Evenly pour over the bread in the prepared pan. Cover with foil and refrigerate at least 2 hours, or overnight is best.
3. Preheat the oven to 350.
4. Meanwhile, in a bowl, combine the brown sugar, flour, cinnamon, and the butter until it resembles coarse crumbs. Sprinkle over the bread mixture.
5. Then sprinkle over the blueberries and the pecans.
6. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 20 - 30 minutes, or until it is golden brown and it is set in the middle. The crumb topping should also be nicely browned.
7. Serve with maple syrup, if desired.
This is just as good as leftovers, as it is the first time around.