Baked French Toast Casserole
1 loaf Sinsinawa Mound Bakery Cinnamon bread
2 cups milk
½ cup heavy whipping cream
¾ cup sugar
2 tablespoons Vanilla extract
½ cup + 2 tablespoons all-purpose flour
½ cup + 2 tablespoons firmly packed brown sugar
2 teaspoons cinnamon
½ teaspoon salt
1 stick butter, cut in pieces
Grease a 9 x 13-inch baking dish with butter. Tear bread into chunks and evenly lay out in dish.
Whisk together eggs, milk, cream, sugar and vanilla. Pour evenly over the bread. Cover and refrigerate several hours, or overnight.
In another bowl, mix ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon and salt. Add butter and mash into a dry mixture until it all comes together. You can store this mixture in the refrigerator overnight if you’d like.
Preheat oven to 350-degrees F. Remove casserole and pre-made topping from refrigerator at least 30 minutes before baking. Crumble the pre-made topping and sprinkle over the top of the casserole. For some extra topping to cover areas that aren’t covered by the pre-made topping, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Sprinkle over the top of casserole and pre-made topping.
Bake for 50-55 minutes. Remove from oven and let rest 10 minutes. Serve topped with a little pancake syrup or maple syrup.
Serve along with some of Cremer’s Grocery homemade breakfast sausage links, country style rope sausage, smoked sausage or bacon.