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Cinnamon Baked French Toast (Bread Pudding) Recipe

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This recipe for Cinnamon Baked French Toast (Bread Pudding) is from A Collection of Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread (I used French - it is pre-sliced)
8 eggs (I used 10 eggs)
2 cups whole milk (I used one 12 oz. can evaporated milk and finished it off with skim milk)
1/2 cup whipping (heavy) cream (I didn't have cream so I used Half & Half)
1/2 cup white sugar
1/2 cup brown sugar
2 Tbsp. vanilla

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
1 stick cold butter
Directions:
Directions:
For French toast: Grease the baking pan with butter. (I used my 9x13" casserole crockpot.) Tear the bread into chunks, or cut it into 1" cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs (I used my stand mixer), milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. (I worked the egg/milk mixer through to make sure every piece was wet. If it seems too dry, add a little more milk.) Cover the pan tightly (foil works) and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter; mix it all together until the mixture resembles fine pebbles (I had to add more flour to get it to the right consistency.) Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350º. (I don't pre-heat my oven when using the crock to avoid the risk of cracking it - I just bake a little longer.) Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. (In the crock, mine was perfect after 1 hour - it was puffed up and soft. The one I made in a regular 9x13" pan was more done. I liked the softer one better.)

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blue berries.
Personal Notes:
Personal Notes:
This recipe is from Ree Drummond, "The Pioneer Woman" from the Food Network. I made this for our church Easter breakfast and several ladies came up and told me that they loved the "bread pudding".

 

 

 

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