French Toast:
1 loaf crusty Sourdough or French bread
8 whole eggs
2 c. whole milk
1/2 c. heavy whipping cream
3/4 c. sugar
2 T. vanilla extract
Topping:
1/2 c. all purpose flour
1/2 c. firmly packed brown sugar
1 t. cinnamon
pinch of nutmeg, if desired
1/4 t. salt
1 stick butter, cut into pieces
Grease 9" x 13" baking pan with butter. Tear or cut bread into chunks and evenly distribute in pan
Mix together eggs, milk, cream, sugar and vanilla. Pour evenly over bread. Cover tightly and store in the refrigerator several hours or over night.
In a separate bowl: mix flour, brown sugar, cinnamon and salt. Add nutmeg if desired. Add butter pieces and cut into the dry mixture with pastry blender or two knives until mixture resembles fine pebbles. Store in a Ziploc bag in the refrigerator.
When you're ready to bake the casserole, preheat oven 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions and drizzle with maple syrup, if desired.
Variation:
Cover evenly with fresh, sliced fruit to the top of the casserole before adding the topping--peaces or apples--and bake.
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