Baked French Toast

Kitchen tools lesson: I didn't know what a pastry cutter was before this recipe. I had an idea of the tool I thought they were talking about based on what they were asking me to use it for, but I wasn't sure. I certainly don't own a pastry cutter. I put a picture to the right for your own educational purposes, and learned it is also called a pastry blender. The wires across the bottom are to help when combining a hard fat (like butter or shortening) with flour or sugar. The wires cut the hard substance into smaller pieces making it much easier to combine and get that pebble-y consistency asked for by recipes. My poor man's pastry cutter was a fork. It works, but I would recommend a food processor of some kind if you want to save time and your arm muscles (or lack thereof in my case).

I made this recipe for my Bible study class one Sunday. Luckily I planned ahead and doubled the recipe since we have been having a larger group attend. They ate almost all of it! Everyone loved it and it was still nice and toasty by the time I got it to class that morning. I prepped it all the night before and baked it while I got dressed that morning. Worked out just fine.

• 1 loaf crusty sourdough or french bread
• 8 whole eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 cup brown sugar, divided
• 2 Tbsp vanilla extract
• 1/2 cup flour
• 1 tsp cinnamon
• 1/4 tsp salt
• nutmeg (optional)
• 1 stick cold butter, cut into small pieces
• syrup, butter and fruit for serving

Grease a 9x13 inch pan with butter. Tear or cut the bread into chunks or cubes and even distribute in the pan. Crack the eggs in a large bowl. Whisk together eggs, milk, cream, sugar, 1/2 cup brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight, preferably). 

In a small bowl, mix the flour, remaining brown sugar, cinnamon, salt and nutmeg. Stir together using a fork. Add the butter and with a pastry cutter, mix it together until mixture resembles fine pebbles. Store in a plastic bag in the fridge until ready to use. 

When ready to bake the casserole, preheat oven to 350 degrees. Remove the pan cover and sprinkle the cinnamon mixture over the top of the bread mixture. Bake 45 minutes to 1 hour. Scoop out portions and top with fruit and syrup. 

NOTES: I made this the night before and baked it that morning for about an hour. The top bread gets crispier if you heat it too long so keep an eye on that. You don't want a burnt top layer. 

Also, I used the soft/fluffy French bread loaves. I was debating whether they meant a baguette when they said French bread, but they definitely meant the big soft loaf. This would not have been nearly as good with a crusty baguette. 

Serves 8

Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes

Recipe from Ree, The Pioneer Woman