Cinnamon Baked French Toast

Breakfast's been on my radar for a few weeks and as I'm serving my in-laws a frozen tourtière I made back in December for dinner, today seemed as good a day as any. It was either breakfast or cupcakes. They're still on my list though - I LOVE cupcakes - and I've been eying a few yummy recipes on Pinterest, one that includes bacon and another with marshmallows. Can't go wrong with either of those things. In fact, bet they'd go well together? Hmmmm...

I could use some reader feedback on this Pinterest recipe (if you're out there!) from the Lovin From the Oven blog. The flavour is spectacular. But I was a little bummed with the cooking instructions as the heat didn't seem high enough to caramelize the brown sugar mixture, even after 50 mins. I ended up broiling it for a minute or two which did caramelize the sugar but burnt a few of the higher bread pieces in the process. Next time I'll try it at 375 F for a shorter period of time. I'd also completely remove the white sugar next time. The recipe is über sweet and I think the brown sugar on top is more than enough. Also, I completely forgot to grease the pan. Duh! Hey future Kathy - don't forget to grease the pan.

But as said, the flavour was really good so I'll definitely make it again. I served it with bacon, because I love to cut sweetness with salt. Enjoy.

Cinnamon Baked French Toast

Ingredients
1/2 loaf stale bread (i used challah)
4 whole eggs
1 cups milk
1/4 cup heavy whipping cream
3/8 cups sugar
1 tablespoons vanilla
1/4 cup ap flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 stick cold butter, cubed

Directions
grease a 9 x 13 inch pan.
tear the bread into chunks and place them in the greased pan.

mix together eggs, milk, cream, sugar, and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight.

in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge.
preheat the oven to 350 degrees.
take your pan with the soaking bread inside and sprinkle crumb mixture on top.

if you like soggier french toast, bake for 45 minutes. for a firmer and less liquid-y french toast, bake for an hour.
serve warm with maple syrup and butter, if desired.