This is a great recipe for Easter morning or really for any morning. I love that it is prepared the night before, and cooked in the morning. Jess and I have both made this delicious recipe for our families a couple of times. I like making it when we have guest staying with us. I thought it was weird that the recipe called for sourdough bread. The dense bread helps soak up the egg mixture. It is too soggy if regular bread is used.
Ingredients:
1 loaf sourdough bread (cannot use regular bread, must be sourdough)
8 eggs
2 cups milk (I used skim)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter
Cut bread into bite size chunks and place in a greased 13x9 baking dish.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (Mine was in overnight, about 15 hours).
In a bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a *pastry cutter until it all looks nice and crumbly (about pea size), store in fridge.
When ready to bake, sprinkle crumb mixture evenly over the top of the bread mixture in pan. Bake for 1 hour at 350 degrees.
I serve this with a powdered sugar/milk glaze. Mix together powdered sugar and milk together until you get a syrup like consistency. We have tried this with regular syrup and Buttermilk Glaze and do NOT like them as much. Jess serves this bake with not syrup or glaze.
This recipe can easily be halved and cooked in a 8x8 baking dish.
* If you don't have a pastry cutter buy one, it always comes in handy, or use two
knives and cut away from each other.
Enjoy!!
Posted by Jen
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