My family clamors for this yummy breakfast (or brunch) dish every holiday season. I can make it the night before and pop it in the oven while we are otherwise occupied — either opening presents or just reading the paper and basking in a quiet morning. I hope your family enjoys as much as ours has.
INGREDIENTS:
- 1 loaf French bread, or brioche bread sliced
- 8 eggs
- 2 cups half and half
- ½ cup milk
- 3 tbsp granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Cinnamon Crunch topping
- 1 ½ stick butter (12 tablespoons)
- 1 cup light brown sugar packed
- 1 tbsp light corn syrup (optional)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
INSTRUCTIONS:
- Prepare 9”X13” baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside.
- Slice the French bread if using about 1 inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside.
- In a large bowl, whisk eggs, Add half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
- Pour the egg mixture over the bread slices, making sure they are all covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered, Cover with foil and refrigerate over night.
- The next day preheat oven to 350 degrees. Meanwhile carefully flip each piece of bread over to make sure everything is nice and coated with the mixture.
Topping
- Combine all topping ingredients in a medium bowl and mix to combine.
- Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread.
- NOTE: Can also be made ahead and stored in the refrigerator a separate container before adding to dish
- Optional: top with some raspberries or blueberries.
- Enjoy!