10 to 12thick slicesFrench bread, cinnamon bread, brioche bread or Texas Toast (see note)
5largeeggs
¾cupmilk
¾cupheavy cream
⅓ to ½cupgranulated sugar
1teaspoonvanilla extract
Pinch table salt
Cinnamon Streusel:
½cupall-purpose flour
½cuppacked light brown sugar
½teaspoonground cinnamon
⅛teaspoonsalt
4tablespoonsbutter, melted
Fresh berries, powdered sugar, syrup, for serving (optional)
Instructions
Lightly grease a 9X13-inch baking pan. Cut the bread into 1-inch cubes (more or less; it doesn't have to be exact). You'll want about 8 to 9 cups of lightly packed bread cubes. Scatter the bread cubes in the prepared pan. They won't necessarily be in a single layer, but they should be evenly distributed.
Blend or whisk together the eggs, milk, heavy cream, sugar, vanilla and salt. Pour the mixture evenly over the bread.
Cover the dish and refrigerate at least 4 hours or up to 12 hours.
For the streusel, in a small bowl, stir together the flour, brown sugar, cinnamon and salt. Add the melted butter and stir until the butter and dry ingredients are evenly mixed and small clumps form. Refrigerate until ready to bake the French toast.
Preheat the oven to 350 degrees F.
Sprinkle the streusel evenly across the top of the French toast. Bake, uncovered, for 55 to 60 minutes (more or less, depending on how "well done" you want the French toast). If the topping starts to brown too quickly while baking, place foil loosely across the top of the pan and continue baking until the French toast is done to your liking.
Serve warm with fresh berries, a sprinkle of powdered sugar and/or a drizzle of syrup.
Notes
Bread: you'll need about one medium-size bread loaf (18 to 20 ounces) for this recipe. If the bread has a thick, hard crust, trim it away before cutting into cubes.