Baked French Toast

Darbs had late arrival for school today due to our state testing.  Hate this time of year!

She decided to have a bunch of kids over for breakfast.  I wasn't home to see if they enjoyed, but every speck was gone so, I will take that as a good sign.

The syrup started out to be our favorite coconut syrup, but I realized to late I was out of coconut extract so, substituted vanilla.  Vanilla worked awesome and the syrup was great.

Baked French Toast
from: Mormon Mavens via Pioneer Woman


Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
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 into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub).  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Vanilla Syrup


7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp vanilla extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving