French Toast Casserole

Unsalted butter, for greasing

1 loaf French bread

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/2 c. light brown sugar

2 T. vanilla

Topping:

1/2 c. light brown sugar

1/2 c. all-purpose flour

1 t. ground cinnamon

1/4 t. salt

1/4 lb. (1 stick) unsalted butter

Maple syrup, powdered sugar, or fruit, for serving

Preheat the oven to 350 degrees. Grease an 8 x 8" casserole dish with butter.

Tear the bread into chunks and place in the prepared dish. In a large bowl, whisk the eggs with the milk, heavy cream, sugar, light brown sugar, and vanilla. Pour over the bread.

While the bread soaks, make the topping: In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the bitter and use a fork or a pastry cutter to mix until crumbly.

Sprinkle the topping over the bread mixture in the casserole dish. Bake for 45-55 minutes, until golden.

To serve, top with syrup, powdered sugar, or fruit.

Note: The casserole can be assemble the night before without the topping and refrigerated until ready to bake the following morning. Let the casserole stand at room temperature for 15-20 minutes, then add the topping and bake.

Serves 6-8.

Adapted from Y'all Eat Yet?, p. 240.