French Toast is a staple breakfast option in most homes, so dressing it up with a new recipe could be a lot fun. Mother’s Day is almost here and it doesn’t matter whether your Mom is still young, a grandma, or a great-grandma she could certainly enjoy a special breakfast made for her. But this doesn’t have to be “just” for mother’s day. You and the kids can make this great recipe for you all together anytime for any occasion and it doesn’t have to be only for Mom. French Toast is good for breakfast, for a special dinner, and for everyone! We found this recipe at The Pioneer Woman and not only is it delicious, but it’s easy! Make a quick trip to the store and grab the ingredients for a personal present for those you love.
French Toast Ingredients
- FRENCH TOAST
- Butter, For Greasing
- 1 loaf Crusty Sourdough Or French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 2 Tablespoons Vanilla Extract
- 1/2 cup Flour
- 1/2 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- Freshly Grated Nutmeg (optional)
- 1 stick Cold Butter, Cut Into Pieces
- Warm Syrup, For Serving
- Butter, For Serving
- 1 cup Fresh Blueberries, For Serving
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Next, crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. The next step you cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. After that add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.