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It's all about the french toast on the blog today - One of my favorite things to make for a weekend brunch at home.

If you cannot tell by now, I am obsessed with brunch and breakfast - this is surprising for most people that know me because my weekday breakfast menu is limited to breakfast bars or yogurt and a cup of tea, but on weekends I go all out with brunch. I prefer making a spread at home and few times I go out - it's always to my favorite place - here

One of my favorite things to make for brunch is this baked french toast - it is seriously good stuff. It's super easy to make, but your guests will think you spent hours prepping and cooking. Last weekend, I had some friends driving through Dallas - so we agreed to meet up for brunch at mi casa. Baked french toast was the menu, a drizzle of honey, mounds of whip cream and you have got an amazing meal. 

Great food; Great Friends = Perfect start to my weekend.

The French Toast

  • 10 slices of bread (cut into cubes)
  • 1/2 cup buttermilk
  • 1/2 cup whole milk
  • 3 eggs
  • 1/2 cup sugar
  • butter

For the crumble

  • 1/2 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar (plus 1 tablespoon sugar)
  • 1 stick of cold butter, cubed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

Garnish

  • Cinnamon sugar
  • whipped cream

Coat baking pan with butter. Layer the cubed bread into the baking pan. In a seperate bowl, whisk together eggs, sugar and milk. Pour egg mixture over the bread. Cover the baking pan and put it in the fridge to rest for 1 hour (overnight is best). 

For the crumble: In a mixing bowl, combine flour, sugar, cinnamon, salt and nutmeg. Mix together till combined. Add in cubed butter and mix till you have a crumble texture (coarse texture). Cover and store in fridge until you are ready to bake.

When you are ready to cook this, sprinkle crumble over top and place in over at 350 F for 30 to 40 minutes.

Serve with whipped cream and/or sprinkling of cinnamon sugar

Prep time: 1 hour 15 mins / Serves 4 to 6