French Toast Casserole

9 OR MORE HOURS BEFORE SERVING:

Cut or tear a loaf of hearty white bread into bite-sized pieces (I use my Artisan Bread, making two loaves at a time and reserving one of the loaves for this a few days after baking.)

Place pieces of bread in a greased 9x13 baking dish.

Pour the following mixture over the bread:

8 whole eggs

2 1/2 cups whole milk (use up to 1/2 cup cream if desired)

2 Tbs. sugar

2 Tbs. vanilla extract

Refrigerate the bread-egg mixture in the dish for 8 hours.  (If you want this for breakfast, prepare the pan the night before.  If it's for dinner, prepare it in the morning and refrigerate it all day.)

10 MINUTES BEFORE BAKING:

Preheat oven to 350.

Cut together the following ingredients for the topping.*

1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1 tsp cinnamon

1/4 tsp salt

1 pinch nutmeg (optional)

1 stick cold butter, cut into pieces

* You may also prepare the topping in advance and place it in an air-tight container in the refrigerator until ready to use.

Sprinkle the topping on the casserole.

Bake for 45-60 minutes, depending on preference for softer or firmer texture.

Serve with fresh fruit, whipped cream, and/or syrup.

Adapted from: https://thepioneerwoman.com/cooking/cinnamon-baked-french-toast/