FRENCH TOAST BAKE

• 1 large loaf of crusty bread (I like using sourdough)
• 8 eggs, beaten
• 2 cups of milk
• 1/2 cup heavy cream
• 3/4 cup sugar
• 2 tbs pure vanilla 

TOPPING

• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt 
• 1 stick cold butter, cut into small pieces

1. Rough chop loaf of bread into cubes and place evenly into a greased 9x13 baking dish. 
2. In a medium bowl, whisk together eggs + milk + cream + sugar and vanilla. 
3. Pour egg mixture evenly over bread.
4. Cover your dish with saran wrap and refridgerate over night. 
5. In a small bowl mix together flour + brown sugar + salt and cinnamon. 
6. Cut butter into sugar and flour mix until crumbly. You can do this morning of, but I do night before and place in ziploc bag until morning. 
7. Take baking dish + sugar mix out of the refridgerater in morning. Sprinkle topping evenly over bread. 
8. Bake uncovered at 350° for 45 minutes to 1 hour.