1 loaf of French bread (definitely try this with Challah or Hawaiian bread)
1 pint (2 cups) Daisy half and half
1 cup Tru Moo whole milk
3 T Pioneer sugar
1- 1/2 tsp. McCormick’s vanilla extract
1/2 tsp. McCormick’s ground cinnamon
1/2 tsp. McCormick’s ground nutmeg (freshly ground, if possible)
Cinnamon Crunch Topping
12 T Land O Lake’s butter (1-1/2 sticks)
1 c. light Domino’s brown sugar, packed
1 T light corn syrup
1 tsp McCormick’s ground cinnamon
1/2 tsp freshly ground nutmeg
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Combine ingredients together in a medium sized bowl until well blended. Cover and refrigerate overnight.
Slice the French bread diagonally into pieces about 1-inch thick. Generously butter a 9″ x 13″ baking dish. In a large bowl, whisk together the eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, freshly grated nutmeg and salt until well blended, but don’t overbeat. Dip each slice of bread into the egg mixture and arrange in pan in two rows. The first piece should be standing, but leaning back against the side of the baking dish, continue dipping and layering the slices until you have two rows of approximately 10 slices each. Pour the remaining egg mixture evenly over the dipped slices of bread. Cover baking dish with aluminum foil and refrigerate overnight.
In the Morning
Preheat oven to 350° F. Spread Cinnamon Crunch Topping evenly over the top of the French Toast Casserole and bake for about 35 minutes or until the casserole is puffed and a light golden brown.