Baked French Toast with Streusel Topping

 

1 loaf of bread torn into pieces

8 eggs

2 C. milk

½ C. heavy cream

¾ C. sugar

1 T. vanilla extract

½ C. pastry flour

½ C. Maine Grains sifted whole wheat flour

½ C. brown sugar

1 ½ tsp. ground cinnamon

¼ tsp. salt

Maple syrup to serve

 

Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.

When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 T. butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.