- 1 small loaf day-old French bread (or about 1/2 of a large loaf)
- 5 eggs
- 3 TB. sugar
- 1 tsp. PURE VANILLA EXTRACT
- 21/2 Cups whole milk
- 1/4 Cup flour
- 6 TB. packed brown sugar
- 1/2 tsp. PENZEYS CINNAMON
- 1/4 Cup (1/2 stick) butter
- 1 Cup blueberries
- 1 Cup strawberries, sliced
Lightly grease a 9x13 pan. Cut the bread in 3/4-inch slices. Layer in the pan, fitting snugly. In a bowl, lightly beat the eggs, sugar and VANILLA. Stir in the milk. Pour over bread; turn bread slices over. Cover and refrigerate overnight*. In the morning, pre-heat the oven to 375°. In a bowl, combine the flour, brown sugar and CINNAMON. Cut the butter in bits, add to the mix and rub together to make a crumb topping. Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread. Sprinkle with crumb topping. Bake at 375° for 35-40 minutes, until puffy and golden.
*Overnight soaking of the bread is what causes the dish to puff up and be very creamy when baked. If you don't have overnight, at least let it soak a few hours.
Prep. time: 15 minutes plus overnight in the fridge
Cooking time: 35-40 minutes
Serves: 6-8
Nutritional Information:
Servings 8; Serving Size 1 slice (149g); Calories 230; Calories from fat 80; Total fat 9g; Cholesterol 105mg; Sodium 240mg; Carbohydrate 30g; Dietary Fiber 1g; Sugars 14g; Protein 8g.
