Oh mama. This is no low-cal breakfast, let me tell you that. But it is delicious! This comes from the Pioneer Woman (so obviously it's not low-cal!) and that woman sure knows how to make food. I made this a year or so ago for the first time, forgot about it, then recently remembered and tried it again. Basically you take old french bread, pour an egg/cream mixture over the top, let it sit in the fridge overnight, top it with a yummy brown sugar topping, and pop it in the oven. It's too easy!
Cinnamon Baked French Toast
1 loaf crusty sourdough or french bread
8 whole eggs
2 cups whole milk (or 2%)
1/2 cup heavy cream
3/4 cups sugar
2 T. vanilla extract
1/2 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
1 stick cold butter, cut into pieces
chopped nuts, optional (I did pecans)
Grease a 9x13 pan. Tear bread into chunks or cut into 1 inch cubes. Distribute evenly in the pan. Combine eggs, milk, cream sugar and vanilla. Pour over bread, cover tightly and let sit in the fridge overnight or at least several hours.
Combine the flour, sugar and cinnamon in a small bowl. Cut in the butter with a pastry blender until the size of peas. Stir in the nuts. Store in a ziploc bag in the fridge until ready to bake.
Preheat oven to 350 degrees. Pull out of the fridge - sprinkle topping evenly over the bread. Bake for 45 minutes to 1 hour. 45 minutes will leave it more bread pudding-like, 1 hour will be more done.
I halved the recipe and baked it in an 8x8 for about 40 minutes. It was definitely more bread pudding like. The first time I made it, it was more done. so I wanted to try it this way.. I personally prefer it a little more well done, but PW likes hers less done. Do whatever you prefer!Pioneer Woman