- 1 Loaf crusty bread, Sourdough or french is good (torn in large pieces)
- 8 whole eggs
- 2 Cups whole milk
- 1/2 Cup whipping cream
- 3/4 Cup Sugar
- 2 Tablespoons vanilla extract
- 1/2 Cup packed brown sugar
- 1 Teaspoon cinnamon
- 1/4 Teaspoon salt
- 1/2 Cup cold butter cut into pieces
- Fresh fruit
Place torn bread in a 9x13 baking dish.
In a bowl mix eggs, milk, cream, sugar and vanilla. Pour evenly over bread chunks. Cover tightly and store in fridge, Overnight is great! If you can't wait and want it now, then just set it aside while you make your topping.
In a separate bowl mix flour, brown sugar, cinnamon and salt. Add in butter mix till its crumbly! Then store in a Ziploc overnight! Or crumble over top and get ready to throw in the oven.
Preheat oven to 350°F. Sprinkle on crummy mixture. If you are using fruit you can add it before the crumbs, or have it fresh on the side (I made a quick fruit salad and roasted pecans that I added when it was done! yummm!) Okay, Bake for 45-60 min. At 45 min you get a soft pudding texture. the longer you wait the more firm it will be.