Ingredients
Scale
FOR THE FRENCH TOAST:
- 1 loaf Sourdough or French bread
- 8 large eggs
- 2 cups whole half and half cream
- 1/2 cup brown sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
FOR THE TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick cold butter, cut into pieces
- 1 cup coarsely chopped pecans
OTHER:
- Warm pancake syrup, for serving
- 1 cup fresh blueberries, for serving
Instructions
FOR THE FRENCH TOAST:
- Grease a 9×13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
- Whisk together the eggs, half and half, brown sugar, vanilla and salt and pour evenly over the bread.
FOR THE TOPPING:
- Mix the flour, brown sugar, cinnamon, salt and pecans in a bowl. Stir together using a fork. Add the butter and cut it in using a pastry cutter until the mixture resembles fine pebbles.
- Sprinkle the crumb mixture all over the bread and bake in a preheated oven at 350° for 45 minutes – 1 hour depending on desired doneness.
- Serve with warm syrup and blueberries.
Nutrition
- Serving Size: 1
