Baked French Toast

We had half a baguette leftover from yesterday's baking and I wanted a special breakfast this morning because it's Sunday and it's cold, and because we never eat breakfast.  I can hear the collective gasp among you, readers, but I assure you - we somehow get by just fine without the most important meal of the day.

Anyway, the baguette was calling out to be made into French toast, but Ryan was out for a long run and I had no idea when he would be home.  Instead of hovering by the door and worrying about the right moment to place custard-soaked bread slices on the just-hot-enough griddle, I threw together a bread-pudding inspired casserole that could be put in the pre-heated oven whenever my dear husband got around to returning home.

This could be assembled the night before (and kept in the refrigerator), or at least an hour before putting it in the oven.  Either way, I would let it sit at room temperature for an hour before you bake it.

Baked French Toast

Ingredients
6 or 7 slices of day-old French bread, torn into pieces

For the custard:
2 eggs
1/2 c. milk
1 tbsp. sugar
2 tsp. vanilla extract
1 tsp. cinnamon
dash of nutmeg or allspice
pinch salt

For the streusel:
2 tbsp. butter
2 tbsp. flour
1 tbsp. brown sugar
1 tsp. cinnamon

Arrange the torn bread in a small, prepared casserole dish.  In a mixing bowl, combine the eggs, milk, sugar, vanilla, spices, and salt.  Whisk together until very well combined, then pour over the bread, tilting the dish as necessary to make sure each piece is coated with custard.  Allow the bread to soak up the custard for at least an hour, turning as necessary to make sure all the bread is soaked.  Preheat the oven to 350 degrees and make the streusel topping.  Combine the flour, brown sugar, and cinnamon in a bowl with a fork, then mash the butter into it until the mixture is the consistency of coarse sand.  Sprinkle the topping over the bread just before putting it in the oven.  Bake at 350 for 40 to 50 minutes, until puffed and crispy around the edges.

Notes on this recipe:  This recipe makes enough for 4 people to have a small portion or for 2 people to have a very hearty meal.  You can use any kind of bread, but something crusty is best, as supermarket bread would likely dissolve in the custard.  Adjust the ingredients to suit your tastes, and for best results serve with a drizzle of real maple syrup.