Honestly I can’t even say how many times I make this. I made a trial recipe in anticipation for house guests I had coming. It went well. um… realllllly well. This recipe is so delicious. I make my own authentic sourdough so it was a reallly good. I learned the hard way- you really do have to let the bread get stale or dry it out somehow- that was the only batch that was a little less tasty (it still got eaten). Plus the more dried out it is- the more aromatic when it’s baking. I made it when my house guests were here. AND I made a batch the day before they were leaving (driving back home) and I had this chilled for them to take. FYI- it tastes good cold AND reheated. This is going in my big recipe book as a keeper! Guess I have to keep making my sourdough.
- 1 loaf sourdough bread (we used Pepperidge Farm loaf)
- 8 eggs
- 2 cups milk
- ½ cup heavy cream
- ¾ cup sugar
- 2 TB vanilla
- ½ cup flour
- ½ cup brown sugar
- 1 tsp. cinnamon
- ¼ tsp. salt
- ½ cup cold butter, cut into pieces
- Cut loaf into cubes and place evenly in a greased 9×13 pan.
- In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
- Cover your pan with Saran Wrap and refrigerate overnight.
- Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
- Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
- Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
- Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.