Baked French Toast with Streusel Topping and Being Brave

Oh how I wish I were brave. For several years now, Kiddo, Hubby and I have spent our vacation time meandering along the Pacific Coast Highway. I fell in love with everything about the Pacific Northwest – the tiny towns, the friendly people, the beauty that surrounds you. Rising early in the morning to the cold, crisp, clean air. Hearing the cries of seagulls circling overhead and the rushing sound of a grey whale’s spray as she breaks to the surface.

If I were truly brave, I’d pack up everything and head up north to open a little bistro serving breakfast and lunch. It would be family style, with guests feeling right at home. I’m just not that brave. More than 60% of restaurants fail within the first year. A staggering 80% will not survive to see five years in business. Why? There are a number of factors – location, start-up costs and the most dreaded of all – yelp. In this day and age of trendy eateries, all it takes in one bad review and you may as well hang a sign on your door with a giant thumbs down symbol. Everything has to be perfect BEFORE the doors ever open. There is no room for mistakes. And no forgiveness should something go wrong. The power of the internet and opinion of others can snap a small business like a twig. It’s very scary out there. And yet I wish I were brave. Brave and younger – much, much younger.

Some of you might remember this offering from Calling on Home Cooks for Sunday Brunch Ideas. I was looking for brunch ideas and had offered up some of my favorite brunch recipes for consideration. While the Baked French Toast was not the winner, in my heart it is one of my favorites. Anything that can be assembled the night before and simply popped into the oven the next day is great when feeding a crowd. It allows plenty of time to scramble up a few dozen eggs and fry up a few pounds of bacon. Served along side fresh season fruit, the presentation is great.

Baked French Toast with Streusel Topping
French Toast
1 loaf sourdough bread, cut into 1-inch pieces
6 eggs
1½ cups whole milk
½ cup half and half
½ cup sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
pinch of salt

Spray a 13″x9″ casserole dish with non-stick cooking spray or liberally coat with butter. Set aside.

Cut bread into 1″ cubes. Place cubes in the casserole dish and distribute evenly.

In a large bowl, wish together eggs, milk, half and half, sugar, vanilla, cinnamon and a pinch of salt. Pour the egg mixture over the bread cubes. Cubes may begin to float. Gently press bread cubes into the dish to make sure they absorb all the custard mixture.

Cover dish tightly with plastic wrap to seal and refrigerate overnight. Next make the strudel topping.

Streusel Topping
½ cup All-purpose Flour
¼ cup Brown Sugar
1 Teaspoon Ground Cinnamon
½ stick butter, diced

In a small bowl, mix together flour, brown sugar and cinnamon until well-blended. Cut butter into spiced flour mixture. Break up into small crumbs.

Cover streusel topping tightly with plastic wrap and refrigerate overnight.

To Assemble and Bake
Heat oven to 350 degrees. While the oven warms, remove casserole dish and Streusel topping from the refrigerator. Uncover casserole dish and sprinkle Streusel topping liberally over the top of the French Toast.

Bake in the oven for 45 minutes, checking at 30. Remove French Toast from the oven and allow to rest on the counter to cool slightly, about 5 minutes, before serving.

Serve with warm Maple syrup and cups of fresh fruits.