One baguette of French bread, brioche, or sourdough Eight large eggs Two-cup milk Twenty-four percent viscous cream 1 tablespoon essence of vanilla twenty-five cups sugar 


Step - 1

Dish the bread into uniformly distributed 1-inch slices in a greased baking dish measuring 9 by 13 inches.  

Combine the eggs, milk, heavy cream, vanilla, and sugar in a medium basin; then, distribute the mixture evenly across the bread.  

Step - 2

Refrigerate the dish covered in plastic wrap for a minimum of four hours, or overnight.  

Step - 3

In a medium bowl, combine flour, brown sugar, cinnamon, and salt to create the topping. Incorporate butter into the mixture until a crumbly consistency is achieved.    

Step - 4

The oven should be preheated to 350°F prior to baking. Once the baking dish is unwrapped, equitably distribute the topping over the bread. 

Step - 5

Bake for 45–60 minutes, uncovered, depending on the desired tenderness.  

Step - 6

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