With a warm, crunchy cinnamon streusel topping!
*Make 24 hours in advance!
1 loaf (13 oz.) whole wheat french bread
8 large eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cup granulated sugar or honey granules
2 Tbs. pure vanilla extract
Pure maple syrup, warmed
1/2 cup whole wheat flour
1/2 cup brown sugar or Sucanat sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
1/2 cup (1 stick) cold unsalted butter, cut up
Grease a 13 x 9-inch baking pan. Cut bread into bite-sized cubes and place in pan.
In a large bowl, whisk eggs, milk, cream, sugar (or honey granules), and vanilla. Pour evenly over bread, being sure to coat the bread evenly. Cover pan with plastic wrap and store in refrigerator 24 hours prior to baking.
In a separate bowl, mix flour, brown sugar (or Sucanat), cinnamon, and salt. Cut butter into the dry mixture using a fork, pastry mixer, or your hands, until butter resembles pea-size pieces. Be sure not to over-mix causing it to clump into big chunks. Cover and store in refrigerator.
When you are ready to bake french toast, preheat oven to 350 degrees F. Let pan sit at room temp. while oven preheats (so your not placing a cold pan immediately into a hot oven). Sprinkle streusel topping evenly over top of bread. Bake, uncovered, for 50-60 minutes, or until the bread is set and golden brown.
Serve with warm maple syrup.