Southern Style French Toast
This delicious Southern-style French toast (a lot of words!) is absolutely the best for a family brunch, especially for holidays. Crunchy on top, custard-style in the middle, and then just slightly toasted on the bottom. It will become one of your favorite “anytime” meals. I think mine turns out so yummy good because I bake it in my iron skillet that belonged to my Mamaw Headrick! You don’t have to use an iron skillet, but if you have one, use it!
INGREDIENTS
1/2 loaf of crusty French Bread, torn into small pieces (I use 1/2 of a 1 lb. loaf)
4 large eggs
1 cup whole milk
1/4 cup heavy cream
1/3 cup brown sugar
1 Tbsp. pure vanilla extract
Butter a 10-inch round iron skillet (or whatever pan you are using). Place bread, torn in small pieces, in the bottom of the skillet.
Mix together the remaining ingredients using a wire whisk. Pour evenly over bread. Cover and place in refrigerator overnight. Or, you can add the topping (recipe below), then go straight to the oven. Better if you do this the night before so the bread has time to soak up the egg mix.
Topping:
1/3 cup flour
1/3 cup brown sugar
1 Tbsp. ground cinnamon
1/4 tsp. salt
3/4 stick butter, cut into small pieces
Mix all dry ingredients together, then cut in butter until the butter is in small crumbs. Sprinkle crumb mixture evenly over the soaked bread. Bake in a preheated oven at 375 degrees for 45 minutes to 1 hour, depending on your stove. I baked mine for 45 minutes. When the top is crusty brown, you will know it is ready!
Serve topped with butter and warm syrup. Add fruit of your choice if desired.