Baked French Toast

1 large loaf whole wheat French bread

or 1 small loaf whole wheat French bread & 1 small loaf French bread

8 eggs

2 ½ cups milk; I used 1 large and 1 small can evaporated milk and 1% milk to equal 2 ½ cups of milk instead of the using the usual whole milk and heavy cream most recipes use!

½ cup brown sugar

½ cup sugar

2 tablespoons vanilla

¼ teaspoon fresh grated nutmeg

Topping

½ cup flour

½ cup brown sugar

1 ¼ teaspoons cinnamon

1 teaspoon fresh grated nutmeg

½ cup butter, not softened and cubed

Generously butter a 9X13” baking dish, tear breads into chunks and fill the baking dish.  Using a hand blender or a mixer beat the eggs, milks, sugars, vanilla, and nutmeg together well.  Pour over the breads, cover with plastic wrap, ** and let the bread sit for about 15 minutes until milk has started to absorb.  Meanwhile make the topping, using a pastry blender mix all topping ingredients until nice crumbly mixture forms.  When you are ready to bake the baked French toast sprinkle the topping over the bread and bake in a 350 degree oven for 45 minutes.  If you like a more crisp/firm French toast bake for a full hour.  Serve with a drizzle of melted butter and maple syrup; or syrup of choice. 

**You make start the Baked French Toast the night before.  Soon as you cover the bread/egg mixture with plastic wrap put the baking dish in the refrigerator and chill overnight.  If chilling the bread overnight put topping in a baggie and store topping mixture in the refrigerator too.