French Toast Crumble


We only ever very rarely have a big breakfast at breakfast time unless we are eating out, which never happens unless we are on holiday.  More often than not, something like this delicious breakfast casserole happens for supper.  So . . . I guess I am a breakfast for supper kind of a gal!   This french toast casserole is exceptional I have to say . . .  what is it about calling something a crumble that automatically makes it taste twice as delicious?






Maybe its because the word crumble calls up thoughts of something delicious and buttery and sweet.  Right on all three counts here!   This IS delicious, and butter and sweet, although not cloyingly so. 



 You have the almost bread puddingy custard-like base . . .  with just a touch of sweetness  . . .  nice.  It's real asset however is that rich and crisp, oaty, sweet crumble topping . . . 


Am I allowed to say WOW here?  I sure hope so because this was absolutely WOW!  That crumble topping tips it over the edge into scrumdiddlyumptious decadance!   I added cinnamon and ground cardamom and nutmeg for a bit of a spice.  Oh, I do love the warm baking spices, don't you??

 
Because it was supper we also had some crisp streaky bacon and chipolata sausages with it . . .  gluten free ones . . . nice, nice. 

And a drizzle of Maple Syrup. Because . . .  you just have to don't you.  If you take it easy on the carbs and sugar the rest of the week, a weekend indulgence is not so bad.  I don't do it very often, but when I do, what a delicious way to go! 



*French Toast Crumble*
Serves 6
(Can easily be doubled)
 
 
This is delicious.  You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch.  It smells heavenly when it is baking.  Serve hot cut into wedges with fruit, sausage, bacon and syrup. 
 

1/2 loaf of stale french bread (about 4 cups) cut into cubes
4 large free range eggs
240ml whole milk (1 cup)
60ml  double cream (1/4 cup)
65g of golden caster sugar (1/3 cup, can use white)
1 TBS vanilla extract
1/2 tsp cinnamon
1/4 tsp each nutmeg and ground cardamom 
 

Topping:
70g plain flour (1/4 cup)
55g soft light brown sugar (1/4 cup)
60g butter, cut into bits (1/4 cup)
20g oatmeal (1/4 cup)
pinch salt
1/4 tsp each cinnamon, nutmeg and ground cardamom  
 

Butter a large flan dish, about 1 1/2 inches tall.  Place all of the bread into the dish in a single layer.  Sprinkle with the cinnamon, nutmeg and cardamom.   Beat together the milk, cream, eggs, sugar and vanilla.  Pour over the bread evenly.  Cover tightly.  Place in the refrigerator to chill for several hours or overnight.
To make the topping whisk the sugar and flour together in a small bowl.  Stir in the salt and spices.  Drop in the butter.  Rub together until it forms big clumps.  Add the oats and rub the oats in.  You will want a mixture which resembles coarse bread crumbs.  You want some large clumps and some smaller clumps.  Cover and place in the refrigerator to chill. 
 

When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4.  Sprinkle the crumble mixture over top of the bread mixture.  Bake for 40 to 45 minutes until set and golden brown.  Cut into wedges to serve.


If you are open to a little bit of decadence this weekend, you can't go wrong with this!  What a delicious way to end the month of October on.  Excellent for breakfast, brunch or . . . yes, supper!   Bon Appetit!

Comments

  1. I hope this finds you and yours doing well. May we display your header on our new site directory? As it is now, the site title (linked back to its home page) is listed, and we think displaying the header will attract more attention. In any event, we hope you will come by and see what is going on at SiteHoundSniffs.com.

    ReplyDelete
    Replies
    1. Happy for you to display my header Jerry! Thanks!

      Delete
    2. Thank you so very much for giving permission. You can see your linked header under All, Cooking and the United Kingdom. If you could say something (preferably good) about SiteHoundSniffs.com here and there, I would greatly appreciate it.

      Delete
  2. Sounds delicious, I'm definitely going to make this one !

    ReplyDelete
    Replies
    1. You are going to love this Pam! Its fabulous and would make a great breakfast when you have the grandchildren over! xo

      Delete
  3. This is almost screaming Christmas Morning brunch!

    ReplyDelete
    Replies
    1. Oh, it would be perfect for that Monique! I can see your family digging in to this happily! You can easily double the recipe and bake it in a larger dish! xo

      Delete

Post a Comment

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.