Recipe by Chef Rich O'Brien
Baked French Toast with Streusel Topping
This recipe was adapted from one that chef Rich O’Brien serves often to Ecology School students. If you would like more texture in the topping, add 1/2 cup Maine Grains Rolled Oats to the streusel mixture.
4 tablespoons butter, plus more for buttering
1 loaf of bread, torn into pieces
2 cups milk
½ cup heavy cream
¾ cups sugar
1 tablespoon vanilla extract
½ cup pastry flour
½ cup Maine Grains sifted whole wheat flour
½ cup brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
Maple syrup, to serve
Butter a large ceramic baking dish with butter. Place torn bread in it. In a large measuring cup, combine eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover pans and refrigerate them overnight.
When ready to bake, preheat the oven to 350°. Remove pan from the refrigerator and uncover. Combine 4 tablespoons butter, flours, brown sugar, cinnamon, and salt in a food processor. Pulse until the streusel topping looks granular. Sprinkle the topping over the bread. Bake until the custard is set and the topping is lightly browned, 30–35 minutes. Serve hot with maple syrup.