The baked brunch everyone needs

Are you a toast and eggs kind of person? I'm not. Especially runny eggs. There is something about that gooey, yellow yolk oozing out that I can't stand. Watching someone dip their toast in it and then actually, physically put it in their mouth is to me what crunching an apple is to my husband's ears. 

If you like your eggs runny, I'm not judging. We've all got our preferences. I tend to like mine baked...in something delicious...that I can put maple syrup on!

Enter baked french toast.

I first discovered this beauty when some first-time mommy friends and I got together for a bring-your-own-baby brunch. Then our kiddos were less than a year old. Now they are all three and a half! Over the past three years I've tweaked it, added to it, and changed it up all kinds a ways. But this one is my favorite...for now. 

Now, my dad is quite particular about instructions. He likes to tell me that he used to have to read them in the wee hours of the morning at his former job, so they had to be good. He's since retired and has a lot more time on his hands...to read my blog...and give me some constructive criticism. Here's hoping I live up to his standards!

recipe adapted from thepioneerwoman.com

Ingredients 
French toast

• one loaf crusty french or sourdough bread 
• butta
• 6 whole eggs
• 1-1/2 cups milk (I like whole)
• 1/2 cup heavy cream
• 1/2 cup dark brown sugar
• 2 tablespoons vanilla extract
• 2-4 drops wild orange or tangerine essential oil
• 1 drop cinnamon essential oil
• you can also substitute orange zest and ground cinnamon for the essential oils. A good rule of thumb is: 1 tablespoon citrus zest = 8 to 14 drops of essential oil, 1 tablespoon dried spice or herb = ½ – 1 drop of essential oil, ½ – 1 teaspoon dried spice or herb  =  1 toothpick dip * *Dip a toothpick in the center of the bottle cap and then swirl the toothpick in your recipe or beverage

Topping

• 1/2 cup dark brown sugar
• 1/2 cup flour
• 1-2 Tablespoons ground flax seed (cuz it's good for you!)
• 1/4 tsp salt
• 1 drop cinnamon essential oil
• one stick of cold butter cut into cubes

Instructions

1. Butter your baking dish. I use a small rectangular pan or a square 9 x 9. Tear your bread into chunks, or cut into more evenly sized pieces, and spread over the pan. 

2. In a separate bowl, mix together your eggs, milk, cream, sugar and essential oils or zest/cinnamon. Pour over the bread, cover and pop it in the fridge overnight to soak in all the goodness. 

3. In a small bowl, place your topping ingredients, butter last. Using a pastry cutter or two knives, mix together until it gets crumbly. Transfer to a ziplock bag and store in the fridge until the next day. 

4. When you're ready to pop this deliciousness in the oven, preheat to 350. Spread your topping over the bread mixture and bake uncovered for 45-60 minutes. 

Serve with maple syrup or nothing at all because this is so moist and yummy, it doesn't really need help. Maybe a some fruit and a dollop of vanilla yogurt. 

Tried it? Like it? Changed it up? Let me know!