Perfect for a lazy Sunday brunch, this decadent French toast has just the right balance of sweet, crunchy, and creamy gooey-ness.

French Toast

1 loaf sourdough or French bread
8 large eggs
2 c. whole milk
1/2 c. heavy whipping cream
3/4 c. sugar
2 Tbs. vanilla or almond extract

Topping

1/2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces


4 oz. pkg. Cherries, Apples + Maple SAHALE CRUNCHERS™

 

Topping
1/2 c. all-purpose flour
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
4 oz. pkg. Cherries, Apples + Maple
SAHALE CRUNCHERS™

Grease 9 x 13-inch baking pan with butter. Cut bread into 1” cubes and evenly distribute in pan. Add eggs tobowl and whisk. Add milk, cream, sugar, and vanilla. Whisk well until mixture is combined. Pour over bread.Cover tightly and refrigerate overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter and combine with dry mixture withfork until well combined. Add SAHALE CRUNCHERS™ and mix, be careful not to break up the almonds. Cover and store in the refrigerator.

When you're ready to bake the French toast, preheat oven to 350° F. Remove pan from the refrigerator andspread topping evenly over the top. Cover with foil and bake for 25 minutes. Take foil off and bake for another20 minutes until puffy and golden. NOTE: Do not remove foil cover too soon or almonds may burn.

Serve with butter and maple syrup.