Vanilla/Cinnamon French Toast Bake

 Who doesn't like a quick and easy French toast?
To change things up a bit, and not do the normal dip each slice in an egg mixture and place it on a hot griddle, I chose to do an overnight French toast. This turned out pretty amazing.
We are one of the lucky areas that still has access to a Nickles store.
So yes, I go there for discount breads, and day old sales. And if I'm lucky I sometimes hit days where they are selling test products. Those are always fun to try.
For this dish it doesn't matter if the bread is day old or not. It is probably better if the bread is a little old.

 I cut the whole loaf of bread into squares.

Placed them in a 9X9 pan.

Doused them with a milk mixture.

Those little tiny squares rested while I slept.

Pretty nice to have breakfast ready when you step out of bed.

 The topping may look a little different than the normal crumb topping.

That's because I am a save-a-lot, pack rat, and never waste.

I have leftover cookie crumbs that I keep in the freezer for topping cakes,

cupcakes, muffins and now for topping French toast bakes.....

It doesn't matter what kind of cookie. 

If I think they have sat to long I take a rolling pin to them and add them 

to my crumb bag in the freezer.

Of course, I don't tell anyone where the cookies went.

So I will stop being a crumb and get on to the recipe.....

Baked French Toast

1 - 15 oz. loaf Nickles Cinnamon Twirl Bread (cut into cubes)

8 large eggs

1 c. International Delight French Vanilla coffee creamer

1 c. milk

1/2 c. brown sugar

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 TBS vanilla extract

Topping:

2/3 c. brown sugar

2/3 c. flour

1 tsp ground cinnamon

6 TBS butter, soft

1/3 c. frozen cookie crumbs (optional)

Place bread cubes in a greased 9X9 casserole dish.

In large bowl, whisk eggs, coffee creamer, milk, brown sugar, cinnamon, nutmeg, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the cubes to allow the top layer of bread to absorb the liquid. Cover and refrigerate overnight.

For the topping (and I made this ahead too), combine brown sugar, flour, cinnamon, and butter. Use pastry blender to mix ingredients to a clumpy sand texture. Refrigerate until ready to use.

In the morning preheat oven to 350 degrees F.

Remove French toast mixture from refrigerator. Crumble topping over the bread cubes. Just before placing in the oven sprinkle on cookie crumbs. Bake uncovered for 40-45 minutes, until puffed, golden brown, and set. Make sure the center is not still wet. 

Serve with maple syrup.