For the French toast: Grease the baking pan with butter. Cut bread into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread (can be covered and stored overnight).
For the topping: Mix the flour, brown sugar, cinnamon, and salt in a separate bowl. Stir together using a fork. Cut butter in to smaller pieces and add the butter, and mix it all together until the mixture resembles fine pebbles.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Sprinkle the topping over the top. Bake for 45 to 1 Hour+ depending on desired firmness.
Scoop out individual portions. Drizzle with pancake syrup.
This casserole is one our favorites! It's great for using up those last slices of bread at the end of the week, and we love to use our eggs from our own backyard flock! It comes from Melissa's mother Mandy, who use to make it for us for breakfast during overnight visits during college. She knew it was one of my favorites! She always believed and shared in our vision of having our own farm. She supported and helped push us into working towards our dreams. We are glad we have this delicious recipe from her to help us cherish those memories. Melissa loves to continue the tradition and makes this dish with love for our family. So, in memory of Mandy, we are sharing it with you!
1/2 cup softened butter or margarine
1 cup sugar
20oz crushed pineapple
3 slices of bread (cubed)
Cinnamon & Sugar
Preheat oven to 350°
Cream together the butter/margarine and sugar. Add one egg at a time, then fold in the can of crushed pineapple (juice and all). Add sliced bread (cubed) and pour into a greased casserole dish.
Bake uncovered for 1 hour.
Sprinkle on mixture of cinnamon and sugar when taken from oven.