Breakfast

Make-Ahead Baked French Toast

1 loaf crusty sourdough or French bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 tablespoons vanilla

Topping:

1/2 cup flour

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg (optional)

1/4 teaspoon salt

1 stick butter, chilled and cut into pieces

Fresh fruit (optional)

Maple syrup

Grease a 9-by-13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. Mix eggs with milk, cream, sugar and vanilla. Pour evenly over bread. Cover tightly and refrigerate several hours or overnight.

Mix flour with brown sugar, cinnamon, salt and nutmeg. Cut butter pieces into the dry ingredients until mixture resembles fine pebbles. Refrigerate, covered.

When ready to bake, heat oven to 350 degrees. Sprinkle crumb mixture over casserole. (If using fruit, sprinkle it on first.) Bake for 45 minutes for a softer, bread-pudding texture, 1 hour or more for a firmer texture. Scoop into individual portions, and drizzle with maple syrup. Makes 12 servings.

Per serving: 363 calories, 41 percent from fat, (9.1 saturated, 4.7 g mono) 162 mg cholesterol, 10 g protein, 43 g carbohydrates, 1 g fiber, 351 mg sodium