1 loaf sourdough bread
8 eggs
2 c milk
½ c heavy cream
3/4 c sugar
2 T vanilla
Topping
½ c all-purpose flour
½ c packed brown sugar
1 t cinnamon
¼ t salt
1 stick cold butter, cut into pieces
Grease a 9x13 pan with butter.
Tear bread into bite-size chunks and place evenly in the pan.
Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread.
Cover tightly and store in the fridge for several hours. (I put mine in overnight, it was about 10 hours).
In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
Cut in the butter with the pastry blender until it all looks nice and crumbly (like small pebbles).
Place in a Ziploc bag and put in fridge.
When ready to bake, take pan and bag out of fridge.
Remove wrap and evenly sprinkle the crumb mixture over the top.
Bake for 1 hour at 350 degrees (or 45 mins if you like it more soft and pudding-like).
You can serve with syrup, but we made a quick glaze with powdered sugar and milk. (2 c powdered sugar, 4 T milk)