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Oh, yeah.
Now that maple syrup season is in full swing, we’ve been enjoying weekend breakfasts that basically center around syrup. I inevitably wake up a bit earlier than everyone else (moms really can’t sleep in, I’ve discovered), get this in the oven, we do some of our chores and when we’re dressed, the animals are fed, and the cow is milked, we sit down to this delicious meal (if you want it even faster, it can be made ahead the night before so you can get it in the oven early). A 9×13 pan of this barely lasts one breakfast!

1 loaf DAY OLD French bread (if it’s soft, it’ll be mushy. Cut it up and toast it in the oven if needed)
6 eggs
2 cups milk
3/4 cup half and half, cream, or additional milk
1/4 to 1/2 cup sugar (depending on your preferences)
1 Tablespoon vanilla extract
1 teaspoon cinnamon
For topping
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
3 Tablespoons cold butter
4 ounces cream cheese, cubed

Cut or tear bread into small pieces. Toast in oven, if needed, to prevent mushiness. Place in a greased 9x13inch baking pan. Whisk together eggs, milk, half and half (or substitute), sugar, vanilla, and cinnamon. Pour over bread in the pan. ***Optional: cover and refrigerate 2 hours or overnight.*** Preheat oven to 350F. In a small bowl, combine brown sugar, flour, and cinnamon. Cut butter into small pieces and add to the flour. Blend with fork until mixture resembles small crumbs. Sprinkle over bread, followed by evenly spreading cream cheese cubes over the top. Cover pan with foil and bake for 25 minutes. Uncover and bake for another 20 to 30 minutes, or until golden brown and no longer extremely wiggly. Bake longer if necessary.

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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