Baked French Toast

Baked French Toast

2 loaf sourdough bread ( pepperidge farm)
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 packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

Grease a 9 by 13 pan with butter.  Tear bread into bite-size pieces 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 or over night.
In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a 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 minutes if you like it more soft and pudding-like.