Baked French Toast

We had this last weekend when Jill, Scott and Haden came for the weekend.  I just love when you can make breakfast the night before!!  This recipe comes from Ree Drummond, The Pioneer Woman!  Have you watched her new show on Saturday morning?  I think she has been on twice and is fun to watch.

I made the recipe as stated, but it would be great with blueberries added to it!

Ingredients
FRENCH TOAST
1 lb loaf crusty sourdough or french bread
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla extract

TOPPING
1/2 cup all-purpose flour
1/2 cups firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

DIRECTIONS
Grease 9X13-inch baking dish with butter.  Cut bread into cubes and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into mixture until  mixture resembles fine pebbles.  Store in a Ziploc bag in the fridge.
When you are ready to bake the casserole, preheat oven to 350 degrees.
Remove casserole from fridge and sprinkle crumb mixture over the top.  If you add fruit, sprinkle on before the crumb mixture.
Bake for 1 hour.