strawberry shortcake cheesecake




Ingredients

1 loaf sourdough bread (we used Pepperidge Farm loaf)
8 eggs
2 cups milk
½ cup heavy cream
¾ cup sugar
2 TB vanilla
Topping:
½ cup flour
½ cup brown sugar
1 tsp. cinnamon
¼ tsp. salt
½ cup cold butter, cut into pieces

Instructions

Cut loaf into cubes and place evenly in a greased 9x13 pan.
In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
Cover your pan with Saran Wrap and refrigerate overnight.
Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.



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