Breakfast Recipes

Cinnamon Baked French Toast

Written by Emily Buys

Cinnamon Baked French Toast

Cinnamon Baked French Toast


Who would love to wake up to this absolutely delicious Cinnamon Baked French Toast? My family and I enjoyed this perfect treat of a breakfast while at my family reunion. My mom found this Baked French Toast recipe from Pioneer Woman and just had to give it a shot. I have to tell you that every morsel was gobbled up and many wanted MORE! This recipe is going to be in my family for a long long time now because it was that good. My feeling is that if a meal or dish is really memorable, then it must be superb. This is one of those dishes that we still talk about. Another fabulous thing about this recipe is that you can make it the night before!!!

Cinnamon Baked French Toast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cup Whipping (heavy) Cream
  • ¾ cups Sugar
  • 2 Tbs Vanilla Extract
Topping
  • ½ cup All-purpose Flour
  • ½ cup brown sugar, firmly packed
  • 1 tsp Cinnamon
  • ¼ tsp Salt
  • 1 cube Cold Butter (1/2 cup), Cut Into Pieces
Instructions
  1. Grease 9x13 backing dish, with butter.
  2. Tear bread into chunks (or cut into cubes) and evenly distribute in baking dish.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in refrigerator for several hours or overnight. I vote for making the day before!
  4. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired.
  5. Add butter pieces to dry mixture and blend with fork or pastry blender, until mixture resembles fine pebbles. Store in a Ziploc baggy, in the fridge.
  6. When you are ready to bake the casserole, preheat oven to 350°. Remove casserole from refrigerator and sprinkle crumb mixture over the top.
  7. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
  8. Scoop out individual portions. Drizzle with maple syrup.
 

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Emily Buys

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