Baked Cinnamon French Toast

by Chrissy

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Eat your hearts out.

This baked French toast is decadent, full of cinnamon-sugary flavor and perfect in texture.

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Some of my favorite memories of Christmas morning or other family gatherings, start with a sweet scent wafting out of the kitchen, down the hall, and into my bedroom, to gently alert me that it’s time to get up.

This is the only alarm that I wake up to, on the first time.

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Its impossible to snooze through fresh baked anything in the early morning hours. Even for me. Anyone who knows me can attest to the fact that my 10 alarms might still not even get me outta bed on a normal day.

God created a good little sleeper when He created me, so I’ll just embrace it. It’s a gift, I suppose.

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So, while many people wake up at the crack of dawn to open presents, I wake up to mack the food.

This baked French toast is pretty delicious as is, but it can certainly be topped off with fresh berries, a drizzle of syrup, or some fresh whipped cream.

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Yes, I said fresh whipped cream. I don’t believe in that canned stuff. Buy yourself some heavy whipping cream, and make it fresh. It tastes at least 7394 times better than the canned, preservative-laden whipping cream. Oh and Cool Whip…wait, I won’t even get into that nonsense.

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If you are going to indulge in whipped cream, just go with the real stuff. It takes 5 minutes to make and you can adjust the sweetness and flavorings, such as vanilla and spices, as your palate wishes.

Bingo. It doesn’t get any better, my friends.

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Here’s the snazzy how to:

Slice bread and cut into cubes.

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Butter baking dish. Place bread in dish and set aside.

Whisk eggs, milk, half and half, brown sugar, cinnamon, salt, and vanilla together.

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Pour egg mixture over bread pieces.

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Toss bread around to be sure all bread is covered in egg mixture.

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Mix together the cinnamon-sugar topping and sprinkle over egg-soaked bread.

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Cover and place in fridge overnight to bake the next morning, or you can bake it right away.

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Top with your favorite French toast toppings.

Baked Cinnamon French Toast

Print Recipe!

Serves 12

Ingredients:

9 eggs

2 cups half and half

1 cup milk* (can use all milk, or more milk to half and half ratio, but won’t be as creamy)

1/3 cup packed dark brown sugar

2 tsps cinnamon

1/4 tsp sea salt

11/2  Tbsp pure vanilla extract

1 lb loaf of French bread

softened butter for greasing baking dish (about 1/2 Tbsp)

Topping:

4 Tbsps packed dark brown sugar

4 Tbsps white sugar

3/4 tsp cinnamon

1/4 tsp ground nutmeg

3 Tbsp cold butter, cut in pieces

Directions:

In a large mixing bowl, whisk eggs. Add half and half, milk, brown sugar, cinnamon, salt, and vanilla and whisk until well combined. Set aside.

Butter the bottom and sides of a 9×13 baking dish. Its easy to just run a stick of cold butter around the dish, until the surface is well buttered, or you can use a pad of softened butter and a paper towel to coat. Cut bread into 1-inch cubes and place in dish.  Give the egg mixture another whisk and then pour evenly over bread.  Use a rubber spatula to gently toss and coat bread in egg mixture.

For topping, place brown sugar, white sugar, cinnamon and nutmeg in a small bowl and mix.  Add cold pieces of butter to cinnamon sugar mixture and break up butter with hands to combine mixture until crumbly texture. Spread topping evenly over the egg-soaked bread mixture, cover with plastic wrap and place in fridge until morning, being sure that it sits evenly in the fridge.

When ready to bake, preheat oven to 350 degrees, letting the dish sit out while oven is preheating.  Remove plastic from dish and place in the oven to bake for 40-50 minutes or until top is crispy and golden brown.  Stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.

Let cool for 5 minutes before cutting into squares.  Top with fresh berries, fresh whipped cream and a drizzle of maple syrup.

From the Little Yellow Kitchen,

Chrissy

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2 Responses to “Baked Cinnamon French Toast”

  1. Yum!! I always make cinnamon rolls on holiday mornings but I will have to give this a try!

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