Cinnamon Baked French Toast

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22.8.12

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I love breakfast, but I love bread even more. Put them together and you’ve got yourself French toast! The one thing that I don’t like about breakfast is getting up early to make it. I’m a last minute kind of girl, waking up 15 minutes before I have to be ready and out the door in the morning. I usually grab a piece of toast and eat it while I’m walking out the door. Healthy? Probably not.I wish I had more time in the morning to sit down, catch up on my social networks, enjoy a homemade smoothie, and take my time eating a hot breakfast. Feeling rushed is not one of the greatest feelings in the world. Thankfully with this recipe, you can prep everything the night before and just pop it in the oven in the morning. The best part? You get to use up stale bread that you couldn’t finish this week.

This recipe is also great for mornings after sleepovers, breakfast parties, and hosting guests since it makes so much. I’d love to wake up to the smell of this in my oven every morning!

Recipe adapted from The Pioneer Woman. I halved the recipe and used an 8×8 pan, but it’s totally worth it to make the 9×13 because my DB and I finished this off in less than two days by ourselves.

Cinnamon Baked French Toast

Ingredients

  • 1 loaf stale bread (I used challah)
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup AP flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed

Directions

  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
  8. Serve warm with maple syrup and butter, if desired.
http://lovintheoven.com/2012/08/cinnamon-baked-french-toast.html

74 comments :

  • Sarah Grace

    oooo goodness,,,my mouth is watering. yummy! :)

  • Valerie

    I love the idea of making a crumble topping for the baked french toast! Brilliantly delicious ;)

  • colpanna.com

    YUM! This is like bread and butter pudding but better! Perfect, like you say, for entertaining and not having to do batches of french toast only to finally sit down once everyone has eaten. Now to plan a brunch…

  • If Youve Seen My Mind...Id Love It Back

    I saw this on a recent episode of The Pioneer Women. It was on my to-do list…and you’ve inspired me to make it this weekend. Yum!

  • Lisa

    I’ve never been a french toast kind of person, but even I don’t think I could resist a bite of that.

  • Beth

    I had to try this when I saw it… but shortly after starting, I realized I had used all my heavy cream making pumpkin soup the night before. But, I did have left over pumpkin, so I adapted and subbed it for the cream then added a dash of pumpkin pie spice to the mix. NOMNOMNOMNOM. This was so delicious it should be illegal! Thanks for sharing with us. This will now be one of our holiday traditions… okay, who am I kidding, it will be a year-round tradition.

    • Anonymous

      I’m in the same boat, plus i just love anything pumpkin. When you substituted the heavy cream for pumpkin how pumpkin and spice did you use?

  • Niki

    I had to try this….actually made it in the afternoon, let it set til after dinner, then baked it before I went to bed. Like you, I am not fond of being up early so having to bake it an hour meant getting up earlier than I wanted! Having it already done and ready for re-heat was perfect for my son who had to be out the door by 5:45 am for baseball practice before school. Best part of all? the simple note he left me saying “best french toast I’ve ever had!”.
    I did think that 3/4 cup of sugar in the egg mixture sounded like a lot, and knowing there was also the brown sugar in the topping, I decided to cut the sugar in half for the egg batter and it was still good. This is definitely a special occasion treat and I will make it again!

  • Melissa

    Oooh, I bet diced apples tossed in cinnamon and sugar would add a nice touch to this dish too!

  • Arthur Smith

    That hits two birds right there. I could use leftover bread, and I won’t have to think about the cost of hoodia because this is enough to help me get thinner.

  • Jennifer

    Arthur, this is not really a recipe that will help with weight-loss. :) It’s probably delicious, but making french toast low-calorie would involve very little sugar, butter, no heavy cream, and probably a whole-grain bread. Even then you’d have to watch the number of calories you were consuming. :)

  • Manda

    Just wondering my family wants to do something like this for Christmas morning so I was thinking of making them on Christmas Eve but… I might not have time do you think it would be ok to make Sunday and not bake until Tues?

  • Jennifer

    Tried this recipe and it was delicious! Any bread will do!

  • Carrie Sparrow

    Would it make a big difference if I used regular whipping cream and not heavy?

  • Anonymous

    This is AMAZING!!! I made it for Christmas morning & it will be our family Christmas breakfast tradition from now on! Super easy to throw it together the night before. The cinnamon crumb topping just pushed it over the top. SO good. It was so good we all just kept eating spoonfuls of it cold throughout the day. Give this recipe a try, I swear you won’t be sorry!!
    Kind Regards,

    Beth

  • Anonymous

    Made this for my family for Xmas morning. My nephew said this was the best thing he ever tasted!!! It was so easy and just absolutely delicious. Thanks for sharing.

  • Anonymous

    I made this last night / this morning and its AMAZING! We served it with warm maple syrup and whipped topping!! I can’t wait for another gathering to make it again!

  • Anonymous

    After trying another similar recipe on Christmas morning and learning from my mistakes because it just didn’t turn out. I used up some of the left over fruit from the chocolate fondue we had last night (New Years Eve), this was awesome and easy.
    I also think adding almond slices and some apples mixed with brown sugar on top of this would taste amazing. Thank you.

  • Anonymous

    Can you use regular flour? What is AP flour? Thanks.

  • Anonymous

    I see that you halved the recipe, did you still bake it for an hour? Thanks!

    • admin

      hi there! if i remember correctly, i took it out at the 45-50 mark. but yes, i kept the time length pretty much the same.

  • J R Dasgupta

    Brilliant recipe, but it will suit those people who do’nt bother about calories, chlorestol etc. Please give me some recipes which are completely guilt-free! :-)

  • Linda

    This was hands down, banging’! Most definitely will make again.

  • nena

    :3 I just want you to know that I love your site! i really want to try all your recipes!! you should post up your recipes on foodgawker! Also, touche, i nearly went ballistic when i tried typing and couldn’t capitalize…i was so close to slamming my hand on my keyboard. hehehe

  • kARLA

    mADE THIS ON CHRISTMAS EVE AND BAKED CHRISTMAS DAY AND IT WAS BEYOND PERFECT. THIS COULD NOT HAVE COME OUT ANY BETTER BUT THOSE WHO MENTIONED ADDING APPLES TO IT MAY HAVE JUST HAVE DONE THE IMPOSSIBLE TO MAKE IT BETTER. THANK YOU SO MUCH FOR SUCH A GREAT RECIPE.

  • Cayla

    Would it be okay to keep it in the fridge about 20 hours before actually baking? My family loves breakfast for dinner but I don’t think I can make it in the morning. Can I do it the night before?

  • Peter

    Made this last night and just finished eating some – delicious. I did make the whole recipe, so lots of leftovers. What is the best way to reheat so it doesn’t dry out? Thanks

  • Nicole

    This is my second time making this and it is now one of my favorites!! Thanks for sharing :) Now I just have to learn to be patient until the morning!! Also, I too never have heavy cream on hand so I make my own…. Measure 1/4 cup + 2 Tbsp milk and add to it 2 Tbsp + 2 tsp of melted butter, mix them together and add it to the rest of the above ingredients and yummy, yummy!!! Is it morning yet????

  • Nicole

    This is my second time making this and it is now one of my favorites!! Thanks for sharing :) Now I just have to learn to be patient until the morning!! Also, I too never have heavy cream on hand so I make my own…. Measure 1/4 cup + 2 Tbsp milk and add to it 2 Tbsp + 2 tsp of melted butter, mix them together and add it to the rest of the above ingredients and yummy, yummy!!! Is it morning yet????

  • cATHY

    IT’S IN MY REFRIGERATOR NOW. i’M WONDERING HOW IT WILL TURN OUT BECAUSE i USED A LOAF OF CINNAMON BREAD FROM A BAKERY. iF IT TURNS OUT, THEN i’M THINKING THAT IN THE FUTURE i’LL MAKE BLUEBERRY SYRUP TO GO WITH IT. i THINK THAT WOULD BE WONDERFUL, OR WITH A RASPBERRY SAUCE. :)

  • Cathy

    I’m not sure why my previous comment was all in caps; however, just wanted to add that I made it today using chocolate chips, and it’s even better.

  • tracey

    how much is a stick of butter?

  • McGee

    Yes this nothing short of amazing!

  • McGee

    Yes this nothing short of amazing!

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  • Tichakorn

    Just wanted to let you know I tried your recipe this morning and it was perfect. So delicious. Thank you so much for sharing this with us. :)

  • stephanie W.

    I made this, it was so good, my family loved it!

  • Tracey Hanko

    This is an AMAZING breakfast. It has become a family favorite!

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  • Este

    Oooh Lekker

  • Sue W.

    I’m trying to cut back on eating out so I made this for breakfasts for the week. I couldn’t resist taking a taste once it was out of the oven. So good! I subbed half and half for the cream. Wonderfully custardy. Thanks for the recipe!

  • Sally

    This is a yummy looking variation of ….
    bread pudding!

  • Bella O'Keeffe

    Nice post. I be taught something tougher on completely different blogs everyday… It’ll always be stimulating to read content from other writers and observe a bit of something from their store… I’d prefer to make use of some with the content on my blog whether you don’t mind.. Natually I’ll provide you with a link on your web blog. Thanks for sharing. Irvine Roofing Contractors, 18242 McDurmott W., #G-2, Irvine, CA, 92614, US, 949-390-9929

  • lisa

    This was so good ! Used milk instead of the cream…baked 45 min. My kids beg me to make it when they have sleepovers ! Really good warmed up the next day too..

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  • Ashley

    Can you freeze this unbaked and thaw and bake it later?

  • Crystal

    Made it without the cream and used banana cream oatmeal in the crumb topping–yum!

  • Gwen Thompson

    I looks great. I plan on making it this weekend during a visit to New Orleans.

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  • jamie

    I am concerned my “crumbly mixture” isn’t correct. it’s some pebbles but still just a lot of the floury/brown sugar mixture … should I still add the whole amount?

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  • Cyn

    I can not find that bread in my town. can anyone tell me what bread i can substitute?

    • kim

      you can use any bread, as long as it’s stale. i used challah, but as mentioned in the recipe, you can use any loaf of stale bread. brioche is great too.

      • MELINDA

        i USED FRENCH BREAD AND IT TURNED OUT PERFECT. i DIDN’T LEAVE IT IN THE refrigerator OVER NIGHT LIKE THE RECIPE CALLS FOR AND IT STILL CAME OUT PERFECT

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  • MELINDA

    THANKS FOR THIS RECIPE. iT WAS A HIT AT MY CHURCH GROUP Christmas PARTY!!!!

  • Lynne

    This was perfection! We had it today for Christmas Day brunch. As we are southern hemisphere and it is summer I did have trouble with the butter in the topping melting as I was trying to mix it. in the end i put the ball in the fridge and then coarsely grated it over the bread mixture right before cooking it, and it came out brilliantly. 50 minutes was the right time for me. Next time i am going to put some blueberries in it too to offset the sweetness a little.

  • Lisa norton

    Sunday brunch

  • Kerry

    so like always I didn’t read the recipe all the way through before deciding to make it… How necessary would you say the let sit overnight part is?

  • Destiny

    What can I use in replace of heavy cream?

  • Franki

    Delicious! I modified this to work for my family. First of all I had to eliminate dairy. I only had whole grain boring sandwich bread in the house and that worked just fine. I used unsweetened coconut milk instead of the milk and heavy cream and coconut spread instead of the butter. I also used coconut palm sugar (a less processed sugar) instead of the brown and white sugar. It was great, I think I could cut back on the sugar and it would be just as good. I also halved the recipe and made it instantly instead of letting it sit over night because we wanted it for dinner:) Yum!

  • Amy Field

    This was so easy and delicious. I made it for a large crowd yesterday and it was devoured.

  • Ashley burnett

    my bread is not stale… Do you think it will still turn out right ?

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