BAKED CINNAMON FRENCH TOAST

July 31, 2012

Baking french toast? So much easier! Put it in the oven and forget about it until you’re ready to eat. This makes me feel like I’m having a little Christmas (morning) in July. You can even make ahead and refrigerate overnight.

BAKED CINNAMON FRENCH TOAST from Rachel Schultz

BAKED CINNAMON FRENCH TOAST
Serves 3-4

1 loaf of bread (about 18 ounces)
8 eggs
1/2 cup milk
1 and 1/2 cups heavy cream
1 cup sugar
1 tablespoon vanilla
1 cup flour
1 cup brown sugar
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup butter, sliced

Preheat oven to 350 degrees. Slice bread into 1 inch square pieces and place in a greased 9×13 baking dish.

BAKED CINNAMON FRENCH TOAST from Rachel Schultz BAKED CINNAMON FRENCH TOAST from Rachel Schultz

Whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour over bread pieces and stir to coat.

BAKED CINNAMON FRENCH TOAST from Rachel Schultz

In a bowl, combine flour, brown sugar, cinnamon, butter, and salt with your hands until a crumble forms. Sprinkle over bread. Bake for 40-50 minutes. Serve with maple syrup, fruit, pecans, powdered sugar, etc.

BAKED CINNAMON FRENCH TOAST from Rachel Schultz BAKED CINNAMON FRENCH TOAST from Rachel Schultz

BAKED CINNAMON FRENCH TOAST
 
Author:
Serves: 3-4
Ingredients
  • 1 loaf of bread (about 18 ounces)
  • 8 eggs
  • ½ cup milk
  • 1 and ½ cups heavy cream
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 cup flour
  • 1 cup brown sugar
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup butter, sliced
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice bread into 1 inch square pieces and place in a greased 9x13 baking dish. Whisk together eggs, milk, heavy cream, sugar, and vanilla.
  3. Pour over bread pieces and stir to coat.
  4. In a bowl, combine flour, brown sugar, cinnamon, butter, and salt with your hands until a crumble forms. Sprinkle over bread. Bake for 40-50 minutes.
  5. Serve with maple syrup, fruit, pecans, powdered sugar, etc.

 

Comments

  • Sara

    Can I make this the night before, and bake it in the morning?

    • Rachel Schultz

      Yes! I would wait to pour the egg mixture until the morning, however.

  • LaVonne "Vonnie"

    I do believe we will be having this for breakfast Christmas morning.

    • Rachel Schultz

      That’s the perfect occasion!

  • wendy

    is there a link for a printable version? can’t wait to make this, will be using Truvia instead of sugar and probably eveperated milk!!

    • I’m sorry; I’m not sure how to make printable versions. My only suggestion would be to copy and paste into a Word document. Hope that helps. Sorry I don’t have more info.

      love,
      Rach

  • http://lovelyseasonscomeandgo.wordpress.com
    Hi you have got to be one of the worlds greatest cooks. Can I come to your house for dinner! LOL

    • That is so nice! Haha. I’m blushing. Thanks for your support!

      love,
      Rach

  • Kristen

    It’ll be Christmas in August when I make it. Is heavy cream required? I was thinking of either condensed skim milk or fat free half and half

    • I think those would work out just fine! Thanks for reading and your comment.

      Love,
      Rach

  • Reblogged this on Sound Body, Sound Mind and commented:
    Yummmm.

  • Kat

    Do I whisk the eggs with the milk mixture?

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