BAKED CINNAMON FRENCH TOAST

by Rachel Schultz on July 31, 2012 · 14 comments

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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.

Baked Cinnamon French Toast
Serves 3-4

1/2 loaf of bread
4 eggs
1 cup milk
1/4 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
8 tablespoons unsalted butter

Preheat oven to 350 degrees.

Slice bread into 1 inch square pieces.

Coat an 8×8 dish with non-stick cooking spray and lay bread into pan. Whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour slowly over bread pieces, allowing them to absorb mixture.

Slice butter into small pieces and combine with flour, brown sugar, cinnamon, and salt. Mix dry ingredients together. You may like to slightly melt the butter to allow them to blend more easily. Spread cinnamon mixture over bread.

Bake in oven for one hour or until golden brown and crisp.


baked cinnamon french toast
 
Author:
Serves: 3-4
Ingredients
  • ½ loaf of bread
  • 4 eggs
  • 1 cup milk
  • ¼ cup heavy cream
  • ½ cup sugar
  • 1 tablespoon vanilla
  • ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice bread into 1 inch square pieces.
  3. Coat an 8x8 dish with non-stick cooking spray and lay bread into pan. Whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour slowly over bread pieces, allowing them to absorb mixture.
  4. Slice butter into small pieces and combine with flour, brown sugar, cinnamon, and salt. Mix dry ingredients together. You may like to slightly melt the butter to allow them to blend more easily. Spread cinnamon mixture over bread.
  5. Bake in oven for one hour or until golden brown and crisp.

 

Modified from The Curvy Carrot.

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{ 14 comments… read them below or add one }

Sara December 20, 2012 at 7:36 pm

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

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Rachel Schultz January 10, 2013 at 11:45 pm

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

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LaVonne "Vonnie" November 5, 2012 at 7:22 pm

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

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Rachel Schultz November 30, 2012 at 12:44 am

That’s the perfect occasion!

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wendy August 6, 2012 at 4:46 pm

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!!

Reply

Rachel Schultz August 6, 2012 at 11:15 pm

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

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signsandwonders2020 August 1, 2012 at 9:57 am

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

Reply

Rachel Schultz August 2, 2012 at 9:42 am

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

love,
Rach

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Kristen July 31, 2012 at 10:05 pm

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

Reply

Rachel Schultz July 31, 2012 at 10:13 pm

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

Love,
Rach

Reply

katefa28 July 31, 2012 at 9:30 am

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

Reply

Rachel Schultz July 31, 2012 at 9:33 am

Thanks so much! Cool blog. Thanks for reading.

Love,
Rach

Reply

Kat July 31, 2012 at 6:49 am

Do I whisk the eggs with the milk mixture?

Reply

Rachel Schultz July 31, 2012 at 8:42 am

Yes! Great catch, Kat. Thanks for reading!

Love,
Rach

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