Cinnamon Baked French Toast
I am very sorry for all of the technical difficulties over the last few weeks. I am in the process of switching from a shared server to a virtual private server and my host has been having a lot of problems. I am hoping that once the header gets fixed that we will have no further problems… fingers are crossed! I am sorry for any inconvenience this has caused and I appreciate your patience. Getting the new website up and running has been extremely stressful and full of problems but I am hoping we will have all of the kinks worked out soon. I know it will be worth all of this stress in the long run but at the moment all I feel like doing is SCREAMING! Instead I am taking deep breaths and trying to stay calm – most of the time ;-).
I am re-posting this Cinnamon Baked French Toast because most of my readers never saw this recipe. I will be back to posting a new recipe tomorrow if all goes well. Thanks again for hanging in there with me!
I saw this recipe (orginally from the Pioneer Woman) on Two Peas and Their Pod and couldn’t wait to make it for my family. It was great because I prepared everything the night before and popped it into the oven when we woke up the next day. My son kept telling me how good it smelled while it baked and I agreed – it smelled delicious! I planned on making it just for my kids & husband but I couldn’t resist and tried a few bites. It was amazing!!! I plan to make this whenever we have overnight house guests or for special occasions. You can eat it plain but it tastes extra delicious drizzled with maple syrup. My kids gobbled up the leftovers for breakfast the following day and said it was just as yummy! Make this dish, you won’t regret it. Thanks Maria and Ree!
Side note to my sister Dana – you will LOVE this recipe!!!
Cut the French bread into large chunks then place them evenly into an 8×8 inch glass pan that has been coated in cooking spray. Combine the eggs together with the milk, heavy cream, sugar, vanilla extract, and seeds from the vanilla bean. To remove the vanilla seeds from the pod, slice the pod down the center lenghtwise being careful not to cut all the way through the pod. Using a knife or your fingernail, scrape all of the seeds out from the center of the pod. Whisk the egg mixture until really well combined then pour evenly over the bread cubes. Cover with saran wrap and place into the refrigerator for several hours or overnight.
In another bowl, combine the flour, brown sugar, cinnamon, and salt together. Add the butter and cut into the dry ingredients using a pastry cutter or your hands until crumbly. Cover with saran wrap and place into the refrigerator for several hours or overnight until ready to use. When you are ready to bake the French Toast, preheat the oven to 350 degrees. Remove the baking pan from the refrigerator and sprinkle the top with the streusel mixture evenly.
Place into the oven and bake for 40-45 minutes, or until the French toast is set and golden brown. Let it cool for a few minutes before slicing. Top with butter if desired and drizzle with maple syrup. Enjoy!!