Cinnamon Baked French Toast

UPDATE:

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!!

 

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Yield: 6

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Total Time: 50-55 Minutes

Ingredients:

1/2 loaf of French bread, cut into large cubes
4 eggs
1 cup of milk (I used 2%)
1/4 cup of heavy whipping cream
1/4 cup + 2 tbsp white sugar
1 tbsp vanilla extract
1 vanilla bean, seeds removed

Streusel Topping:

1/4 cup of flour
1/4 cup of brown sugar
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup of unsalted butter, cut into pieces

Directions:

Cut the French bread into large chunks then place them evenly into an 8x8 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 until ready to use. When yo 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!!

Recipe and photos by For the Love of Cooking.net
Original recipe by Pioneer Woman and Two Peas and Their Pod

 

 

 

 

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23 Responses to “Cinnamon Baked French Toast”

  1. 1

    Carol @There's Always Thyme to Cook — January 25, 2012 @ 6:47 pm

    Saw it the other day and thought it looked fantastic! Good luck with the web issues.

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  2. 2

    momgateway — January 25, 2012 @ 6:49 pm

    Baked French toasts are always a hit with my family. Thanks for the recipe.

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  3. 3

    Mary — January 25, 2012 @ 6:49 pm

    the french toast looks amazing – my girls would adore this!! Hope the tech difficulties work out soon – I know how frustrating it can be – all of a sudden today blogger won’t let me upload photos from my computer!!! Ahhhhhhhhhhhh
    Mary x

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  4. 4

    Lyndsey@TheTinySkillet — January 25, 2012 @ 6:54 pm

    This looks really good, I have been wanting to make a baked French toast. So I’m glad that you re-posted this one. Good luck with getting everything up and running. I have been MIA for a bit, but just because I’ve been getting things done around the house that I have been neglecting.

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  5. 5

    Andrea@WellnessNotes — January 25, 2012 @ 8:08 pm

    I hope your technical difficulties will be over soon!

    The French toast looks amazing!

    [Reply]

  6. 6

    Smokin Don — January 25, 2012 @ 9:27 pm

    Hang in there Pam, the site looks super to me & you will be back in business soon, I think! My wife will enjoy this recipe. Don

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  7. 7

    Becca@learnasyougocook — January 26, 2012 @ 12:34 am

    I know sorry about your tech issues hope you have stress free days soon!

    [Reply]

  8. 8

    Words Of Deliciousness — January 26, 2012 @ 1:34 am

    I have made a similar baked french toast before, this one looks delicious. Hang in there with the technical issues, I am sure everything will work out soon.

    [Reply]

  9. 9

    Joanne — January 26, 2012 @ 2:03 am

    I can only imagine your stress…and how much you want to strangle someone…because I’d be feeling the same way! Here’s to a better blogging tomorrow!

    This French toast looks AMAZING. What I really wish I had had for dinner.

    [Reply]

  10. 10

    Sprinkle Some Sunshine — January 26, 2012 @ 4:07 am

    My daughter saw this & wants me to make it asap! :)
    P.S. your websight seems to be working perfectly for me!

    [Reply]

  11. 11

    Mary — January 26, 2012 @ 5:38 am

    YAY! So glad you are back up again. What a hassle for you. And yet, you have a gorgeous site, when it is up and smoothly running. Fingers are crossed for less stress headed your way in the VERY near future!

    This really is delicious. I made it forever ago, when PW initially posted it. I’d forgotten all about it. I thought it was amazing without even adding syrup.

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  12. 12

    grace — January 26, 2012 @ 7:24 pm

    i would battle any and all technical difficulties for my very own slab of something like this. what a dream. :)

    [Reply]

  13. 13

    Deena@StayatHomeFOODIE — January 27, 2012 @ 3:29 am

    Is this even legal?! It just looks so so good!

    [Reply]

  14. 14

    Chels R. — January 28, 2012 @ 11:51 pm

    That looks incredible!!!

    [Reply]

  15. 15

    Denise — January 29, 2012 @ 5:34 am

    Glad to see that it was just technical problems and not something much worse. You are so consistent in posting and letting people know when you will be gone that I thought something terrible had happened when no new posts showed up until today, I don’t want to minimize your stress, I am just glad that you are O.K.

    [Reply]

  16. 16

    sam — January 29, 2012 @ 11:17 pm

    It looks like you forgot to add the cinnamon for the topping in your recipe. Maybe I’m totally wrong, but it’s in the ingredients and the title but not in the act steps. This looks amazing though!

    [Reply]

  17. 17

    Nevine @ Tableya — January 30, 2012 @ 12:16 pm

    This looks delicious. I love cinnamon anything:)

    [Reply]

  18. 18

    Bettie — February 3, 2012 @ 8:42 pm

    There is white sugar on the ingredient list. I assumed that I should add it to the egg mixture. That’s what I tried anyway; its in the oven now so we will see how it turns out!
    Love your recipes! I use them all the time…

    [Reply]

    • Pam replied: — February 3rd, 2012 @ 9:48 pm

      Bettie,

      You do add the sugar to the egg mixture – thanks for letting me know about the error in the recipe. I have corrected it.

      I hope you love it as much as we did!

      Cheers,
      Pam

      [Reply]

  19. 19

    Kimberly — February 14, 2012 @ 1:31 pm

    This is another winner!! I used your french bread recipe and made this yesterday only substituting the milk/heavycream with unsweetened vanilla almond milk. I also added a little bit of oats to the crumble – yummy!!!

    [Reply]

  20. 20

    Jazmin — February 20, 2012 @ 12:45 am

    I was wondering how many hours is required for the desired effect since it’s an alternative to having it sit overnight, I wish to make this for my culinary night class. Thanks in advance.(:

    [Reply]

  21. 21

    Jim — May 7, 2012 @ 7:52 am

    Made this dish on Sunday for the family. Didn’t have a vanilla bean so I used a little more vanilla extract (1/2 teaspoon) and let it soak overnight. It was delicious!!!! Thanks for sharing.

    [Reply]

  22. 22

    Chelai — September 11, 2012 @ 6:58 am

    Made this last night for breakfast for dinner. It was great and there were leftovers this morning which were good too. Thanks!

    [Reply]

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