Baked Cinnamon French Toast

The other day I was craving cinnamon toast.  Which was weird because I normally don’t crave carbs all that much.  It’s usually cheese and chocolate (or salt) for me.

But, this craving lasted for a good 48 hours, so in my book, that means that I will usually give in.  I figure if it hangs around for that long, it deserves some attention.  And, with a nice Sunday morning ahead of me, I figured I would (yet again) prep the night before and have a nice cinnamon French toast casserole ready to go the next morning.  I’m totally loving these make-ahead meals right now.

I halved this recipe because I actually didn’t have my large pan in my possession at the time.  Instead, I used my 1.5-quart casserole dish to make the French toast in, and this worked just fine.  It was enough for about 4 large servings.

And what can I tell you about this dish?  A sweet and crunchy cinnamon-glazed topping over buttery, golden bread awaits you.  I’m glad I gave into this one.

 

 

Baked Cinnamon French Toast

Servings: about 4

 

Ingredients

1/2 loaf sourdough bread, torn into large pieces

4 eggs

1 cup whole milk

1/4 cup hevay 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 (1 stick) unsalted butter, in pieces

 

Instructions

1. Generously spray a 1.5-quart casserole dish with cooking spray.

2. Evenly spread the sourdough pieces on the bottom of the pan. (It’s ok it they layer a bit.)

3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla.

4. Pour the egg mixture evenly over the bread.  Cover tightly with plastic wrap and chill for several hours (preferably overnight.)

5. In a separate bowl, combine the flour, brown sugar, cinnamon, salt, and butter pieces. Using a pastry cutter or your fingers, mix the ingredients together until they resemble coarse sand.  Cover the mixture tightly with plastic wrap and chill until ready to use.

6. The next day, preheat the oven to 350 degrees.

7.  Evenly sprinkle the dry ingredients over the bread.

8. Bake the cinnamon toast until lightly golden and crisp, about 1 hour.  Serve immediately with butter and maple syrup, if desired.

 

Source:   The Pioneer Woman.

 

March 20, 2012 - 5:18 am

Blog is the New Black - This looks delicious and sinful!

March 20, 2012 - 6:30 am

Caroline @ chocolate & carrots - This is genius! I’m so craving this now for breakfast.

March 21, 2012 - 12:04 am

myfudo - I am craving for a delicious and healthy breakfast option…The fact that this is easy to prepare is a welcoming bonus! Thanks for sharing!

March 21, 2012 - 12:45 am

Dianna - Is there some special reason for using sourdough bread in this recipe? Is it ok to substitute French bread or something similar without the sour taste?

March 21, 2012 - 8:34 am

srlacy - Hi Dianna-

Absolutely! I used sourdough because I had seen it as an option in the original recipe and wondered about the sour taste, too. It actually wasn’t bad at all! But you can use French bread or whatever other kind of bread you like. I think a cinnamon swirl bread would be awesome!

March 22, 2012 - 2:30 pm

Memoria - I really really do not like French Toast because of the soggy, eggy flavor it has, but my friend convinced me to try out a Cooking Illustrated recipe that eliminated that factor. Just when I was about to try out that recipe, I found yours and clicked on the link to Pioneer Woman. I read how this recipe did not yield a soggy texture if baked for an hour; however, it still came out soggy and eggy for me. Even after cooking the underside for an additional 20 minutes. So, for those of you who don’t like an soggy, eggy French toast (which goes against the point of French toast, I guess haha), don’t make this recipe. The only good thing about it was the topping. I had to throw away almost all of the dish. Fortunately, I made half of your recipe (1/4th of PW’s recipe?), but it was still a waste of ingredients. Now I know not to ever eat any version of French Toast no matter what haha. Thanks for sharing this recipe anyway. My curiosity is now gone.

March 23, 2012 - 2:30 pm

Brenda - WOW! I made this for my co-workers using ciabatta (that’s all I had in the house) and it still turned out delicious. Our staff meetings on Friday morning are at 8:15 (office opens at 8am) and by the end of the staff meeting there was absolutely none left. So easy to assemble too. Loved this!!!

April 3, 2012 - 11:39 pm

Tangent Tuesday — Koko Likes - [...] to be up in Alaska with Q for Easter. I was thinking for Easter brunch I would make a strata, baked French toast, and these coconut macaroon nutella nests. A random grouping, but we have limited kitchen supplies [...]

June 14, 2012 - 3:34 pm

Super New Casserole Recipes Website Coming to a Screen Near You! | RecipeLionBlog - [...]  Baked Cinnamon French Toast from The Curvy Carrot [...]

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