This was delicious and very, very decadent! Great breakfast for holidays, or having guests – it’s easy to prep the night before and just toss in the oven in the morning before you eat.
I love dishes like that 🙂
If you’re only serving 2, I highly recommend you cut down this recipe. It makes a very full 9×13 pan, which is basically a week’s worth of breakfast (trust me…). It’s so sweet that after a few days, you’ll get a little tired of it if you eat too much!
Cinnamon Baked French Toast
1 loaf French Bread (I used a stale loaf of homemade sandwich bread I had)
8 large eggs
2 cups milk (can use skim)
½ cup heavy whipping cream
¾ cups granulated sugar
2 tablespoons vanilla extract
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces
Maple syrup-for serving
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
5. Serve warm with butter and maple syrup.