Cinnamon Baked French Toast

Total Time:
13 hr
15 min
12 hr
45 min

12 servings

  • French Toast:
  • Butter, for greasing
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract
  • Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Warm pancake syrup, for serving
  • 1 cup fresh blueberries, for serving
  • Special equipment: 9-by-13-inch baking pan

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

View All

Cooking Tips
More Recipes and Ideas
4.8 79
My family size is three so I cut all the ingredients in half. It was delicious everyone loved it. I think next time I will use three eggs instead of four. Will definitely make again item not reviewed by moderator and published
This dish was good but way to sweet for breakfast. The syrup sent it over the edge and is definitely not needed. Next time I make this I will cut the sugar by half and no syrup. I should've read the other reviews before making. This was definitely more like a dessert for me. item not reviewed by moderator and published
I made this for Christmas morning. Loved it. New tradition. item not reviewed by moderator and published
Have made this several times and each time do something a little different. I keep reducing the sugar in the egg mixture because it is very sweet. I also add chopped walnuts to the topping and recently added a couple of chopped apples to the pan in the morning just before baking. Delicious! item not reviewed by moderator and published
I've made this one twice but both times it was too soggy. The first time I used the eggs recommended and the 2nd time I reduced it but, the kids didn't like how soggy it still was. Maybe I need to use more bread. item not reviewed by moderator and published
Delish! Used a loaf of regular, boring italian bread (about 3/4 of the loaf) torn into bite size pieces. Put it in a 9x13 glass baking dish. Reduced the brown sugar to 1/4 C in the egg mixture and added some cinn. Cooked for 1 hr. Perfect! item not reviewed by moderator and published
Decadent and rich. I felt like we were eating dessert for breakfast! Not for every day but a great dish to make my family feel very special every now and then. item not reviewed by moderator and published
Yum yum yummy! item not reviewed by moderator and published
This was THE hit of my brunch! So easy and great that it can be prepared the night before and baked in the morning. Perfect with or without syrup. item not reviewed by moderator and published
So delicious! The cinnamon crunch topping makes superior! Would be perfect for dessert. But as is very sweet, I fee syrup would make it unbearable. Next time I will cut the sugar in egg mixture by 1/3-1/2. Also, too much butter for the crumb topping--I kept having to add more dry ingredients to get it to crumble. Next time I will use about 1/3 of the butter, with the same dry ingredients. I added oat to the crumb topping which added nice texture & slight crunch. Yum! item not reviewed by moderator and published
This great but my puffed up and cut recipe in half with extara egg. Taking a piece to my Boss..Really don't need syrup. Probale some whip cream for a change. item not reviewed by moderator and published
Indeed!! item not reviewed by moderator and published

This recipe is featured in:

Back-to-School Made Easy