So when Bryant and I FINALLY got a quiet Saturday together, I knew I would be celebrating...with French toast. So I found one of those delicious recipes that I had bookmarked a while ago that looked divine: a cinnamon and sugar topped baked French toast. I loved that you prepare the night before so we still get a lazy morning together. It was also an incredibly easy recipe to halve or to third (like we did). Served with some fresh strawberries from our CSA box, Grade B maple syrup (maple syrup is a must!), and a side of eggs and bacon, it was exactly the kind of celebratory/lazy/delicious meal I was hoping for.
Cinnamon-Topped Baked French Toast
Taken from: Two Peas and their Pod
*To halve this recipe to serve 8, halve the ingredients and use an 8x8 baking dish. To cut this recipe into a third (like we did), cut the ingredients to approximately one-third and then serve in a 4x8 loaf pan (I had a glass loaf pan but a standard loaf pan would work as well).
- 1 loaf French Bread (I used challah)
- 8 large eggs
- 2 cups milk (I used skim)
- ½ cup heavy whipping cream (I used a little whole milk and one tablespoon of butter instead)
- ¾ cups granulated sugar
- 2 tablespoons vanilla extract
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 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.
- 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.
- 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.
- 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.
- Serve warm with maple syrup.