Tuesday, March 5, 2013

Cinnamon Baked French Toast

Holy moly. I originally pinned this recipe about a year ago and last week, I had the divine pleasure of finally enjoying this heaven-sent breakfast dish. I say heaven-sent because not only is this one of the most delicious things you've ever put in your mouth, it's also one of the easiest make-ahead breakfast dishes out there.

Cinnamon Baked French Toast
From The Pioneer Woman
Yield: one large casserole (about 12 servings)
Prep Time: 20 minutes
Wait Time: 8-12 hours
Bake Time: 45 minutes-1 hour
Total Time: about 9-13 hours


1 loaf crusty sourdough or french bread
8 whole eggs
2 cups milk
1/2 heavy whipping cream
3/4 cup sugar
2 tablespoons vanilla extract

{for the topping}

1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cut into pieces

Homemade Buttermilk Syrup


The night before you plan to serve, grease a 9x13-inch casserole dish. Tear bread into chunks and evenly distribute in the pan. Mix together eggs, milk, cream, sugar and vanilla. Pour evenly over bread. Cover tightly and store in the fridge overnight.

In a separate bowl, mix flour, brown sugar, cinnamon and salt. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Story in a Ziploc bag in the fridge.

When ready to bake, preheat oven to 350 degrees. Remove casserole from the fridge, uncover and sprinkle evenly with crumb mixture. Bake for 45 minutes to an hour, or until top is crispy and browned. Scoop out individual portions and serve with homemade buttermilk syrup.


Yolonda J. Washington // DesignRoundup said...

Looks great...my mouth is watering. Kind of remind me of bread pudding.


Krystal said...

that sounds ridiculously good!

Mode a'Portee said...

Sure looks heavenly.. Im goin to try it this weekend..Thanks for sharing!