Recipe Background
Cinnamon French Toast Bake offers a warm aroma and rich, custardy texture, perfect for sharing and adaptable to personal taste.
Cinnamon French Toast Bake fills the kitchen with the warm aroma of cinnamon and vanilla, mingling with the subtle tang of sourdough. As it bakes, the house comes alive with these comforting scents. The dish emerges with a golden, slightly crispy top, creating a contrast to its soft, custardy interior. Each bite offers a gentle sweetness, balanced perfectly with the spice and deep notes of brown sugar.
Serving this dish is its own reward. Tear-and-share style, it invites everyone to gather around, plates in hand, ready to pull at the tender pieces. The texture can vary depending on bake time—go for an hour if you prefer a more structured slice. This flexibility makes it adaptable for various preferences, ensuring every family breakfast is a custom experience.
A small technique tip: ensuring the bread is well soaked results in that classic pudding-like texture everyone craves. Yet, the bake invites playful adjustments. Try adding a sprinkle of optional nutmeg for an extra layer of warmth, or finish with a drizzle of maple syrup for added richness. It’s a canvas for your creativity, promising warmth and satisfaction in every bite.
Ingredients
For the French toast:
- 1 loaf crusty sourdough bread or French bread torn into cubes
- 8 eggs
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 3/4 cup sugar
- 2 tablespoons vanilla extract
For the cinnamon topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar firmly packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- nutmeg optional, to taste
- 1 stick butter cold, cut into pieces
- fresh fruit optional, to taste
For serving:
- butter to taste
- maple syrup to taste
Directions
- Grease a 9x13-inch baking pan with butter.
- Evenly distribute the bread cubes into the prepared pan.
- In a medium bowl, mix the eggs, the milk, the heavy cream, the sugar, and the vanilla extract together.
- Pour the egg mixture over the bread pieces, cover tightly, and chill in the refrigerator for at least 6 hours and up to overnight.
- In a separate bowl, mix the flour, the brown sugar, the cinnamon, the salt, and the nutmeg together.
- Cut the butter pieces into the flour mixture until it resembles fine pebbles.
- Transfer the flour mixture into a large plastic resealable bag, seal, and store in the fridge until ready to bake.
- Preheat the oven to 350 degrees F.
- Transfer the French toast mixture from the fridge and sprinkle it with the fruit and the cinnamon topping.
- Bake the French toast mixture for 45 minutes for a soft, bread pudding texture or 1 hour for a firmer, less liquid texture.
- Serve the French toast bake with the butter and drizzle with the maple syrup.
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