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Waking up in the morning just got sweeter with this easy and delicious Cinnamon French Toast Bake baking in your oven! All of your favorite flavors combine to create the perfect breakfast or brunch treat. Cinnamon, vanilla, pecans and a touch of nutmeg flavor the egg custard that surrounds French bread cubes that are baked to perfection and topped off with maple syrup…..
Oh, did I forget to mention the crunch and delicious cinnamon sugar topping? Just when you think it couldn’t get any better…I went ahead and added chopped pecans for a fun surprise…..
How to make Cinnamon French Toast Bake:
Preheat oven to 350 degrees. Brush baking dish with softened butter, set aside.
Cut French bread into large cubes and place them in a buttered 9 x 13 baking dish. Set aside…..
Whisk the eggs together in a large bowl, preferably one with a pouring spout…..
Add the milk, brown sugar, cinnamon, nutmeg, vanilla and whisk to thoroughly combine…..
Pour evenly over the bread cubes. Gently toss the bread cubes with the egg mixture to coat…..
Option 1:
Cover and refrigerate overnight.
Option 2:
Sprinkle with the cinnamon topping and bake now…because we are impatient!
How to make the Cinnamon Sugar Topping:
Mix the brown sugar, flour, cinnamon and salt together in a medium sized bowl. Blend in the softened butter with a fork or your finger until the butter is evenly distributed and resembles wet, clumpy sand. Stir in the chopped pecan if using…..
Sprinkle the topping over the egg coated bread cubes and bake uncovered for 45 to 55 minutes, until puffed, golden brown, and cooked in the center…..
Remove from oven and serve immediately with pure maple syrup, and maybe even a sprinkling of powdered sugar. 😉
Now that is a breakfast to get out of bed for!!
Notes:
- If you do not like nutmeg, go ahead and leave it out.
- I love pecans, but walnuts or even almonds would be delicious as well.
- I used unsweetened CashewMilk because I have to. Feel free to substitute whole milk, or a combination of milk and heavy cream.
- For a dairy-free meal {my version is lactose-free} substitute coconut oil for the butter.
- This Cinnamon French Toast Bake is the perfect way to use up French bread that is a day or two old.
- The dryness of your brown sugar will affect your topping. Start with 6 Tablespoons of butter if your brown sugar is brand new and still moist. Add more if needed. If your brown sugar is already open and on the dry side, use 8 Tablespoons of butter.
More delicious cinnamon recipes:
- The Best Cinnamon Rolls – yes, you do need these in your life!
- Cinnamon-Pecan Coffee Cake – there I go with the cinnamon and pecans again. 😉
- Coffee Cake in a Mug – when you only need enough for one…or don’t want to share…either way.
- Instant Pot Steel Cut Oatmeal – my go-to fast and healthy breakfast.
I love breakfast! I love it for breakfast, lunch or even dinner, don’t you?
Enjoy!!
Cinnamon French Toast Bake
Ingredients
French Toast
- 15 ounce loaf of French bread
- 8 large eggs
- 2 cups unsweetened CashewMilk (or whole milk - see Notes)
- 1/2 cup brown sugar (lightly packed)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 Tablespoon pure vanilla extract
Cinnamon Sugar Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (lightly packed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 6 Tablespoons unsalted butter (softened)
- 1/2 cup chopped pecans (optional)
- maple syrup (for serving)
Instructions
French Toast
- Preheat oven to 350 degrees. Brush baking dish with softened butter, set aside.
- Cut French bread into large cubes and place them in a buttered 9 x 13 baking dish. Set aside
- Whisk the eggs together in a large bowl, preferably one with a pouring spout.
- Add the milk, brown sugar, cinnamon, nutmeg, vanilla and whisk to thoroughly combine.
- Pour evenly over the bread cubes. Gently toss the bread cubes with the egg mixture to coat.
- Option 1: Cover and refrigerate overnight.Option 2: Sprinkle with the cinnamon topping and bake.
Cinnamon Sugar Topping
- Mix the brown sugar, flour, cinnamon and salt together in a medium sized bowl. Blend in the softened butter with a fork or your finger until the butter is evenly distributed and resembles wet, clumpy sand. Stir in the chopped pecan if using.
- Sprinkle the topping over the egg coated bread cubes and bake uncovered for 45 to 55 minutes, until puffed, golden brown, and cooked in the center.
- Remove from oven and serve immediately with pure maple syrup, and maybe even a sprinkling of powdered sugar.
Notes
- If you do not like nutmeg, go ahead and leave it out.
- I love pecans, but walnuts or even almonds would be delicious as well.
- I used unsweetened CashewMilk because I have to. Feel free to substitute whole milk, or a combination of milk and heavy cream.
- For a dairy-free meal {my version is lactose-free} substitute coconut oil for the butter.
- This Cinnamon French Toast Bake is the perfect way to use up French bread that is a day or two old.
- The dryness of your brown sugar will affect your topping. Start with 6 Tablespoons of butter if your brown sugar is brand new and still moist. Add more if needed. If your brown sugar is already open and on the dry side, use 8 Tablespoons of butter.
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This looks super delicious and something I’d love to try! I have pinned it for later! Thank you for sharing!