This is a delicious make-ahead breakfast casserole that’s so easy to prepare, it will become your favorite go to breakfast. Refrigerate over night and in the morning just pop it in the oven and you have a great Sunday brunch. You can make this as the recipe says or add some apple chunks or blueberries. This dish is one that you can decrease the cooking time a bit in order to result in a more moist bread pudding-like dish…or bake it a little longer to make the final product more like a cinnamon coffee cake.
Baked Cinnamon French Toast
- FOR THE FRENCH TOAST:
- 1 loaf Crusty French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- 1/2 cup Whipping (heavy) Cream
- 3/4 cups 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 pinch Nutmeg – Optional
- 1 stick slightly melted Butter
- Fresh Fruit (optional)
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Melt butter and pour over crumb mixture. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Serve individual portions with syrup drizzled on top.