Cinnamon French Toast as a Casserole? You betcha! It’s perfect for overnight guests, brunch, or a potluck.
Cinnamon French Toast Bake
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| By author | Dish Ditty Recipes |
Ingredients
Casserole
- 1 Loaf French Bread (cubed)
- 8 Eggs
- 1 1/2 cup Milk
- 1 cup Heavy Whipping Cream
- 3/4 cups Sugar
- 2 tablespoons Vanilla Extract
- 1 teaspoon Cinnamon
- 1 dash Nutmeg
Topping
- 1/2 cup Flour
- 1/2 cup Brown Sugar (firmly packed)
- 1 teaspoon Cinnamon
- 1 dash Salt
- 1 dash Nutmeg
- 1/2 cup Cold Butter (cut into cubes)
Note
Adapted from The Pioneer Woman.
Directions
| Casserole | |
| Step 1 | |
| Spray a 9x13 inch pan with Pam Spray. Cut up bread into cubes and place in baking pan. | |
| Step 2 | |
| In a bowl, beat together the eggs, milk, cream, sugar, vanilla and cinnamon. Pour evenly over the bread cubes. Cover with plastic wrap and refrigerate for a minimum of 4 hours, or overnight. | |
| Topping | |
| Step 3 | |
| In a separate bowl, mix the flour, brown sugar, cinnamon, nutmeg and salt. Add the cut up butter into the mixture and, using a pastry blender if you have it, cut the dry mix into the butter until the mixture forms small pebbles. Store in a Ziploc in the refrigerator until ready to bake. | |
| Bake it | |
| Step 4 | |
| After you have let the casserole refrigerate for 4-12 hours, preheat the oven to 350 degrees. Sprinkle the topping mixture onto the soaked bread cubes. Bake uncovered for 45-60 minutes. | |
| Serve it | |
| Step 5 | |
| Serve plain or top it with butter, maple syrup or fruit. | |
I’ve seen lots of versions of ‘French Toast Bakes’ or ‘French Toast Casseroles’, most didn’t look that good to me. But I needed something to take to a Christmas Brunch and really wanted to try making one. So, I did a little searching and saw a post from Mormon Mavens in the Kitchen. The picture looked similar to what I wanted to make. I noticed that they got their recipe from The Pioneer Woman. This is a slight adaptation from that recipe.
So, how was it? It was really really good. I took note from the Mormon Mavens to not use a standard white sandwich bread. So, I picked up a loaf of french bread from our local grocery store, Safeway. I used almost the entire loaf (less a few slices eaten while cutting into cubes). I was worried about it being soggy and/or eggy. It wasn’t either.
In both of the other posts, it was recommended to serve it with Maple Syrup. I actually prefer it without the syrup. I think if you want to serve it with syrup, the sugar needs to be reduced in the casserole since it was perfect without the syrup.
Enjoy!
