Tempt My Tummy….Cinnamon Baked French Toast

by Lisa on December 31, 2012

How about starting 2013 with something delicious from the oven?  I cannot think of a nicer way to start the new year than this tasty treat for breakfast.  We just returned from celebrating Christmas in Texas with my parents, siblings, nieces, and nephews.  We saw old friends and I hugged the neck of my name sake, Nana Ruth. (My middle name is Ruth.)  It was a good visit.  I wanted to make something special for our Christmas morning.  So, I made this Cinnamon Baked French Toast.  It was  wonderful! I am very happy I came across the recipe on Pinterest!  As always, there is so much goodness that can be found on that site!!  I have the recipe bookmarked onto my Temping Breakfast Recipes Board.   Since Christmas is over, maybe you would like to make this for the new year?   The recipe came from Lovin’ From the Oven blog.  She said it was adapted from a Pioneer Woman recipe.

Cinnamon Baked French Toast

Cinnamon Baked French Toast

  • 1 loaf stale bread
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream (We did not have heavy cream and just used Half & Half. That worked just fine.)
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed

Instructions

  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. In the morning – Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread out of the fridge and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour. (We cooked ours for about 55 minutes and thought it was perfect!)
  8. Serve warm with maple syrup and butter, if desired.

Enjoy.

Happy 2013!!


{ 4 comments… read them below or add one }

Miz Helen December 31, 2012 at 9:12 pm

Hi Lisa,
Your French Toast looks awesome! Wishing you and your family the best in 2013.
Happy New Year!
Miz Helen

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Charlene January 1, 2013 at 10:21 pm

It’s been awhile, glad I had something to link; thanks for hosting!

Reply

Mary Hudak-Collins January 1, 2013 at 11:38 pm

Lisa, can’t wait to try your twist on French Toast! Hope that your New Year is blessed with health and happiness :)

Reply

Jamie at Prepared to Eat January 2, 2013 at 9:36 am

That recipe looks good! Too bad I couldn’t get my hubby to throw it in the oven before he left for work. Then we could all wake up to a ready breakfast! :) Thanks for hosting.

Reply

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