Cinnamon Baked French Toast

The only thing tricky about this recipe is that you have to plan ahead a little bit. If you plan on eating it for breakfast, do the prep work at night. If you are going to have breakfast for dinner, do the prep work in the morning.

Butter or Cooking Spray
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Half and Half
¾ cups Sugar
2 Tablespoons Vanilla Extract

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

We had this with scrambled eggs and sausages for dinner.

What did the family think? They thought it was super duper yummy because it is and it makes your house smell fantastic.


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Filed under Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Make Ahead of Time, Six Ingredients or Less, Vegetarian

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