Cinnamon French Toast Bake – the perfect easy make ahead casserole for weekend or holiday breakfasts and brunch. Best of all, tastes just like cinnamon rolls without all the work. Made with thick cinnamon toasted bread topped with a brown sugar and cinnamon streusel. and an oeey gooey glaze.
This Cinnamon French Toast Bake is always a hit at our house. What I love the most about french toast bakes is that you can skip the hassle of standing by the stove and pan-frying each individual slice of French toast.
Instead, you just throw everything into a dish and let the oven do the work! You can even assemble everything the night before and bake it the next morning.
HOW TO ASSEMBLE THIS CINNAMON FRENCH TOAST BAKE
- Start off with large loaf of good quality bread, like a crusty French bread, ciabatta or hard Texas toast. Leave the crusts on the bread to add some good, crunchy texture to the casserole. Tear into chunks or cut into cubes and add them to a greased casserole dish.
- Whisk together the eggs, milk, cinnamon, sugar and vanilla in a large measuring cup and pour over the bread. Cover and store in the fridge (preferably overnight) until needed.
- When ready to serve, make the brown sugar streusel and sprinkle over top. Bake at 350 and serve warm with some cream cheese glaze, maple syrup or powdered sugar sprinkled on top.
This Cinnamon French Toast Bake should definitely make an appearance for brunch on Christmas, New Years, Mother’s Day or any weekend morning. It’s not only simple to assemble, it makes your house smell absolutely amazing while it’s baking in the oven.
Less than 20 minutes of prep the night before, wake up the next morning and pop it in the oven while everyone is opening their gifts. My family loves cinnamon rolls and french toast and this casserole has both of those delicious flavors combined.
Cinnamon French Toast Bake – the perfect easy make ahead casserole for the weekend or holiday breakfasts and brunch. Best of all tastes just like cinnamon rolls without all the work. Made with thick cinnamon toasted bread topped with a brown sugar and cinnamon streusel. and an ooeey gooey glaze.
- 1 16-ounce (450 g) French bread or day old or toasted cinnamon Texas Toast, cut into cubes
- 7 large eggs
- 1-2/3 cups milk of your choice
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter cold and cubed (or solid coconut oil)
- 1/2 cup powdered sugar
- 2 Tablespoons cream cheese softened
- 1-2 Tablespoons milk
- powdered sugar to serve (optional)
- maple syrup to serve (optional)
- fruit to serve (optional)
Lightly grease a 9x9-inch square baking dish or 2.5-quart casserole dish.
- Make the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon and salt together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.
- In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, brown sugar, maple syrup, and vanilla.
- Arrange half of the bread cubes in the bottom of the pan. Pour with 1/3 of the egg mixture and sprinkle with 1/3 of the streusel topping. Top with remaining bread cubes. Pour in remaining egg mixture, pressing down the bread cubes to absorb mixture. Sprinkle remaining streusel on top.
- Cover pan with foil. Allow to chill in the refrigerator for an hour or overnight. When ready to bake, remove french toast from the fridge.
- Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 22-25 minutes or until fluffy and golden.
- Meanwhile, make the cream cheese icing: Combine powdered sugar, cream cheese and milk in a medium bowl and whisk until smooth. Add more or less milk depending on consistency desired.
- Remove french toast from the oven and allow to cool for 5 minutes. Top with syrup and or cream cheese icing, if desired. Serve warm.