Cinnamon Baked French Toast
Updated March 26, 2019
Baked French Toast is sweet, sinful, and worth every calorie. This Cinnamon Baked French toast can be made ahead of time, making it a special treat for a family breakfast or special occasion!
Have Company? Make Baked French Toast
When we invite friends over for breakfast, we like to go all out. We recently made The Pioneer Woman’s Cinnamon Baked French Toast for company and now we are addicted. We want to invite guests over every morning so we have a reason to bake this extra special breakfast treat.
When I saw Ree’s French toast bake included a cinnamon topping, I knew it would be a hit at our house. We adore cinnamon streusel (if you haven’t tried our cinnamon streusel pancakes, you must. They are life-changing.) This recipe does not scrimp on the cinnamon topping, it is loaded with cinnamon and sugar goodness.
Prepare Baked French Toast Ahead of Time
I love baked French toast because it can be made in advance. You don’t have to get up at the crack of dawn to prepare breakfast, you can do all of the work the night before.
We made the French toast the night before and kept the casserole and topping in the refrigerator. In the morning, I sprinkled the topping over the casserole and popped it in the oven to bake. Our house smelled amazing! Our guests probably thought we woke up with the rooster to make such a fantastic breakfast, but we actually slept in. The oven did all of the work.
This French toast bake is sweet, sinful, and worth every calorie. Serve with extra butter and maple syrup-why hold back now? Indulge and enjoy! If anyone wants to come over for breakfast, just let us know. We need an excuse to make this decadent baked French toast breakfast again.
Cinnamon Baked French Toast
Ingredients
For the French Toast:
- 1 loaf French Bread
- 8 large eggs
- 2 cups milk we used skim, but Ree uses whole
- ½ cup heavy whipping cream
- ¾ cups granulated sugar
- 2 tablespoons vanilla extract
Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1/2 cup cold butter cut into pieces
- Maple syrup-for serving
Instructions
- Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
- In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
- In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
- When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
- Serve warm with maple syrup.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like this Cinnamon Baked French Toast, you might also like:
Cinnamon Streusel Pancakes from Two Peas and Their Pod
Baked Blueberry French Toast from Barbara Bakes
Baked French Toast with Maple and Praline from Recipe Girl
Cranberry Apple French Toast from Andrea’s Recipes
Today I made this recipe. It, of course, was a big hit! I used a little less butter on the topping and it was oh, so delcicious! I didn’t have maple syrup. I’m sure that is an added bonus. Thanks for sharing the recipe. I have already added it to my collection of “keepers”. I can’t wait to try some more of your recipes! Just came across your blog a few weeks ago. Love it!
Thanks Heidi! We are glad you found us! 🙂
Question: In the pictures, it say pour in the milk and half and half. But in the recipe it says heavy whipping cream. Which one is it? or can we use either?
I used heavy whipping cream and milk, but I am sure half and half would work as well.
Oh wow… i just love that crumbly top. A hybrid between a coffee cake and FT!
Wow! I can imagine how wonderful your kitchen must have smelled as it was baking! I know my oldest would not want to share if I made it!
I recently stumbled upon your blog. I have this in the fridge to bake tomorrow morning. I am looking forward to trying the buttermilk banana bread and of course, the cinnamon streusel pancakes. Thank you for sharing all these recipes.
I love this stuff! I started making it probably about a year ago when PW first put it out. Isn’t it lovely? I can’t wait to try some of your other “streusel” posts! Thanks
We are streusel obsessed:) You have to try the cinnamon streusel pancakes-they are to die for!
I’ve been thinking about making this for a while, but a 9×13 is just too much for us. Do you think it would half well and bake in a 9″ or 8″ square pan?
Yes, feel free to half it.
I have a small bottle identical to the one you have used in this photo for the syrup. Just curious, do you know anything about where it came from?
I made this a few weeks ago when we had family staying at my parents’ house after a party. I was too tired to make it the night before but I got up super early that morning to make and then let it sit in the refrigerator for a while until brunch. EVERYONE loved it! Even my brother who is a total foodie and makes a lot of his own things loved it. I’ll definitely be making this in the future. Thanks!
Glad everyone enjoyed it!
this looks devine!! I have been craving French Toast and this may be the topper – can I use Italian bread instead of French Bread? will that be too soggy in the morning? thank you so much for posting!
I think Italian bread would work just fine. Enjoy!
Maria, I know you posted this a while ago, but I’d like to make it this weekend. What I was thinking though is making a pumpkin version. Do you think I could just decrease the liquid (milk/cream)? Any help or guidance would be great!
Maria, I know thus recipe is from a while ago, but as we’re entering the perfect weather for it, I thought I’d make it this weekend. Amy chance I could make it pumpkin? Do you think I could sub pumpkin for some of the liquid (milk/cream)? I’d appreciate any guidance you can give.
Hi Melissa-I would whisk in the pumpkin with the milk/cream. I wouldn’t reduce the liquid though. I’ve been wanting to try a pumpkin version too:) Enjoy!
Just wanted to let you know that I made this French Toast this last weekend when my parents were in town and it was a HIT! Absolutely delicious and I will be making this several more times. I just posted about it, too, if you want to check it out!
http://lifessimplemeasures.blogspot.com/2011/11/baked-cinnamon-french-toast.html
Glad you liked the French Toast!
Thank you for fabulous French toast recipe! We served it at our annual after Christmas brunch and it received raved reviews! It was amazing!
You are welcome! Glad the French toast got rave reviews!
I made the cinnamon streusel pancakes this morning. My husband & I loved them! They are amazing! Can’t wait to try the French toast! 🙂
Glad you liked the pancakes!
We made this for brunch this morning, and it was a real treat! I halved the streusel topping and found it to be plenty. I think next time I’ll add a little cinnamon and bourbon to the custard. It was really nice to have brunch ready to pop in the oven this morning after just a little prep last night. Thanks for the recipe! I really enjoy your blog!
Thanks Annie!
I love this recipe! Since I was making it just for my husband and myself I cut the recipe in half and baked it in a 9×9 pan instead. It was plenty for the two of us plus some left over. It was deliciously sweet and satisfying and we will definitely be adding this one to our repertoire of breakfast dishes. Thanks for sharing!
One of our favorites! Glad you liked the French Toast!
Thanks – it will be perfect!
I am so excited to try this! I usually make french toast with powdered eggs because I’m not a huge fan of the sliminess when you dip the bread in. I will have to give this a try. Yum! You guys are fantastic! Gotta love that Pioneer Woman.
would 1/2 n 1/2 work instead of the heavy whipping cream? I bought the wrong one and don’t wanna go back the store..
Looks wonderful! I’m wondering why you left the nutmeg out of this recipe, but it’s included in the baked eggnog french toast version. I’m thinking of adding it here. Thanks!
I made this this Christmas and will be making it this as well! I hope it turns out as delicious this time!!
I switched the sugar and brown sugar with Splenda, and the Splenda brown sugar! No salt, and only two yolks in the egg count…reduced the calories and sugar significantly and tasted great! This is a wonderful recipe for an early morning holiday breakfast…filling, serves many and can be prepped the night before. We love it!
I’m making this for myself! This is exactly what I want for Mother’s Day breakfast!
I just prepared this for breakfast tomorrow. I mixed the topping with my hand and it got all mushy. Is it still going to work? Any suggestions?
Hi, I plan on halving this recipe and using a 9×9 baking dish. How long would you think the bake time should be? Thank you!
Reduce by ten minutes and check it! Enjoy!
I constantly look for reasons to make this for breakfast! It started as a Christmas morning “let’s try it” experiment and it’s grown to be a favorite in my family. Thank you!!
I just made this recipe for my daughter’s second birthday party! We did a brunch party and this was a huge hit – thanks for the recipe!
Is it necessary to cut the bread into chunks or cubes? I’d love to leave the slices whole — Will this work?
Your style of cooking is right up my alley and speaks to my heart! Thank you
for all the lovely recipes !
I have made this recipe so many times… delicious! Perfect for brunches or the holidays.
This recipe is excellent!! The first time making it i successfully pulled off a shortcut by not allowing it to sit overnight, because of this i did decrease the milk by 1/2 cup. Also decreased the butter in the crumble to 5 Tablespoons. Then baked it at 385 degrees for the first 20 minutes, turning it down to the recommended temperature after the twenty minute mark. It turned out very rich and delicious!! I served freshly made buttermilk syrup with it and it was a hit! Thank-you for a five star recipe!