Simple french toast should be a recipe everyone has in their arsenal, this one is a super easy baked version!
Who doesn’t love a vanilla french toast?! Crispy on the outside, custardy on the inside, and dripping with maple syrup, you can’t go wrong!
The only thing I don’t like about french toast is having to make it. I know, you’re probably like, Dana has finally lost her mind!
I love to cook, don’t get me wrong but mornings… let’s just say I don’t do mornings very well. So, we don’t get a breakfast that is too involved around these parts.
Unless it is a slice of sour cream coffee cake from the day before, most likely we are just having coffee. And, you will take it or leave it cause that’s all this Mama is making.
But, now overnight recipes I can get behind. I like our Sunday mornings to be special so, if taking 10 minutes out of my Saturday night to have this easy french toast bake in the morning… I can handle that.
This cinnamon french toast recipe couldn’t get any easier. All you do is lay our slices of cinnamon bread, top it with your custard mixture, cover it with plastic wrap, and pop it in the fridge.
The next morning you sprinkle some pecans and an amazing cinnamon crumble on top. Put it in the oven and 45 minutes later you can enjoy this warm french toast with your morning coffee.
We like a drizzle of maple syrup around here… the good stuff. Or, if you are more simple, a light dusting of powdered sugar works too!
If you like more of a bread pudding style, you can cut or cube up the bread. But, I like the lazy version and I just laid out the bread slices on top of each other.
It all bakes together beautifully with a crispy crust!
I hope you enjoy this recipe if you try it please let us know how you like it in the comments below!
Please visit my blog, https://thissillygirlskitchen.com for even more goodies!
Easy Cinnamon French Toast
- 1 loaf cinnamon bread (12 regular sized slices)
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- pinch salt
- 1/2 cup unsalted butter*
- 1/4 cup chopped pecans
Grease a 9x13 inch baking pan well. Lay out bread slices in two rows, overlapping. In a large bowl, whisk together the eggs, milk, cream, sugars, and vanilla until well combined. Pour over bread. Cover with plastic wrap and place in fridge overnight.
Preheat oven to 350 degrees. Make the topping but whisking together the flour, sugar, cinnamon, and salt. Add diced or grated butter (see * note for clarity) and toss in the flour mixture. Roll the butter and flour through your fingers to form sand-like consistency, some larger pieces are fine.
Sprinkle the pecans over the custard soaked bread. Sprinkle the topping evenly on top, it seems like a lot, but use it all. Bake for 45 minutes for a custard-like texture or 60 minutes for a crisper texture. Let cool slightly, serve with maple syrup or powdered sugar, or both!
* The butter needs to be super cold. You can either small dice it or do what I do, and grate it right into the bowl with the flour mixture.