I created this Cinnamon Vanilla Baked French Toast recipe as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are my own. #SwapMilk4Silk #CollectiveBias
This make-ahead Baked French Toast is spiced with cinnamon, flavored with vanilla and topped with a brown sugar crumb topping.
This French toast has become a staple in my family over the years. Baked French Toast is always our Christmas morning breakfast, as well as my go-to when hosting brunch, and it is a fabulous make-ahead breakfast for any day of the year. For how simple it is, the payoff is huge – I’ve never met anyone who didn’t love this dish!
One of the best things about this French toast is that all the work is done the night before. You place cubed bread in a casserole dish, pour over a cinnamon vanilla custard mixture, and then allow it to soak overnight. A simple brown sugar crumble topping is made and sprinkled over the top, and the whole thing is baked. The French toast puffs up, the inside is fluffy and tender, and the outside is slightly crisp. It’s like a French toast-bread pudding hybrid! It’s absolutely perfect!
It’s the ideal dish for mornings that you don’t want to stand over the stove flipping individual slices of French toast (isn’t that every morning?). Once you try this recipe you won’t want to go back to standard French toast ever again. Cinnamon-Vanilla Baked French Toast is the way to go!
This specific recipe came to be when I had to eliminate all dairy from my diet last year (I was nursing our daughter, Juliette, and dairy was causing her tummy troubles). I reworked our family’s French toast recipe to make it with Silk Almond Milk, and it was just as delicious as the original.
Although I am now able to consume dairy, I am hooked on Silk Almond Milk. I always have it on hand for recipes, cereal, or drinking. Not only is Silk smooth and creamy, but it also has 50% more calcium than dairy milk, no cholesterol, and no saturated fat. Plus, Silk has 7 Almond Milk options – I used Unsweetened Original for this French toast.
If you have any chocoholics in your life (like my 4 year old, Jake), you’ll also love Silk Chocolate Almond Milk available in Single Serve 6-packs. With only 120 calories per serving, they are ideal for on-the-go, in lunch boxes, or making a smoothie. One Silk Chocolate Almond Milk Single Serve is the perfect portion for making my Chocolate-Almond Smoothie (pictured below) – Combine one Silk Chocolate Almond Milk Single Serve (8-oz), 1 frozen banana, 2 tablespoons almond butter, and a handful of ice. Blend until smooth.
Whether you use Silk Almond Milk for baking, smoothie-making, or drinking, you’ll find that it’s a fantastic, versatile beverage. I stocked up on Silk, and all my French toast ingredients at Wal-Mart. Get shopping, so you can get baking! You’ll love diving into this sweet, delicious, hearty breakfast. Grab some warm maple syrup and dig in!
What are you going to make with Silk?
You might also like: Brown Sugar Banana French Toast Casserole
- One 15-oz loaf French bread, cut into large cubes
- 8 large eggs
- 2 cups Unsweetened Original Silk Almond Milk (or 1 cup whole milk and 1 cup half and half)
- ½ cup brown sugar
- 1½ teaspoons ground cinnamon
- 1 tablespoon pure vanilla extract
- ⅔ cup brown sugar
- ⅔ cup all purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened (butter substitute can be used)
- Maple syrup, for serving
- Place the bread cubes in a greased casserole dish (I used a 2½ quart dish).
- In a large bowl, whisk eggs, almond milk, brown sugar, cinnamon, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Cover, and refrigerate overnight.
- For the topping: combine brown sugar, flour, cinnamon and salt. Add butter, and using your fingers or a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your french toast more well done. Serve immediately with maple syrup. Leftovers can be refrigerated.