This make-ahead Baked French Toast Casserole is spiced with cinnamon, flavored with vanilla and topped with a brown sugar crumb topping. Prep it the night before and pop it in the oven in the morning! Check out the video below.
This French toast is a staple in my family. Baked French Toast is always our Christmas morning breakfast. Any morning of the year that I want a special meal with little-to-no effort this is the dish I turn to. It’s super simple and 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. Christmas, Mother’s Day, Father’s Day, Easter, birthdays – anytime you want to serve something extra special without working too hard for it.
Once you try this recipe you won’t want to go back to standard French toast. Cinnamon-Vanilla Baked French Toast is the way to go! You’ll love diving into this sweet, delicious, hearty breakfast. Grab some warm maple syrup and dig in!
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Cinnamon Vanilla Baked French Toast
Make-ahead Baked French Toast spiced with cinnamon, flavored with vanilla and topped with a brown sugar crumb topping. Prep it the night before and pop it in the oven in the morning!
- One 15 oz loaf French bread cut into large cubes (preferably a day or two old)
- 8 large eggs
- 1 cup whole milk
- 1 cup half and half
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon pure vanilla extract
- 2/3 cup brown sugar
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- Maple syrup for serving
Preparation (allow time to soak overnight):
Place the bread cubes in a greased casserole dish (I used a 2 1/2 quart dish).
In a large bowl, whisk eggs, milk, half and half, 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, or gently stir it to distribute the custard throughout the bread. 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.
Want to make this dairy free? Swap the milk and half half for 2 cups Silk Original Unsweetened Almond Milk, and swap the butter in the topping for butter substitute.
This post originally appeared in August 2015.
This recipe was originally created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser.