I couldn’t choose which photo I was in love with more so I decided to post all of them. I got this recipe from The Pioneer Woman’s website, so check out her process photos if you’re interested. I tweaked it a bit though; I substituted coconut milk for the milk and heavy cream she used (for the lactose intolerant few of us), halved most of the ingredients for the recipe, added raisins, and used a quarter stick of butter for the crumbly cinnamon topping rather than the entire stick.
This is a great recipe for old loaves of bread you’re about to throw out.
Baked Cinnamon French Toast – 12 servings
adapted from ThePioneerWoman.com
- 1/2 loaf Crusty Sourdough Or French Bread
- 4 whole Eggs
- 1 1/2 cups coconut milk
- 1/2 cup Sugar
- 1 Tablespoon Vanilla Extract
- 1/4 cup All-purpose Flour
- 1/4 cup Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 1/4 stick Cold Butter, Cut Into Pieces
- Fresh Fruit (optional)
1) Grease 7 x 11-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
2) Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
3) In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and chop into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4) When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
5) Scoop out individual portions. Top with butter and drizzle with maple syrup.
No process photos here – just some food porn for you to ogle over.