Baked Cinnamon French Toast

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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.

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This is a great recipe for old loaves of bread you’re about to throw out.

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Baked Cinnamon French Toast – 12 servings 

adapted from ThePioneerWoman.com

Ingredients:
  • 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

Topping Ingredients:

  • 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)
Directions:

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.

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No process photos here – just some food porn for you to ogle over.

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12 Thoughts on “Baked Cinnamon French Toast

  1. Maria D. on June 8, 2010 at 10:19 am said:

    Looks really good!

  2. Thanks Maria!

  3. debi on June 9, 2010 at 7:52 pm said:

    I made this today, but i doubled the topping. IT was so good! My family loved it. . Thanks for adapting the recipe. it’s going in my keeper file.

  4. Debi – I”m so glad your family loved it!

  5. This looks amazingly good!

  6. This looks really good. It looks light and fluffy. Love the crunchy topping. I’ll have to put this on my “to bake” list.

  7. Peggy – Thanks!

    Stephanie – I hope you enjoy the recipe!

  8. Thanks for the fabulous recipe! I made this for my friends on Saturday afternoon and we ate it while we watched the World Cup. They were in heaven.

  9. Sarah – I’m glad everyone enjoyed it!

  10. Sarah on July 19, 2010 at 6:31 pm said:

    This looks awesome! I was just wondering, when you said coconut milk did you mean heavy cream?

  11. Sarah on July 19, 2010 at 6:35 pm said:

    Oh nevermind! I just read the top paragraph! sorry!

  12. Made this for breakfast this morning, and everyone loved it! Perfect for the cold, snowy New England morning we’re having today. Thanks for posting!

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