Two Peas and Their Pod

Cinnamon Baked French Toast from The Pioneer Woman

Cinnamon Baked French Toast from The Pioneer Woman

When we invite friends over for breakfast, we like to go all out. We recently made The Pioneer Woman’s Cinnamon Baked French Toast for company and now we are addicted. We want to invite guests over every morning so we have a reason to bake this extra special breakfast treat.

I love baked French toast because it can be made in advance. You don’t have to get up at the crack of dawn to prepare breakfast, you can do all of the work the night before. When I saw Ree’s baked French toast recipe included a cinnamon topping, I knew it would be a hit at our house. We adore cinnamon streusel (if you haven’t tried our cinnamon streusel pancakes, you must. They are life changing.) This recipe does not scrimp on the cinnamon topping, it is loaded with cinnamon and sugar goodness.

We made the French toast the night before and kept the casserole and topping in the refrigerator. In the morning, I sprinkled the topping over the casserole and popped it in the oven to bake. Our house smelled amazing! Our guests probably thought we woke up with the rooster to make such a fantastic breakfast, but we actually slept in. The oven did all of the work.

This Cinnamon Baked French toast is sweet, sinful, and worth every calorie. Serve with extra butter and maple syrup-why hold back now? Indulge and enjoy! If anyone wants to come over for breakfast, just let us know. We need an excuse to make this decadent breakfast again.

Cinnamon Baked French Toast

Yield: Serves 16

Cook Time: 45-55 minutes


1 loaf French Bread
8 large eggs
2 cups milk (we used skim, but Ree uses whole)
½ cup heavy whipping cream
¾ cups granulated sugar
2 tablespoons vanilla extract

Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces

Maple syrup-for serving


1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes,  and evenly place in the pan.

2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator  and sprinkle crumb mixture over the top.  Bake for 45-55 minutes, or until the French toast is set and golden brown.

5. Serve warm with butter and maple syrup.

Recipe adapted from The Pionner Woman

If you like this Cinnamon Baked French Toast, you might also like:

Cinnamon Streusel Pancakes from Two Peas and Their Pod
Baked Blueberry French Toast from Barbara Bakes
Baked French Toast with Maple and Praline from Recipe Girl
Cranberry Apple French Toast from Andrea’s Recipes

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144 Responses to “Cinnamon Baked French Toast from The Pioneer Woman”

  1. Becky at VintageMixer — February 16, 2011 @ 12:43 pm

    Looks delicious! Kind of somewhere in between coffee cake and traditional baked french toast.

  2. Amanda — February 16, 2011 @ 12:52 pm

    Looks great.. I have been wanting to make this… but now that you did I will just come over K? 😉

  3. Taylor — February 16, 2011 @ 1:38 pm

    Mmm looks delicious. I love the first shot with the syrup flowing!

  4. Flourchild — February 16, 2011 @ 1:57 pm

    I love a good breakfast, especially anythin involving bread and sugar!!

  5. Annalise — February 16, 2011 @ 2:16 pm

    I’ve been waiting for you to post this since you mentioned it last week. Gonna have to give it a try for sure!

  6. Christina — February 16, 2011 @ 2:29 pm

    That looks amazing! Definitely bookmarking it and trying it out when we have family from out of town.

  7. KitchenArtistry — February 16, 2011 @ 2:46 pm

    Thank you for sharing these – we’d love to feature your photos on

  8. Eliana — February 16, 2011 @ 2:58 pm

    hmmm – this looks sinfully delicious.

  9. Kristen@PrettySweet — February 16, 2011 @ 2:59 pm

    Oh, yum! I will definitely be making that for guests! Too easy!

  10. anh — February 16, 2011 @ 3:35 pm

    I love the top photo! Sweet! And of course this baked French toast is a winner!

  11. Tracy — February 16, 2011 @ 5:25 pm

    I’ve never baked French toast before. I’ll have to try it!

  12. Beauty & the Feast — February 16, 2011 @ 5:33 pm

    Almost like a breakfast bread pudding…looks like my kind of way to start a day!!

  13. Pam — February 16, 2011 @ 6:11 pm

    Now I know what I want for breakfast this weekend – it looks fabulous!

  14. NIcole Barker — February 16, 2011 @ 6:31 pm

    Thanks for having me over. I for sure will invite myself over again when I come in town 😉 Just so you know this is the best breakfast recipe!! I loved it so much that I am going to make it for dinner this week!!

    • twopeas replied: — February 17th, 2011 @ 8:15 am

      Come visit us soon:)

  15. Katrina (gluten free gidget) — February 16, 2011 @ 7:32 pm

    Holy decadence!

  16. Cookin' Canuck — February 16, 2011 @ 7:34 pm

    I’m definitely going to give this a try. Looks wonderful, Maria!

  17. Andrea @ Vegvacious — February 16, 2011 @ 8:21 pm

    What a wonderful idea!! My mom is coming to visit this weekend and I think I am going to have to wow her with this breakfast creation. I love it when you get up and have a leisurely coffee with family & friends and still have an amazing breakfast!

  18. Allison — February 16, 2011 @ 9:00 pm

    Do you think if I used brioche instead of french bread it would be too soggy?

    • twopeas replied: — February 17th, 2011 @ 8:15 am

      Brioche would work, it will make it even more decadent. The French toast soaks up the juices over night and is already somewhat “soggy” but it sets after cooking and is similar to bread pudding in texture. Enjoy!

  19. sisters running the kitchen — February 16, 2011 @ 9:11 pm

    oh man this looks AMAZING!!!!!

  20. The Newlywed Chefs — February 16, 2011 @ 9:16 pm

    Isn’t PW just the bomb?

    • twopeas replied: — February 17th, 2011 @ 8:13 am

      She sure is:)

  21. Kristina Vanni — February 16, 2011 @ 10:21 pm

    Looks fantastic! I just did a french toast recipe recently myself…mmmm. I have never made a baked french toast, I will try it this weekend!

  22. Trista — February 16, 2011 @ 10:51 pm

    Give us a call–we are in the valley. We would be happy to join you for breakfast, lunch, dinner and of course dessert!

  23. Darla @ Bakingdom — February 17, 2011 @ 4:09 am

    I have always, always been a huge fan of French toast…ever since I was a little girl. Which is why I will now be requesting this for breakfast this weekend on my birthday! It looks wonderful and your photos are beautiful! I love the little syrup bottle! :)

    • twopeas replied: — February 17th, 2011 @ 8:13 am

      Thanks Darla!

  24. Amanda — February 17, 2011 @ 5:54 am

    Sounds amazing Maria! how do you stay so thin?? LOL

  25. megan — February 17, 2011 @ 8:49 am

    Oh my! I need a reason to make this toast now! Hmmm, Saturday is a good reason! :)

  26. Jenny — February 17, 2011 @ 11:21 am

    It was fate that I found this.

  27. Sharlene — February 17, 2011 @ 12:47 pm

    Ahh I love all things Ree Drummond but this looks especially delicious!

  28. *Just Fran* — February 17, 2011 @ 1:20 pm

    That looks amazing. Must try it soon.

  29. grace — February 17, 2011 @ 1:34 pm

    there’s no doubt in my mind–this is the best batch of french toast ever.

  30. Melissa — February 17, 2011 @ 3:25 pm

    I love baked french toast. I make a darn good egg nog french toast…maybe I’ll post it on my blog next holiday! Thinking about this one for Easter brunch though! YUM!

  31. Evil Shenanigans — February 17, 2011 @ 4:11 pm

    Such a simple recipe, but the simple ones are always the best! The topping would likely be my favorite part. Crisp, buttery anything is always my favorite! Beautiful job!

  32. Lora @cakeduchess — February 17, 2011 @ 9:01 pm

    Oh my goodness…If I made these, that would be the end! I would be getting requests every morning for them;)Delicious:)

  33. euniece — February 17, 2011 @ 9:32 pm

    this looks so scrumptious!! and the syrup drizzled over it makes it that much better!!!!

  34. Georgia Pellegrini — February 17, 2011 @ 10:46 pm

    This looks perfect. Thanks for posting this

  35. Trish — February 17, 2011 @ 11:03 pm

    This sounds amazing! I love French toast and haven’t made it in ages. Love how it’s baked. Yummm.

  36. Jessica — February 17, 2011 @ 11:26 pm

    This looks fabulous! Love that action shot photo! :-) Syrup really makes everything better!

  37. Monica H — February 17, 2011 @ 11:41 pm

    The first of March is good for us! We’ll bring a fruit salad and fresh squeezed juice. You make this, okay?

    • twopeas replied: — February 18th, 2011 @ 7:09 pm

      We would love to have you! See you soon:)

  38. Anne — February 18, 2011 @ 10:29 am

    I printed this recipe off when you posted it and I have to say that it is absolutely divine!! Thanks for all of the amazing recipes!!!

  39. Ethan — February 18, 2011 @ 7:34 pm

    Looks great and I love how the maple syrup is falling from heaven:)

  40. Pingback: The Weekend Dish: 2/19/2011 | Brown Eyed Baker

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