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. 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.

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

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

  3. 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?

  4. 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!!!

  5. twopeas — February 18, 2011 @ 7:09 pm

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

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

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

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  8. Jaime — February 19, 2011 @ 9:36 am

    Yum, Maria. I love recipes like this. They’re so easy, yet so rewarding.

  9. Sprinzette — February 21, 2011 @ 8:23 am

    Wow – this looks great. I will have to try it out. Really glad to have discovered your blog.

  10. twopeas — February 21, 2011 @ 9:26 am

    Glad you discovered us too:)

  11. Heidi — February 21, 2011 @ 5:53 pm

    Today I made this recipe. It, of course, was a big hit! I used a little less butter on the topping and it was oh, so delcicious! I didn’t have maple syrup. I’m sure that is an added bonus. Thanks for sharing the recipe. I have already added it to my collection of “keepers”. I can’t wait to try some more of your recipes! Just came across your blog a few weeks ago. Love it!

  12. twopeas — February 22, 2011 @ 9:10 am

    Thanks Heidi! We are glad you found us! :)

  13. Carlie — February 22, 2011 @ 3:02 pm

    Question: In the pictures, it say pour in the milk and half and half. But in the recipe it says heavy whipping cream. Which one is it? or can we use either?

  14. twopeas — February 23, 2011 @ 7:59 am

    I used heavy whipping cream and milk, but I am sure half and half would work as well.

  15. Feast on the Cheap — February 24, 2011 @ 9:26 am

    Oh wow… i just love that crumbly top. A hybrid between a coffee cake and FT!

  16. patsy — February 25, 2011 @ 6:43 am

    Wow! I can imagine how wonderful your kitchen must have smelled as it was baking! I know my oldest would not want to share if I made it!

  17. Sarah — February 26, 2011 @ 9:19 pm

    I recently stumbled upon your blog. I have this in the fridge to bake tomorrow morning. I am looking forward to trying the buttermilk banana bread and of course, the cinnamon streusel pancakes. Thank you for sharing all these recipes.

  18. Lisa — March 3, 2011 @ 2:54 pm

    I love this stuff! I started making it probably about a year ago when PW first put it out. Isn’t it lovely? I can’t wait to try some of your other “streusel” posts! Thanks

  19. twopeas — March 3, 2011 @ 6:11 pm

    We are streusel obsessed:) You have to try the cinnamon streusel pancakes-they are to die for!

  20. Sarah — March 6, 2011 @ 12:29 pm

    I’ve been thinking about making this for a while, but a 9×13 is just too much for us. Do you think it would half well and bake in a 9″ or 8″ square pan?

  21. twopeas — March 6, 2011 @ 3:01 pm

    Yes, feel free to half it.

  22. Gail — April 4, 2011 @ 5:02 am

    I have a small bottle identical to the one you have used in this photo for the syrup. Just curious, do you know anything about where it came from?

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  24. Ariel — April 5, 2011 @ 12:24 pm

    I made this a few weeks ago when we had family staying at my parents’ house after a party. I was too tired to make it the night before but I got up super early that morning to make and then let it sit in the refrigerator for a while until brunch. EVERYONE loved it! Even my brother who is a total foodie and makes a lot of his own things loved it. I’ll definitely be making this in the future. Thanks!

  25. twopeas — April 6, 2011 @ 7:33 am

    Glad everyone enjoyed it!

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  27. Angi — July 28, 2011 @ 10:07 pm

    this looks devine!! I have been craving French Toast and this may be the topper – can I use Italian bread instead of French Bread? will that be too soggy in the morning? thank you so much for posting!

  28. Two Peas — July 29, 2011 @ 10:15 am

    I think Italian bread would work just fine. Enjoy!

  29. Melissa — October 18, 2011 @ 10:07 pm

    Maria, I know you posted this a while ago, but I’d like to make it this weekend. What I was thinking though is making a pumpkin version. Do you think I could just decrease the liquid (milk/cream)? Any help or guidance would be great!

  30. Melissa — October 19, 2011 @ 8:27 am

    Maria, I know thus recipe is from a while ago, but as we’re entering the perfect weather for it, I thought I’d make it this weekend. Amy chance I could make it pumpkin? Do you think I could sub pumpkin for some of the liquid (milk/cream)? I’d appreciate any guidance you can give.

  31. Two Peas — October 19, 2011 @ 9:01 am

    Hi Melissa-I would whisk in the pumpkin with the milk/cream. I wouldn’t reduce the liquid though. I’ve been wanting to try a pumpkin version too:) Enjoy!

  32. Just wanted to let you know that I made this French Toast this last weekend when my parents were in town and it was a HIT! Absolutely delicious and I will be making this several more times. I just posted about it, too, if you want to check it out!

  33. Two Peas — November 4, 2011 @ 2:34 pm

    Glad you liked the French Toast!

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  35. Corey — December 26, 2011 @ 9:03 pm

    Thank you for fabulous French toast recipe! We served it at our annual after Christmas brunch and it received raved reviews! It was amazing!

  36. Two Peas — December 26, 2011 @ 9:45 pm

    You are welcome! Glad the French toast got rave reviews!

  37. Sheila — January 15, 2012 @ 9:12 pm

    I made the cinnamon streusel pancakes this morning. My husband & I loved them! They are amazing! Can’t wait to try the French toast! :)

  38. Two Peas — January 15, 2012 @ 11:23 pm

    Glad you liked the pancakes!

  39. Annie — February 5, 2012 @ 1:22 pm

    We made this for brunch this morning, and it was a real treat! I halved the streusel topping and found it to be plenty. I think next time I’ll add a little cinnamon and bourbon to the custard. It was really nice to have brunch ready to pop in the oven this morning after just a little prep last night. Thanks for the recipe! I really enjoy your blog!

  40. Two Peas — February 5, 2012 @ 4:18 pm

    Thanks Annie!

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