Cinnamon Baked French Toast
Updated March 26, 2019
Baked French Toast is sweet, sinful, and worth every calorie. This Cinnamon Baked French toast can be made ahead of time, making it a special treat for a family breakfast or special occasion!
Have Company? Make Baked French Toast
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.
When I saw Ree’s French toast bake 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.
Prepare Baked French Toast Ahead of Time
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.
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 French toast bake 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 baked French toast breakfast again.
Cinnamon Baked French Toast
Ingredients
For the French Toast:
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve warm with maple syrup.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
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
MMMM looks divine.
This is totally sinful french toast. I love it!
That does look awesome! And even better because you can make it the night before! I love a good crumbly topping.
This look mouth-watering! I made a cinn french toast bake for company recently, and it was awesome! I used cinn chips stuffed in the bread… yum!
Oh my goodness that streusel topping looks incredible, you’re not kidding when you said this recipe doesn’t scrimp on the topping!
This looks so good. I still haven’t made this recipe though. I MUST!
It looks absolutely irresistible!
Cheers,
Rosa
i’m kicking myself for not getting up earlier to make this…it looks divine!
There is always tomorrow morning:)
A decadent and fabulous breakfast!! Thanks for sharing with us 🙂
Such a fabulous idea! We love that you can make it in advance and have it ready…who wants to be stuck at the stove during brunch?! This looks AMAZING.
I love baked french toast and I am in LOVE with that picture with the syrup being poured on!
The Professor’s family would love this recipe – they do love their sweets!
This looks amazing! I have still never made a French toast casserole, I need to get my butt in gear, and this is total motivation!
Maria, I love baked French Toast too and will definitely try this delicious recipe. Love the maple syrup, Yum!
Oh wow, forget breakfast! I would eat this all day long.
I love baked french toast – the topping on this one looks sinful 🙂
It is sinful and worth every bite!
I’ve never had a baked french toast before. This looks amazing!!
What a fabulous looking breakfast, Mmmm!
I’m bookmarking this one. It sounds fabulous. We love a streusel topping too. I make baked French toast about once a month. Thanks for linking to my recipe.
I really need to give it a try. I love the idea of the streusel topping just like you pancakes! Mmmmmm, Mmmmm!
YUMMMMM! I’ve been thinking a lot about baked French Toast lately. My son informed me recently that I didn’t have enough breakfast recipes on my blog. Will have to do a version of this one!
I love baked french toast for the same exact reasons! i love that it can be made in advance and its versatility. This baked french toast looks amazing! I want some now haha.
Agreed – no need to hold back when it comes to ‘weekend’ breakfasts like these – bring on the butter and syrup!
Oh yummy, girl, thanks for sharing! Hope you’re feeling better!
that looks fabulous. I love baked french toast!
Looks great Maria!
I love french toast, but hate having to fry it. The baked version would be perfect!
Love French toast bake. It’s one of my favorite breakfasts, and it works great as breakfast for dinner, too.
Beautiful! I also love the vibrant pink of the grapefruit in the photo.
I love this dish, it is a great breakfast treat! I made it and everyone loved it, I was thinking about adding some apples next time I make it. Lovely photos, as always!
This looks so delicious, Maria!
This looks absolutely mouthwatering! What a wonderful breakfast treat. I can’t wait to try it. 😀
I’m so happy we have overnight guests coming soon, so I have an excuse to try this!!
Oh heavens. Feed me now!
This is beyond decadent! I need to have more guests stay over so I have an excuse to make this!
This looks mouth watering! I love cinnamon 🙂 Can I come over now?
This look so decadent, I love french toast!!
yum! great photos, Maria!
Oh my goodness, Maria, this french toast is mouthwatering! This is my kind of breakfast. Thanks for sharing!
Looks delicious! Kind of somewhere in between coffee cake and traditional baked french toast.
Looks great.. I have been wanting to make this… but now that you did I will just come over K? 😉
Mmm looks delicious. I love the first shot with the syrup flowing!
I love a good breakfast, especially anythin involving bread and sugar!!
I’ve been waiting for you to post this since you mentioned it last week. Gonna have to give it a try for sure!
That looks amazing! Definitely bookmarking it and trying it out when we have family from out of town.
Thank you for sharing these – we’d love to feature your photos on kitchenartistry.com
hmmm – this looks sinfully delicious.
Oh, yum! I will definitely be making that for guests! Too easy!
I love the top photo! Sweet! And of course this baked French toast is a winner!
I’ve never baked French toast before. I’ll have to try it!
Almost like a breakfast bread pudding…looks like my kind of way to start a day!!
Now I know what I want for breakfast this weekend – it looks fabulous!
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!!
Come visit us soon:)
Holy decadence!
I’m definitely going to give this a try. Looks wonderful, Maria!
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!
Do you think if I used brioche instead of french bread it would be too soggy?
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!
oh man this looks AMAZING!!!!!
Isn’t PW just the bomb?
She sure is:)
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!
Give us a call–we are in the valley. We would be happy to join you for breakfast, lunch, dinner and of course dessert!
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! 🙂
Thanks Darla!
Sounds amazing Maria! how do you stay so thin?? LOL
Oh my! I need a reason to make this toast now! Hmmm, Saturday is a good reason! 🙂
It was fate that I found this.
DIVINE!
Ahh I love all things Ree Drummond but this looks especially delicious!
That looks amazing. Must try it soon.
there’s no doubt in my mind–this is the best batch of french toast ever.
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!
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!
Oh my goodness…If I made these, that would be the end! I would be getting requests every morning for them;)Delicious:)
this looks so scrumptious!! and the syrup drizzled over it makes it that much better!!!!
This looks perfect. Thanks for posting this
This sounds amazing! I love French toast and haven’t made it in ages. Love how it’s baked. Yummm.
This looks fabulous! Love that action shot photo! 🙂 Syrup really makes everything better!
The first of March is good for us! We’ll bring a fruit salad and fresh squeezed juice. You make this, okay?
We would love to have you! See you soon:)
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!!!
Looks great and I love how the maple syrup is falling from heaven:)
Yum, Maria. I love recipes like this. They’re so easy, yet so rewarding.
Wow – this looks great. I will have to try it out. Really glad to have discovered your blog.
Glad you discovered us too:)
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!
Thanks Heidi! We are glad you found us! 🙂
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?
I used heavy whipping cream and milk, but I am sure half and half would work as well.
Oh wow… i just love that crumbly top. A hybrid between a coffee cake and FT!
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!
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.
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
We are streusel obsessed:) You have to try the cinnamon streusel pancakes-they are to die for!
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?
Yes, feel free to half it.
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?
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!
Glad everyone enjoyed it!
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!
I think Italian bread would work just fine. Enjoy!
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!
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.
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!
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!
http://lifessimplemeasures.blogspot.com/2011/11/baked-cinnamon-french-toast.html
Glad you liked the French Toast!
Thank you for fabulous French toast recipe! We served it at our annual after Christmas brunch and it received raved reviews! It was amazing!
You are welcome! Glad the French toast got rave reviews!
I made the cinnamon streusel pancakes this morning. My husband & I loved them! They are amazing! Can’t wait to try the French toast! 🙂
Glad you liked the pancakes!
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!
Thanks Annie!
I love this recipe! Since I was making it just for my husband and myself I cut the recipe in half and baked it in a 9×9 pan instead. It was plenty for the two of us plus some left over. It was deliciously sweet and satisfying and we will definitely be adding this one to our repertoire of breakfast dishes. Thanks for sharing!
One of our favorites! Glad you liked the French Toast!
Thanks – it will be perfect!
I am so excited to try this! I usually make french toast with powdered eggs because I’m not a huge fan of the sliminess when you dip the bread in. I will have to give this a try. Yum! You guys are fantastic! Gotta love that Pioneer Woman.
would 1/2 n 1/2 work instead of the heavy whipping cream? I bought the wrong one and don’t wanna go back the store..
Looks wonderful! I’m wondering why you left the nutmeg out of this recipe, but it’s included in the baked eggnog french toast version. I’m thinking of adding it here. Thanks!
I made this this Christmas and will be making it this as well! I hope it turns out as delicious this time!!
I switched the sugar and brown sugar with Splenda, and the Splenda brown sugar! No salt, and only two yolks in the egg count…reduced the calories and sugar significantly and tasted great! This is a wonderful recipe for an early morning holiday breakfast…filling, serves many and can be prepped the night before. We love it!
I’m making this for myself! This is exactly what I want for Mother’s Day breakfast!
I just prepared this for breakfast tomorrow. I mixed the topping with my hand and it got all mushy. Is it still going to work? Any suggestions?
Hi, I plan on halving this recipe and using a 9×9 baking dish. How long would you think the bake time should be? Thank you!
Reduce by ten minutes and check it! Enjoy!
I constantly look for reasons to make this for breakfast! It started as a Christmas morning “let’s try it” experiment and it’s grown to be a favorite in my family. Thank you!!
I just made this recipe for my daughter’s second birthday party! We did a brunch party and this was a huge hit – thanks for the recipe!
Is it necessary to cut the bread into chunks or cubes? I’d love to leave the slices whole — Will this work?
Your style of cooking is right up my alley and speaks to my heart! Thank you
for all the lovely recipes !
I have made this recipe so many times… delicious! Perfect for brunches or the holidays.
This recipe is excellent!! The first time making it i successfully pulled off a shortcut by not allowing it to sit overnight, because of this i did decrease the milk by 1/2 cup. Also decreased the butter in the crumble to 5 Tablespoons. Then baked it at 385 degrees for the first 20 minutes, turning it down to the recommended temperature after the twenty minute mark. It turned out very rich and delicious!! I served freshly made buttermilk syrup with it and it was a hit! Thank-you for a five star recipe!