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Baked Cinnamon French Toast Recipe

"There's no last-minute preparation and you can serve several people at once with this casserole," reports bed-and-breakfast owner Lo Ann Brennock of Cloverdale, California. "My guests love the smooth custardy bottom layer topped with thick slices of cinnamon bread."

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Baked Cinnamon French Toast Recipe

Prep: 30 min. Bake: 40 min.

Yield: 6 Servings

30 40 70

Ingredients

12 slices cinnamon bread, divided
1/4 cup butter, softened
9 eggs
1 quart milk
2 cups heavy whipping cream
1 cup sugar
4-1/2 teaspoons vanilla extract
Warmed blackberry preserves, optional
Whipped cream, optional

Directions

Line the bottom of a greased 13-in. x 9-in. baking dish with six slices of bread. butter remaining bread; place with butter side up over bread in pan. In a bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into large pan to a depth of 1 in. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 848 calories, 55 g fat (30 g saturated fat), 470 mg cholesterol, 512 mg sodium, 72 g carbohydrate, 4 g fiber, 22 g protein.

Originally published as Baked Cinnamon French Toast in Quick Cooking May/June 1998, p17

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Baked Cinnamon French Toast

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Reviewed on Dec. 03, 2011 by curliecue

Love this recipe. Make every year for Christmas morning. A favorite of both immediate and extended family.

Reviewed on Jul. 23, 2010 by geejudy

Sounds great!

Reviewed on Jul. 23, 2010 by DrJewls

I made this for the first brunch I ever hosted (along with other recipes from Taste of Home) and it has become a "required" dish whenever family visits or we go to stay with friends. I especially love warming the preserves in the microwave to make a syrup from them to pour over this delightful treat.

Reviewed on May. 13, 2010 by kenrandolph

My husband made this after the birth of our first child. We fell in love with it then and 11 years later it is still a hit!

Reviewed on Mar. 30, 2009 by stephincoldspring

My kids go crazy for this. They like it hot...and also out of the frig the next day! I love it cuz it reminds me of my grandma's custard. I have substituted skim milk and half and half to lower the fat and calorie count....with very ittle change in the end result. (I suppose not all would agree....but to me it is worth it to cut the fat and calories significantly)