Baked Cinnamon Swirl French Toast
I think it’s been mentioned around my blog that there are several picky eaters in my family. Has it? Think so. If not, there are several picky eaters in my family. Well, maybe not several, but, a couple.
The one they do all agree on…breakfast!
Pancakes, french toast, waffles. My kids could live on them.
So, we often have breakfast for dinner. I pair up pancakes, french toast or waffles with turkey sausage, eggs and hash browns.
Makes for a very no-arguing, no-yuck-what is-that, kind of dinner. And that is just dandy with me. Making this dish super handy.
The baked french toast is very cinnamon-y and very tasty. Don’t miss it!
I have made a similar recipe before from Pioneer Woman (which is amazing) but, this one is a bit less work and not too much to throw together for a weeknight dinner if needed. Of course, this is great for breakfast and brunch too.
You know, if you want to eat breakfast for well…breakfast. 😉
Baked Cinnamon Swirl French Toast
Ingredients
- 16 ounces loaf of cinnamon bread
- 6 eggs
- 3 cups whipping cream or whole milk
- 2 teaspoons vanilla
Instructions
- Spray 9 x 13 baking dish with non stick cooking spray.
- Cut bread into cubes. Spread bread cubes in dish.
- Beat eggs, milk and vanilla with a fork or whisk. Pour egg mixture over bread cubes. Press cubes down to make sure they are evenly coated.
- Cover and refrigerate for at least one hour or until you are ready to bake.
- Uncover and bake in a preheated 350 degree oven for 45 minutes to 1 hour or until knife inserted in the middle comes out clean.
- Serve warm with butter, syrup, or cinnamon sugar.
This looks fabulous. I am pinning it for a Christmas Morning breakfast. Thanks.
Michele @ Better Organized Living
Thank you Michele! Hope you enjoy it 🙂
I agree 🙂
Oh, that looks marvelous! We usually like our breakfast for brunch. 🙂
Thanks Anita! I with you about brunch 🙂
Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen
Thank you Miz Helen..have a Happy Thanksgiving 🙂
Congratulations!
Your recipe has been featured on Full Plate Thursday this week. Enjoy your Red Plate and come back soon!
Miz Helen
Awesome! Thanks Miz Helen..I will be linking up again this week 🙂
Could I use reduced fat milk instead of whole or whipping cream?
It should be ok Nichole. If you are using skim, I would add a tablesppon of melted butter to keep the consistency.
Enjoy 🙂
The picture looks like it has a glaze of some sort? Do you add that?
It’s not glaze…it’s melted butter. Enjoy!