Skip to Content

Baked Cinnamon Swirl French Toast

This post may contain affiliate links. See our disclosure for more information. 

Baked Cinnamon Swirl French Toast @tableforseven #tableforsevenblog #frenchtoast #breakfast #brunch

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 @tableforseven #tableforsevenblog #frenchtoast #breakfast #brunch
Yield: Serves: 8

Baked Cinnamon Swirl French Toast

Prep Time: 1 hour 20 minutes
Cook Time: 45 minutes
Total Time: 2 hours 5 minutes

Great for brunch or breakfast! Cinnamon swirled french toast baked in the oven.

Ingredients

  • 16 oz loaf of cinnamon bread
  • 6 eggs
  • 3 cups whipping cream or whole milk
  • 2 tsp vanilla

Instructions

  1. Spray 9 x 13 baking dish with non stick cooking spray.
  2. Cut bread into cubes. Spread bread cubes in dish.
  3. 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.
  4. Cover and refrigerate for at least one hour or until you are ready to bake.
  5. 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.
  6. Serve warm with butter, syrup, or cinnamon sugar.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 577Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 257mgSodium: 290mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 11g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Are You on Pinterest?

🡸 Simply click the logo to the left and follow our boards!

Crock Pot Apple Pie Coffee Cake
← Read Last Post
Peppermint Patty Brownies with Peppermint Frosting
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nichole

Saturday 22nd of December 2012

Could I use reduced fat milk instead of whole or whipping cream?

erin

Saturday 22nd of December 2012

It should be ok Nichole. If you are using skim, I would add a tablesppon of melted butter to keep the consistency.Enjoy :)

Miz Helen

Tuesday 27th of November 2012

Congratulations!Your recipe has been featured on Full Plate Thursday this week. Enjoy your Red Plate and come back soon!Miz Helen

erin

Tuesday 27th of November 2012

Awesome! Thanks Miz Helen..I will be linking up again this week :)

Miz Helen

Saturday 17th of November 2012

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

erin

Monday 19th of November 2012

Thank you Miz Helen..have a Happy Thanksgiving :)

Anita at Hungry Couple

Thursday 15th of November 2012

Oh, that looks marvelous! We usually like our breakfast for brunch. :)

erin

Thursday 15th of November 2012

Thanks Anita! I with you about brunch :)

The Cooking Actress

Wednesday 14th of November 2012

YUMMY YUMMY YUMMMMMMYYYYY!

erin

Thursday 15th of November 2012

I agree :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe