This past weekend was our weekend to bring breakfast for our Sunday School class. I have made my canned cinnamon roll french toast bake before, but I wanted to try a different french toast bake. Leave it to me to try something new for a group of people. I don't know why I do that. It makes everything so much more stressful. I always worry about how it turns out and I don't even try it before feeding it to the masses. I haven't had a bad recipe yet, but I won't hold my breath!
Since half of the ladies in my SS Class pinned this recipe, I figured that I should make it for them. (I know, how kind of me!) Some of the ladies (and even the guys) in the class complimented it! So, I guess it wasn't half bad :) It is a recipe by
The Pioneer Woman... so of course it was good!
The easiest part of this recipe is that you can use a premade loaf of bread. I'm sure you could make your own, but I just bought a loaf of day old bread at the grocery store for $1.99.
The egg mixture is best made in the Pampered Chef batter bowl. The pour spout at the top makes it easy to distribute the mixture over the bread.
After leaving the soaked bread in the fridge for a few hours (or over night) top it with the cinnamon topping. I also made the cinnamon topping the night before and stored it in a ziploc bag. This made it super easy in the morning, I just had to pop it in the oven!
Here is the finished product in all its glory. Yummmm. I thought it turned out great! You can bake it anywhere from 45 minutes to 1 hour depending on how soggy you want it to be. I baked mine for 55 minutes and it was just a little bit soggy but mostly firm.
Cinnamon Streusel Baked French Toast
Ingredients
French toast
- 1 loaf of day old bread. (I used challah.)
- 8 whole eggs
- 2 cups of milk
- 1/2 cup of heavy whipping cream
- 3/4 cup of sugar
- 2 tablespoons of vanilla
Topping
- 1/2 cup all purpose flour
- 1/2 cup packed brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- A pinch of nutmeg (optional)
- 1 stick of cold butter, cut it into pieces
Instructions
- Coat the bottom of your 9x13 pan with butter. Tear up your loaf of bread into chunks and add to the baking pan.
- Mix together the eggs, milk, heavy whipping cream, sugar and vanilla in a mixing bowl.
- Pour the egg mixture over the bread. Make sure that you distribute the egg mixture evenly. Cover the dish and store in the refrigerator for a few hours or overnight. (I did overnight).
- For the topping, mash all the ingredients together until the butter is broken up into small pebbles.
- Top the bread with the cinnamon topping and bake at 350 degrees for 45 minutes to 1 hour. If you like mushy french toast, do 45 minutes.
- Enjoy with our without maple syrup!
