Friday, March 13, 2015

At Home: Cinnamon French Toast Casserole

Keith loves French toast, but I find it can be tedious to make, since you usually dip each piece of bread in the egg mixture and then cook one-by-one.  Though I am more of a morning person than Keith, I don't like to spend too much time on breakfast.  I found this easy-bake version of a Cinnamon French Toast Casserole for my next feature on What Micky Eats...At Home.  This is a bread pudding type of dish so it will be very moist in the center, and nice and crunchy on the top.

Cinnamon French Toast Casserole (Adapted from Today's Creative Blog)
  • 1 loaf of day old baguette or rustic white bread, cubed in 1 inch pieces
  • ½ cup sugar
  • 1 teasp ground cinnamon
  • 6 eggs, beaten
  • 1½ - 2 cups milk
  • dash of salt
  • 2 Tbsp butter

- Preheat your oven to 350 degrees.
- Grease baking dish and spread cubed bread evenly over the bottom.
- In a small bowl, combine sugar, cinnamon, and salt and set aside.
- Combine the beaten eggs and milk, then add about 3 tablespoon of the sugar mixture and blend well.
- Pour evenly over the top of the bread and press the bread down with a fork to ensure all the pieces soak up some liquid.
- Dot the top with small pieces of butter and sprinkle remaining cinnamon sugar over the top.
- Bake for approximately 45 minutes, depending on your oven.
- Serve hot with maple syrup.



The cinnamon mixture baking in the oven will make the house smell wonderful, and wake up anyone else still sleeping.  I used a combination of chewy rustic baguette and a softer Italian roll to ensure the texture was balanced.  The cinnamon sugar topping was crunchy on top and provided just the right amount of sweetness.  Keith enjoyed this breakfast treat with a glass of milk.  He even had a piece later on as dessert with a scoop of vanilla ice cream.  I am already thinking of other variations to make.  What do you like on your French toast?

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