French Toast Bake with Brown Sugar and Cinnamon
Don’t you love French Toast? Gosh, I do! I love having it the normal way – you know, sliced bread dipped in egg and fried to perfection. But then there are those times when you want to go a step further. That’s where this French Toast Bake comes into play.
This recipe is simply delicitastic! Fabulorious!! Those are words in my kitchen. I decided to make it, bake it…..and then devour it this past weekend! It’s one recipe that you can easily prepare the night before and pop in the oven the next morning.
That’s what I did. I think letting it sit overnight just lets all the spices and sugars blend and soak into that yummy bread. Okay, here’s how to make it. At the bottom of the post you’ll find the printer friendly version. Print it and stick it in your handy dandy recipe box and put it on your breakfast menu plan for this weekend!
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French Toast Bake Ingredients:
- 1 loaf of french bread (16 oz.)
- softened butter (for buttering your dish)
- 8 large eggs
- 2 cups half and half (one pint container)
- 1 cup of milk (whole or 2%)
- 1 tablespoon of granulated sugar
- 4 tablespoons of brown sugar
- 1 1/2 teaspoons of cinnamon
- 1 1/2 teaspoons of vanilla extract
- Dash of salt
Start by cracking all 8 eggs into a large mixing bowl and whisk together. Then whisk in the half and half and the milk with the eggs. Yummy. Creamy. Goodness! 
Add to the egg/cream mixture the brown sugar, granulated sugar, cinnamon, vanilla extract and salt and whisk together. Take a whiff! Smell that sweet goodness?! The brown sugar and cinnamon will clump up towards the top, that’s okay! Just set this mixture to the side for now. 
Butter your baking dish. Make sure to butter the sides as well. Don’t miss a spot!
Start cutting your loaf of French bread in slices, about 1 inch thick. Then take each slice and either cut or tear the pieces into bite sized pieces and begin adding the chunks to your buttered 9×13 or larger baking dish. Try to equally layer the dish with chunks of bread.
Once you’ve got all the bread chunks into your dish, it’s time to pour over the egg/cream/sweet mixture. Pour the mixture over evenly covering all the areas. Use a spatula to stir the pieces up a bit to ensure all the pieces of bread are saturated with the mixture. Spread it evenly and cover with with foil or plastic and stick in the fridge over night. 
Now, for the topping. This is seriously good stuff. You can make it ahead too and keep covered in the fridge or make the next morning.
Crumble Topping Ingredients:
- 5 tablespoons of brown sugar
- 5 tablespoons of granulated sugar
- 1 teaspoon of cinnamon
- 4 tablespoons of cold butter
- * 1 cup of chopped pecans (optional)
Add brown sugar, granulated sugar, cinnamon and cold butter to a bowl. Use a pastry cutter or a fork to work the cold butter into the sugars and cinnamon. Work together until it’s all combined. Go ahead and smell it…you know you wanna!
Pre-heat oven to 350 degrees. Take off the foil or plastic from the baking dish and sprinkle the crumble topping evenly over the top of dish. Next sprinkle evenly the chopped pecans (optional, but so yummy). I didn’t use pecans this time cause hubby don’t like them. I much prefer it with pecans though. Bake at 350 degrees for 40-45 minutes. Use a toothpick or a knife to check to see if it’s done. If it comes out clean when inserted in the center, then you’re good to go! The top will be a nice and crispy brown sugary brown color. 
Let it rest and cool for about 10 minutes and then cut and serve. Get creative with your extra toppings. I prefer powdered sugar and a little maple syrup. The hubs (taste tester of everything I make) likes his with melted butter and the little guy prefers it with maple syrup too. But you could totally go all out with fresh fruit, whipped cream, the sky’s the limit.
Below is the printable version I promised. Be sure to leave a comment and let us know what ya’ think!! Don’t forget to check out my Recipe Box here for more fun recipes…mostly sweets! 😉
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- French Toast Bake Ingredients:
- 1 loaf of french bread (16 oz.)
- softened butter (for buttering your dish)
- 8 large eggs
- 2 cups half and half (one pint container)
- 1 cup of milk (whole or 2%)
- 1 tablespoon of granulated sugar
- 4 tablespoons of brown sugar
- 1 1/2 teaspoons of cinnamon
- 1 1/2 teaspoons of vanilla extract
- Dash of salt
- *****************************
- *****************************
- Crumble Topping Ingredients:
- 5 tablespoons of brown sugar
- 5 tablespoons of granulated sugar
- 1 teaspoon of cinnamon
- 4 tablespoons of cold butter
- * 1 cup of chopped pecans (optional)
- For the French Toast Bake:
- Start by cracking all 8 eggs into a large mixing bowl and whisk together.
- Then whisk in the half and half and the milk with the eggs.
- Add the brown sugar, granulated sugar, cinnamon, vanilla extract and salt and whisk together.
- Cut loaf of french bread into approx. 1 inch slices, and then tear each slice up into bite size pieces. Evenly layer the pieces of bread into a generously buttered 9×13 baking dish.
- Pour the egg/cream/spice mixture evenly over the bread. Use a spatula to mix and stir the bread around, ensuring all of the bread is saturated with the mixture.
- To bake now, follow the instructions below. If you want to cook in the morning, then cover with foil or plastic wrap and stick in the fridge over night.
- ******************************
- ******************************
- The next morning:
- To make the crumble topping (ingredients in the ingred. list above), add brown sugar, granulated sugar, cinnamon and cold butter to a bowl. Use a pastry cutter or a fork to work the cold butter into the sugars and cinnamon. Work together until it’s all combined.
- Remove foil or plastic wrap if you let sit overnight. Sprinkle the crumble topping evenly over the top of dish.
- Then sprinkle chopped pecans (optional) over the top.
- Bake in preheated 350 degree oven for 40-45 minutes or until toothpick inserted comes out clean.
- Serve with syrup, whipped topping, fresh fruit, powdered sugar or whatever you like.
- Enjoy!
the chick behind this blog! I'm your ordinary, everyday wife and mom to an incredible pair of stinky guys! I am a self diagnosed coffee addict with a ginormous sweet tooth, preferably baked goods!! My hope is to help you, teach you, and entertain you on your way to a more thrifty and frugal lifestyle! Along the way, you'll find awesome recipes, great tips, and tons of randomness! We have loads of fun, so ya'll come back now, ya hear?!
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My son was sitting on my lap while I was looking at your site. He just pointed at the screen and said I want that mommy! LOL That looks amazing! Going to have to make this for him now.
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Wow. All I can say is delicious!! I can’t wait to make it.
Looks great, but I want to make this now to have on hand for tomorrow morning and every time I try to click on Print or Print Recipe it just shows a Charles Swab ad and won’t actually let me go to Printable Recipe. Guess I’ll have to find it somewhere else 🙁
Lauren, thank you for commenting. My printable recipe function had stopped working and I wasn’t aware until just now. It has been fixed. I’m so sorry for the inconvenience!!! Towards the bottom of the post, you should now see a large box with a gray print button. That will allow you to print. Thank you for stopping by and I hope you enjoy this recipe if you get the chance to try it!
I am with lauren; it won’t let me print it either; just shows Swab ad!!
Sue, I replied to Lauren’s comment but wanted to let you know too that the printable recipe feature is now working again. It had stopped and I wasn’t aware until just now. The plugin that I use to allow the printable feature needed upgrading. Thank you for commenting and letting me know! We hope you get the chance to try the recipe and hope that you enjoy it. 🙂
This is now our family’s favorite “come for brunch” recipe. The kids and grand kids LOVE it.
Appreciate this post. Will try it out.
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