Add Preferred SourceIf you love a cozy, sweet start to the day, Baked Cinnamon French Toast might just become your new favorite. It’s warm, comforting, and easy to make ahead which is perfect for slow mornings. Soft brioche soaks up a cinnamon-spiced custard, then bakes into golden, delicious slices.
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The smell alone is enough to draw everyone to the kitchen. It’s a simple way to make breakfast feel a little more special. I love serving it on weekends when we can linger at the table a bit longer.
A Southern food classic
Down here, food isn’t just food. It’s a memory, a comfort, and a way to bring folks together. Growing up, Saturday mornings meant music playing low in the background and something warm baking in the oven. My mama loved anything that could be prepped the night before, and this Baked Cinnamon French Toast was one of her go-to dishes.
There’s something special about waking up to a dish that’s already soaked up all the good stuff. We’d sit around the table in our pajamas, passing around maple syrup and hot coffee. It’s dishes like this that make me love Southern cooking. Simple, honest, and meant to be shared. That’s why I still make this recipe today, not just for the taste, but for the feeling it brings.
Ingredients
How to make Baked Cinnamon French Toast
Start by getting your bread ready in a baking dish. This becomes the base. Mix up a rich custard with eggs, milk, cream, sugar, and warm cinnamon. Pour that over the bread and let it soak in real good. After that, it rests in the fridge for a few hours or overnight.
The topping comes together quickly and gets added just before baking for a crisp, buttery finish. Once it’s in the oven, the top turns golden while the inside stays soft and creamy. Let it sit a few minutes before serving. It’s warm, sweet, and has just the right hint of spice. You’ll smell it before you even see it.
Serving suggestions
Serve this dish hot from the oven with a drizzle of warm maple syrup or a dusting of powdered sugar. A side of bacon or sausage adds that salty bite we all love at breakfast.
If you’re serving guests, offer some fresh berries or a fruit salad on the side. This dish also makes a lovely addition to a holiday brunch spread or potluck breakfast.
Storage tips
If you have leftovers, let them cool completely before storing. Cover the dish tightly with foil or transfer to a sealed container.
Keep it in the fridge for up to three days. To reheat, pop a slice in the oven at 300°F until warmed through, or microwave it for about a minute.
Southern farewell
This Baked Cinnamon French Toast means more to me than just breakfast. It brings back slow mornings and time spent with family. It’s cozy, comforting, and perfect for feeding a crowd or treating yourself.
I hope this recipe brings some of that same joy to your table. Give it a try, and share it with someone you love.
Baked Cinnamon French Toast
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring Cups and Spoons
- Knife
- Oven
Ingredients
For the casserole:
- 1 loaf brioche or challah cut into 1-inch cubes (about 10 cups)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup cream heavy
- 1/4 cup sugar granulated
- 1/4 cup brown sugar
- 1 tablespoon cinnamon ground
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the topping:
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter cut into small cubes
- 1 pecans or walnuts chopped
Instructions
- Grease a 9×13-inch dish with butter or spray. Spread the cubed bread evenly in the dish.
- In a large bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, cinnamon, vanilla, and salt until smooth.
- Pour the custard evenly over the bread cubes. Press the bread down gently so it soaks up the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
- In a small bowl, mix the brown sugar and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture is crumbly.
- When ready to bake, preheat your oven to 350°F (175°C).
- Sprinkle the topping evenly over the soaked bread. Add chopped nuts on top if you like.
- Bake uncovered for 45 to 55 minutes. The top should be golden and the center set.
- Let it cool for 5 to 10 minutes before serving. Enjoy warm with syrup or fresh fruit.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
