Best Cinnamon Baked French Toast Recipes

CINNAMON BAKED FRENCH TOAST

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

BAKED CINNAMON APPLE FRENCH TOAST

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

APPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• Place bread in a 13-in. x 9-in. baking dish. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

BAKED CINNAMON FRENCH TOAST

Steps:

• Line the bottom of a greased 13x9-in. baking dish with six slices of bread. butter remaining bread; place with butter side up over bread in pan. In a bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into large pan to a depth of 1 in. Bake, uncovered, at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired.

BAKED CINNAMON FRENCH TOAST

Steps:

• Spray 13x9" baking pan (or line with parchment paper).
• Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
• Beat eggs with milk, syrup, butter and vanilla until just blended.
• Pour evenly over bread.
• Bake immediately or cover and refridgerate up to overnight.
• Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
• Garnish with fruit and additional syrup if desired.

BAKED CINNAMON SUGAR FRENCH TOAST

Steps:

• Preheat oven to 350°.
• Place butter on 10x15 baking sheet and melt in oven.
• Remove pan from oven and sprinkle with a mixture of sugar and cinnamon (as much as you like).
• Beat together rest of ingredients and dip bread in the batter, letting them soak for a bit.
• Lay bread slices on sugar cinnamon mixture and bake for 30 minutes.

NEXT-DAY BAKED CINNAMON-APPLE FRENCH TOAST

Steps:

• Peel, core and cut apples into 1/4" thick slices. Heat butter in a saute pan until foamy; add apples and cook until tender (about 10 minutes).
• Turn off heat and stir in brown sugar, cinnamon and nutmeg. Set aside.
• Toast bread. Cut slices in half on the diagonal, making triangles.
• Butter a 13x9 baking dish and arrange bread triangles in 2 rows, overlapping. (There was no photo for this, and I couldn't figure out the best way to do it -- I ended up with an arrangement that looked like two Flying Geese quilt borders, going opposite directions.).
• Beat eggs in a medium bowl; add sugar, milk and vanilla and beat well. Pour custard mixture over bread. Spoon apples over top. Cover and refrigerate over night.
• The next morning, heat oven to 350. Uncover baking dish and bake 60 minutes, until custard is set and doesn't shimmy when you tap it.
• Let dish rest for 10 minutes when you take it out of oven. The original recipe says to serve in squares -- hah! Serve by spoonful; there wasn't any chance that I was going to get this out of the pan in nice, neat squares. Serve with honey butter, maple syrup, or nothing -- it's quite sweet, and the apples create a lovely topping.

BAKED CINNAMON FRENCH TOAST

Steps:

• In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.
• Bake at 450 degrees F about 11 minutes or until light brown.
• Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
• Turn bread slices. Sprinkle with KELLOGG'S® RICE KRISPIES® cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450 degrees F about 5 minutes more or until light brown.
• Top each slice with some banana slices. Serve with syrup.

APPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• 1) Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. 2)In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Cut bread into 1 inch pieces. Soak bread in egg mixture and then place evenly over top of apples. Cover with aluminum foil, and refrigerated overnight. 3)Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

BAKED CINNAMON-APPLE FRENCH TOAST

Steps:

• 1. Heat the butter in a skillet over medium heat until it starts to foam; add the apples. Cook until tender, 10 minutes. Off the heat, stir in brown sugar, cinnamon and nutmeg. 2. Cut toast in half diagonally to make triangles; arrange triangles, overlapping, in a buttered 9x13 baking dish. 3. Beat eggs in a bowl; whisk in sugar, milk and vanilla. Pour over toast; spoon apples over the top. Cover, refrigerate overnight. 4. Heat oven to 350 degrees, bake French toast, uncovered, until custard is set and doesn't shimmy when you shake pan, 50-60 minutes. It will puff up and brown slightly. Remove from oven; let rest 10 minutes. Serve with maple syrup or honey butter.

BAKED APPLE CINNAMON FRENCH TOAST

Steps:

• 1. Place dried and sliced bread in a casserole dish.
• 2. Combine beaten eggs, milk, cream, sugar, apple juice concentrate, and vanilla.
• 3. Pour over the bread, cover and refrigerate overnight.
• 4. APPLE CINNAMON TOPPING Place diced apple, and 1/4 cup butter in sauce pan, heat until boiling. Remove from heat and stir in brown sugar, cinnamon, and nutmeg. Allow to set for 5 min.
• 5. Press the french toast down into the pan using a fork or spatula. Pour apple cinnamon topping over bread.
• 6. Bake at 400 for 45 min
• 7. Remove from oven top, press bread back down in the pan it will rise as it cooks. Top with 3 tablespoons melted butter, turn oven off and let the toast sit in the oven for 5 - 10 min or until ready for serving. Enjoy!

APPLE CINNAMON BAKED FRENCH TOAST

Steps:

• Spray a 13 x 9 inch pan with cooking spray. Peel, core & slice apples. Slice bread into 1 ½-inch thick slices and tightly pack into pan. In a large bowl whisk eggs, milk, 1/2 cup sugar, and vanilla until blended and pour half the milk/egg mixture over the bread. Arrange half of the apple slices (in rows) on top of the bread. Mix together the remaining sugar (1/2 cup), cinnamon, nutmeg, ginger and cloves and sprinkle half of the mixture over the apples. *** Pour the remaining milk/egg mixture over the apples and sprinkle with remaining sugar mixture. Dot with butter, cover and refrigerate overnight. Bake uncovered at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. It will rise high and brown. Let sit 5 to 10 minutes before serving. ***Recipe doesn't say what to do with the remaining half of apples...maybe layer them on top after half of egg mixture poured on and then pour remaining milk/egg mixture & sprinkle with sugar mixture?

BAKED APPLE CINNAMON FRENCH TOAST

Steps:

• Directions Whisk milk, egg whites, honey, vanilla and salt in a large bowl. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl. Coat a 9-by-13-inch baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350°F. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioner's sugar and serve.

BAKED STUFFED CINNAMON FRENCH TOAST

Steps:

• Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
• Toast the bread, then spread it with butter and sprinkle with cinnamon-sugar. If you have a toaster oven, spread the bread with butter and sprinkle with cinnamon-sugar first, then toast; the topping will adhere better.
• Prepare the breakfast meat of your choice; about a pound is more than sufficient. Cooked, crumbled breakfast sausage, fried bacon, or ham are all good choices, though if you use bacon, be prepared for it to lose its crispness as the strata bakes.
• To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.
• Lay half the slices of cinnamon toast in the pan, atop the glaze, cinnamon side up. Spread/place the breakfast meat on top. Cover with the remaining toast, cinnamon side up.
• To make the custard, whisk together the eggs, milk or half and half, salt, and vanilla. Pour it over the bread in the pan, pressing the bread down into the custard.
• Cover the pan, and refrigerate overnight, or for up to 36 hours.
• When you're ready to bake, preheat the oven to 350°F.
• Bake the strata for 40 to 45 minutes, until the top is golden brown.
• Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Cut along the edges of the bread slices, transferring each piece to a plate. Sprinkle with additional cinnamon-sugar, if desired; or drizzle with maple syrup or honey.
• Yield: about 8 servings.
• Recipe summary
• Hands-on time:
• mins. to 25 mins.
• Baking time:
• mins. to 45 mins.
• Total time:
• hrs to 1 days 13 hrs
• Yield:
• to 8 servings
• Tips from our bakers
• We like to use English Muffin Toasting Bread here, not only because it's the perfect texture - light, yet sturdy - but because the typical size slices fit so nicely in a 9" x 13" pan.
• You can leave out the meat filling here, if you like; we like the salty/sweet flavor of the dish when it includes meat, but it's perfectly enjoyable without, as well.

CINNAMON OVEN-BAKED FRENCH TOAST

Steps:

• Preparation Instructions Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge. When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. Scoop out individual portions. Top with butter and drizzle with maple syrup.

MAPLE-CINNAMON BAKED FRENCH TOAST

Steps:

• Beat cream cheese in medium bowl with mixer until creamy. Add next 5 ingredients; mix well.
• Dip bread in cream cheese mixture, turning to evenly moisten each slice; place in large shallow casserole or bowl. Top with remaining cream cheese mixture. Refrigerate at least 1 hour or up to 24 hours.
• Heat oven to 425°F. Place bread in single layer on baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until golden brown, turning after 8 min. Sprinkle with sugar.