Nothing says breakfast indulgence like Cinnamon French Toast. The tender bread cubes soaking up all the creamy, sugary sauce, transforming it into something like a bread pudding, is just what brunch needs to make it extra luxurious. On top is all the rich, crumbly, crunchy topping you could want, with the smoky goodness of cinnamon mixed in, and then some! Whether you eat it as-is, or with butter, syrup, and fresh bursts of blueberries, Cinnamon French Toast is going to take breakfast far beyond the ordinary!
Ingredients
For the French toast:
- butter, for greasing
- 1 loaf crusty sourdough or French bread
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons vanilla extract
For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- nutmeg, freshly grated, to taste
- 1 stick cold butter, cut into pieces, plus more for serving
- pancake syrup, warm, for serving
- 1 cup fresh blueberries, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F if you are planning to actually bake the French toast today.
Step 2 –Grease the baking pan with the butter.
Step 3 –Tear the bread into chunks or cut it into cubes and evenly distribute the bread pieces in the prepared pan.
Step 4 –Whisk the eggs, the milk, the heavy cream, the granulated sugar, 1/2 cup of the brown sugar, and the vanilla.
Step 5 –Pour the cream mixture over the bread pieces.
Step 6 –Cover the baking pan tightly and store it in the fridge until ready to bake. Optionally, you can store it up to overnight to truly let the flavors absorb into the bread.
Step 7 –Mix the flour, the remaining brown sugar, the cinnamon, the salt, and the nutmeg in a separate bowl.
Step 8 –Stir the flour mixture using a fork.
Step 9 –Add the cold butter to the topping mixture and, using a pastry cutter, mix it in until it resembles fine pebbles. If you are not baking the French toast today, store the topping mixture in a resealable plastic bag in the fridge until ready to use.
Step 10 –Sprinkle the topping over the top of the casserole.
Step 11 –Bake the French toast until cooked through, about 45 minutes-1 hour. For a more bread pudding-like texture, lean towards 45 minutes, or for a firmer, crisper texture, extend cooking time closer to 1 hour.
Step 12 –Serve with the extra butter, the warm syrup, and the blueberries.
