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Baked Cinnamon French Toast

The bottom of this baked cinnamon french toast is a rich custardy consistency, the top is crisp and sweet and topped with cinnamon streusel!

Did you have a good Labor Day? I spent most of the day recovering from my night shift, but my husband and kids surprised me with cupcakes (from The Sweet Tooth Fairy) when I woke up from my nap, just to say thanks to me for working so hard lately. After a tough week at work, it was just the boost I needed. I love my sweet little family! ๐Ÿ™‚

If I hadn’t been scheduled to work this weekend, though, this baked cinnamon french toast would have been at the top of my list to make for Labor Day! It’s one of my very favorite recipes, and one that I make often for special occasions (or just whenever I want our weekend to be extra special). It does take a little advance planning, but it’s incredibly easy to make and so delicious! It smells amazing while it’s baking (seriously, I think I should bottle the smell and sell it!) and makes your whole house smell delicious. The bottom turns into a moist, rich custardy consistency, and the top is crisp and sweet and topped with crunchy cinnamon streusel. This recipe is a crowd pleaser, too! I’ve served it for family brunches in the past, and I love that it’s so easy to prep ahead of time, then pull out and bake just before serving. This is definitely one of my top ten favorite recipes to make, and one that you have to try!

Baked Cinnamon French Toast

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for the french toast:

  • 1 loaf french bread
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream or half and half
  • 3/4 cup sugar
  • 2 tablespoons vanilla

for the streusel topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into pieces


  • Grease a 9 x 13 baking dish and set aside. Cut the french bread into 1 inch cubes and place in the prepared baking dish. In a large bowl or measuring cup, whisk together the eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread pieces. Cover with plastic wrap or foil and refrigerate for several hours or overnight.
  • In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  • When ready to bake, preheat the oven to 350. Sprinkle the streusel over the top of the french toast. Bake 45-55 minutes, or until the french toast only jiggles slightly when shaken and is golden brown on top. Let cool slightly before serving.

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