Breakfast French Toast Bake
This recipe for Breakfast French Toast Bake is a complete meal made with delicious bread, egg, milk and has a crispy topping of butter, cinnamon and sugar. Baked in 9×13 pan for an easy one dish meal.
Breakfast French Toast Bake
Breakfast French Toast Bake with a buttery crisp cinnamon sugar topping
Ingredients
- 18 Slices or heels of bread, diced Into pieces
- 6 Eggs
- 2 Cups Milk
- 1 Tablespoon Real Vanilla Extract
- 1/2 Cup White Sugar
Topping
- 1/2 Cup cold Butter, cubed
- 1/2 Cup Flour
- 1/2 Cup Brown Sugar
- 1/4 tsp Salt
- 1/8 tsp Ground Ginger
- 1/8 tsp Ground Clove
- 2 1/2 tsp Ground Cinnamon
Instructions
- Grease a 9 x 13 pan.
- Dice bread into pieces.
- Place bread pieces into greased 9 x 13 pan and set aside.
- In a large mixing bowl, whisk together 6 Eggs, 2 Cups of Milk, 1 Tablespoon of real Vanilla Extract and 1/2 Cup white sugar. Continue whisking until the sugar has dissolved.
- Pour liquid mixture over bread pieces and slightly press the bread down into the liquid.
- In a medium sized bowl, mix together topping ingredients: flour, brown sugar, salt, ginger, clove and cinnamon. Then cut in cold butter cubes until crumbly.
- Sprinkle cinnamon spice topping on top of bread and egg mixture, cover and place in refrigerator at least 4 hours or overnight. *See note.
- To bake, remove the Breakfast French Toast Bake from refrigerator and let rest on the counter at least 30 minutes before baking.
- Pre heat oven to 350 degrees.
- Remove cover and bake 45-60 minutes or until firm in the middle and bubbly around the sides.
Notes
*It is important to allow the bread time to soak up the liquid before baking to prevent the final product from being soggy. I recommend a minimum of 4 hours but overnight is best.
Why we love this recipe…
This recipe is delightfully easy to make and taste delicious as well. I mean who doesn’t love the taste of buttery crisp cinnamon and sugar? I am always looking for ways to use up ingredients that could easily go to waste. It seems that the bread bag always has bread heels leftover that no one wants. I really do not know why they are so unpopular but they are! So, I started saving them in the freezer until I had a full bag then I used it in this recipe. Everyone loves an easy casserole for a Saturday morning breakfast or for a special holiday meal. Warm comfort and so satisfying served with a cup of coffee or tea in the morning.
Ingredients needed to make this Breakfast French Toast Bake:
- Bread – slices or heels of any type of bread you prefer using
- Eggs – whole eggs, farm fresh if you have them available to you
- Milk- I prefer whole milk for extra richness
- Real Vanilla Extract
- White Sugar- Pure Cane Sugar
- Cold Butter- Cubed
- Unbleached Flour
- Brown Sugar
- Real Salt – Redmond’s Real Salt is my salt of choice
- Ground Ginger
- Ground Clove
- Ground Cinnamon
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Step-by-Step instructions to make Breakfast French Toast Bake:
This recipe is so easy to put together and it only takes a few minutes! Assemble and set it aside until you are ready to bake and eat. Lets get started!
Simply grease a 9 x 13 pan and set aside. Cut the bread slices or heels into cubes and place into the pan.
In a large mixing bowl, whisk together the eggs, milk, real vanilla extract and sugar. Continue whisking until the sugar has dissolved. Pour over the bread pieces then press bread into the liquid all the way around.
In a medium sized mixing bowl, mix together the spices, sugar, and flour. Then cut in the cold butter and crumble until the crumble looks like small peas. Sprinkle the crumbled mixture over the top of the bread in the pan. Cover and refrigerator at least 4 hours or overnight.
To bake, remove the Breakfast French Toast Bake from the refrigerator and let rest on the counter for 30 minutes to come to room temperature. Preheat oven to 350 degrees. Remove the cover then bake 45-60 minutes or until the center is firm and the topping is crisp and bubbling around the edges.
A Special Note
It’s important to allow time for the bread to soak up the liquid for a minimum of 4 hours, but overnight is best. This will help with even baking so the end product is firm and not soggy. Also, check to make sure the center is firm before removing it from the oven.
