Baked Cinnamon French Toast with Crumb Topping
There’s something about the smell of cinnamon in the morning that instantly makes everything feel a little cozier. This Baked Cinnamon French Toast with Crumb Topping is an easy way to start the day off right. It’s rich and comforting, with soft bread soaked in a cinnamon-sugar custard and a crunchy, caramelized topping. Whether it’s for a weekend brunch or a special holiday breakfast, it’s the kind of dish that makes everyone gather around the table with big smiles.
I first made this recipe during a family holiday breakfast, and it quickly became a favorite. It’s so simple to prep and perfect for feeding a crowd. I love how you can prepare it the night before, and in the morning, all you have to do is pop it in the oven. The top comes out golden and crisp, while the inside stays soft and delicious. This Baked Cinnamon French Toast with Crumb Topping is one of those recipes that feels like a treat without a ton of work, and it always gets rave reviews.
Personal experience with Baked Cinnamon French Toast with Crumb Topping
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This recipe is perfect for when you want to make something extra for breakfast but don’t want to be stuck in the kitchen for hours. The best part? You can assemble it the night before and just bake it in the morning. It’s one of those dishes that looks like you spent hours on it, but it’s actually super easy. Whether it’s a holiday or just a lazy weekend, this recipe always feels comforting, and it’s always a hit with everyone.
Ingredients
How to make Baked Cinnamon French Toast
Prepare the bread and the baking dish
Start by greasing a 9×13-inch baking dish. Spread the bread cubes evenly inside. Brioche or challah works best here because these breads soak up the custard without falling apart.
Make the custard
In a large bowl, whisk together the eggs, milk, cream, both sugars, cinnamon, vanilla extract, and salt. Mix until everything is smooth and fully combined. This mixture will coat the bread and give it that classic French toast flavor.
Pour the custard over the bread, then refrigerate and let it soak
Pour the custard evenly over the bread cubes, gently press to help it soak in, then cover and refrigerate for at least 2 hours or overnight so the bread fully absorbs the custard.
Top, bake, and serve!
Preheat the oven to 350°F (175°C), and in a small bowl mix the brown sugar and cinnamon, then cut in the cold butter until the mixture is crumbly. You can also add chopped pecans or walnuts if you like. Sprinkle the topping evenly over the soaked bread, and bake for 45–55 minutes until the top is golden and the center is set. Let it cool for 5–10 minutes before slicing, and serve with maple syrup, powdered sugar, or fresh berries.
Serving suggestions
This Baked Cinnamon French Toast pairs perfectly with crispy bacon or a fresh fruit salad for a well-rounded breakfast. It’s also delicious alongside some scrambled eggs or a vegetable quiche. If you’re looking for more breakfast ideas, try serving it with a side of roasted potatoes or a warm cup of coffee.
Storage tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or warm it up in the oven at 350°F for 10 minutes until heated through. The top may lose a little bit of its crunch, but the inside will still be wonderfully soft and flavorful.
Notes
This recipe is close to my heart because it’s so easy to make yet always feels special. The cinnamon-sugar combo brings back fond memories of family breakfasts, and it’s one of those dishes that never fails to bring smiles to the table. I encourage you to give it a try next time you’re hosting a breakfast or brunch, everyone will love it, and you’ll be glad you made it!
Baked Cinnamon French Toast with Crumb Topping
Equipment
- 9×13-inch baking dish
- Whisk
- Large bowl
- Small bowl for topping
- Spoon or spatula
- Measuring cups and spoons
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 heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 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
- Optional: chopped pecans or walnuts
Instructions
- Start by greasing a 9×13-inch baking dish. Spread the bread cubes evenly inside. Brioche or challah works best here because these breads soak up the custard without falling apart.
- In a large bowl, whisk together the eggs, milk, cream, both sugars, cinnamon, vanilla extract, and salt. Mix until everything is smooth and fully combined. This mixture will coat the bread and give it that classic French toast flavor.
- Pour the custard mixture evenly over the bread cubes. Use a spoon or spatula to gently press the bread so it absorbs the custard. It’s important to make sure every piece of bread gets soaked so the flavors are evenly spread.
- Cover the baking dish with plastic wrap and refrigerate it for at least 2 hours, or preferably overnight. This soaking step is key, it lets the bread absorb all the custard, making it soft and flavorful when baked.
- When you’re ready to bake, preheat the oven to 350°F (175°C). In a small bowl, combine the brown sugar and cinnamon. Add the cold butter cubes and use a fork or your fingers to mix it until the mixture is crumbly. If you like a little crunch, feel free to add chopped pecans or walnuts.
- Sprinkle the topping over the soaked bread. Make sure the bread is evenly covered. Then, bake in the preheated oven for 45–55 minutes, or until the top is golden brown and crispy, and the center is set. Keep an eye on it to avoid over-baking, as you want the top to be perfectly crisp without getting too dark.
- Let the French toast cool for about 5–10 minutes before serving. This will help it set and make it easier to slice. Serve it with maple syrup, a dusting of powdered sugar, or fresh berries for an added touch.
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.