Cinnamon French Toast Casserole Recipes

CINNAMON FRENCH TOAST

Steps:

• Spray grill with cooking spray. Preheat grill for 6 minutes.
• In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg mixture.
• Place slices of bread on the grill. Close lid and cook 4 minutes or until done. Repeat with remaining bread.
• Sprinkle with cinnamon before serving with butter and syrup.

FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x9" pan.
• Cut or tear bread into 1" cubes and place in pan -- it will be full and that's okay!
• In a medium bowl, whisk together eggs, milk, maple syrup, cinnamon and vanilla. Pour over bread in pan, doing your best to evenly distribute the mixture over the bread.
• Using a spatula, press the bread down into the liquid the best you can.
• Cinnamon Sugar: In a small bowl, combine sugar and cinnamon. Sprinkle over bread.
• Cover and refrigerate at least 2 hours or overnight.
• Cover (with foil or a lid) and bake at 350 degrees F for 40 minutes. Remove cover and bake another 15-20 minutes until set in the middle and top is slightly crispy.
• Glaze: stir together powdered sugar and milk and drizzle over French toast, or serve with syrup, fruit, whipped cream or yogurt as desired.

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.

CINNAMON SWIRL FRENCH TOAST CASSEROLE

Steps:

• Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
• Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

CINNAMON ROLL FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.