I’m always looking for something fun to make on Christmas morning. This cinnamon crunch baked french toast is so easy because you can make it the night before! That way you can just pop it in the oven in the morning.
I got the recipe from @halfbakedharvest and knew I needed to try!
Cinnamon Crunch Baked French Toast by @halfbakedharvest
Start by slicing 1 loaf challah bread into 1 inch slices and cut a small pocket into the top of each slice. In a small bowl, mix together 1/4 cup brown sugar and 1 tsp cinnamon. Prepare 9×13 baking dish by greasing with butter and sprinkling half of brown sugar mixture on the bottom.
For the cream cheese filling, using a hand mixer, whip 8oz room temp cream cheese until smooth. Whip in 1 tsp vanilla and 1/2 cup heavy cream. Take a small scoop and carefully stuff into each “pocket” in the bread.
Set aside remaining filling.
In a large bowl, whisk together 8 large eggs, 2 1/2 cups whole milk, 1 tbsp vanilla extract. Submerge each slice of bread in egg mixture, giving it time to absorb as much of the mixture as possible start arranging in baking dish. Optional- sprinkle each side with additional cinnamon. Pour remaining egg mixture on top. Sprinkle remaining brown sugar mixture to coat the top.
Cover with foil and put in the fridge for at least 30 minutes or overnight.
When ready to bake, preheat oven to 350°F. Remove prepared dish from fridge. In a small bowl, combined 2 tbsps melted butter, 1 1/2 tbsps cinnamon, 2 teaspoons flour, and 1/3 cup brown sugar. Arrange mixture over slices.
Cover and bake 25 minutes. Uncover and bake for additional 25-30 minutes or until french toast is golden and egg mixture is cooked through in-between slices.
Serve with remaining cream cheese filling (or I used cool whip) and enjoy!!
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