Baked French Toast

So my new “eat healthier” resolution from yesterday? Went right out the window this morning. I was browsing The Pioneer Woman’s blog (one of my absolute favs) and I stumbled across her Cinnamon Baked French Toast recipe…and the pictures alone were pure food porn and I knew my life would not be complete unless I made that delicious delicacy as fast as possible. So I did.

Omg. Quite possibly one of the BEST things I have ever made. And it was so simple. Bread, milk, eggs and cinnamon streusel baked in the oven? Why have I not thought of this already!

It basically combines everything I love. It’s like if French toast and coffee cake had a baby…it would be this. And I would gladly baby-sit whenever they wanted.

…not really sure if that metaphor worked.

Regardless, this is amazingly delicious. Please make it. Just go. Do it. You won’t be disappointed.

Cinnamon Baked French Toast
(Adapted from The Pioneer Woman’s recipe)
I had to make a few alterations due to the fact that I had no cream…I figured that made it healthier. I also used a whole wheat baguette...however, let’s face it. This really isn’t that good for you.

Ingredients:

French Toast
1 baguette
4 eggs
1 cup milk
1/4 cup sugar
1 tbsp vanilla

Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 cup cold butter, cut into pieces

*Matt thought that there was too much streusel topping on this…but I disagree. So if you’re a fan of streusel, use it all, however if you’re not – you might want to half it.

Directions:

Grease a baking pan with butter (I used a pie plate as I broke my shallow casserole dish while pulling it out of the cupboard…). Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.


Mix together eggs, milk, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight (I omitted this step and it still turned out fine).

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles.


When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.


Scoop out individual portions. Top with butter and drizzle with maple syrup.