French Toast is an absolute special occasion breakfast for me or else I would eat it every weekend.
What is your favorite breakfast food?
I just love the crispy exterior and the tender custardy inside of french toast, not to mention the powdered sugar. Doesn’t powdered sugar make everything taste better? And the memories… When I was growing up, my dad was the chef of Sunday morning breakfast after mass. He could make any breakfast food, perfectly. His french toast was always a favorite of mine. He would use a fresh baked thick cut crusty bread. The soft interior of the bread would soak up the custardy goodness completely.
When I was invited to a friends house for breakfast before a spring garden tour, I thought, what a perfect occasion to indulge a little and bring back some wonderful memories. I couldn’t of anything more delicious to contribute to the breakfast than baked french toast. Since there was only 3 of us, I knew I didn’t want to make a huge amount of french toast. The perfect compromise? Baked French Toast mini loaves with a scrumptious cinnamon crump topping. They are so easy to make and come out perfect every single time, they travel well and have always gotten rave reviews.
I love that this baked french toast is put together the night before so the bread can soak up all the creamy delicious custard. Make sure when you pour the custard over the bread do it slowly, or it will go all over the place. I know first hand!
- 1 loaf French Bread
- 4 large eggs
- 1½ cups heavy cream
- ¼ cup sugar
- ¼ cup brown sugar, packed
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- butter to grease pan
- TOPPING
- ⅓ cup flour
- ⅓ cup brown sugar
- ¼ cup cold butter
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon salt
- Grease the pan with butter, set aside.
- Cut bread into small cubes and place in loaves or a muffin tin. Press down to completely fill with bread cubes.
- In a large bowl whisk together the eggs, cream, sugars, cinnamon, nutmeg, and vanilla.
- Slowly, pour the custard mixture evenly over the bread cubes.
- Cover the pan tightly with foil and place in the refrigerator for at least 3 hours {I prefer overnight}.
- For the cinnamon crumb topping, combine the flour, brown sugar, cold butter, cinnamon, nutmeg, and salt in a small bowl. Mix until it is completely combined using a fork or a pastry cutter. Cover bowl with plastic wrap and place in the refrigerator.
- When you are ready to bake, preheat the oven to 350 degrees.
- Remove the tin from the fridge and put the cinnamon crumb topping over the bread and custard.
- Bake for 35 minutes.
- Sprinkle with powdered sugar and warm maple syrup.
Enjoy!
Hello there! I could have sworn I’ve been to this blog before but after
browsing through some of the post I realized it’s new to me.
Anyhow, I’m definitely delighted I found it and I’ll be bookmarking and checking back frequently!
Timothy, I’m so happy you enjoy it!
This French toast looks out of this world delicious!
Thank you, Nancy!
I am totally drooling here! The best way to start your day!