Holly Furtick

Ingredients

Baked Cinnamon French Toast

  • 1 Loaf of Cinnamon Chip Bread
  • 9 large eggs
  • 1 c half and half
  • 1/2 c milk
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash salt

Cinnamon Crunch Topping

  • 3/4 c flour
  • 3/4 c oatmeal, raw
  • 3/4 c brown sugar
  • 2 tsp cinnamon
  • 1/2 c melted butter
  • 1/2 c walnuts or pecans, finely chopped (optional)

Directions

Baked Cinnamon French Toast Directions:

  1. Cut bread into 2×2 squares.
  2. Arrange cubes in a generously buttered 9 by 13-inch flat baking dish.
  3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a mixer or whisk until blended but not too bubbly.
  4. Pour mixture over the bread cubes, making sure all are covered evenly with the milk-egg mixture.
  5. Toss the cubes with the mixture in the pan to evenly distribute the liquid.
  6. Cover with foil and refrigerate overnight.
  7. The next day, preheat oven to 350°.
  8. Spread Crunch Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Cinnamon Crunch Topping Directions:

  1. In a bowl, combine the flour, oatmeal, brown sugar, cinnamon, melted butter, and walnuts/pecans.
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