The Redhead Riter

Witty, Intelligent & Addictive

Cinnamon Vanilla Baked French Toast for Breakfast

By 20 Comments

I have tried changing my recipe for French Toast a million times, but this one is by far my favorite…so far.

If you want to enjoy French Toast the way it was meant to taste, follow my delicious directions below.

Cinnamon Vanilla Baked French Toast

Cover the pan with aluminum foil and butter well.
Yeah, I know you want to use your fingers,
but use the wrapping of some softened butter
or a paper towel.

 

Cut the Challah bread
Isn’t it beautiful?

 

In a pan, melt the butter and

 

brown sugar and

 

maple syrup together.
Do not boil into candy!
Just let them melt together until…

 

creamy and a little thick.

 

Pour this mixture into the buttered pan.

 

Add the slices of Challah bread scrunching them close together.

 

Leave a little bit of holes, but not many.

 

For the topping start with 5 beautiful eggs cracked in a separate bowl.
Yes, eggs are beautiful.
No, you can’t argue with me.

 

Add the half and half.
Fattening?
Nahhhhh, don’t think about it.

 

Add vanilla.
Mmmmmmm….Doesn’t it smell good?

 

Add a little salt.

 

Sprinkle cinnamon on the bread.
Lightly coat if you want a “soft” flavor of cinnamon
and add a little more if you want a “strong” flavor of cinnamon.
I like it soft.

 

After mixing the wet ingredients, pour over the bread.

 

All that wetness will get soaked up.
I promise.
You just gotta believe me.

 

Cover and unfortunately,
you have to put it in the refrigerator for at least 8 hours.

 

I prepared it at night and then went to bed.
In the morning I popped it in the oven and
took a shower while it baked.
The whole house smelled….
ahhhhh, wonderful.

 

Cut a piece of the bread and flip it over on the plate.

 

Gorgeous.

 

It is so delicious, I can not even explain it.

 

I’m not selfish.
Here, take a bite.

 

Would you like another piece?


Cinnamon Vanilla Baked French Toast

Ingredients:

1 lb Challah bread
1/4 lb (1 stick) butter
1 cup light brown sugar, packed
2 tablespoons maple syrup
5 eggs
1 1/2 cups half & half
3 teaspoons vanilla
1/4 teaspoon salt
Cinnamon to taste

Directions:

Butter all the sides of a 9 x 13 inch pan. Melt the butter, brown sugar and maple syrup in a small pan and simmer until smooth. Pour the melted liquid into the pan. Cut Challah bread (a braided loaf) into 1 1/2 inch slices. Use a bread knife to obtain a good cut. Push the bread into the pan to fill all spaces except for a few holes. It doesn’t HAVE to be totally scrunched together.

In a separate bowl, mix the eggs, half & half, vanilla, and salt. Sprinkle the bread with cinnamon. Pour the liquid mixture over the bread. Cover with aluminum foil and refrigerate overnight or approximately 8 hours.

Bake at 350 degrees for approximately 40 minutes. Let it rest for 10 minutes – this is a necessary step. Serve hot. Serves about 5-6.

Let me know what you think when you make it and if you could only eat one piece.

 
The Redhead Riter

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  2. Oh Red! There you go again! Forcing me off my low carb eating plan. French toast is one of my very favorites and this recipe looks incredible! So I will have to try it. I have shared it several places. You really do NEED to write a cookbook with pictures!!!

    Reply

  6. Oh, that looks sinfully delicious! I just couldn't take the recipe below that you posted, I had to take the entire post and copy that…you know, for the awesome visual! I'll let you know how it turns out. Tnanks for sharing.

    Reply

  10. OH!!! I WANT. And my daughter wants too! mmmmm

    I just pinned this in my pinterest. I'm definitely going to make it soon!
    And HOW!! did you make a perfect brown sugar ball? haha

    ~Brooke

    Reply

  12. Hey Red!Sounds fattening, and fantastic! BTW, What's Challah bread? I've never heard of it.

    Love ya1
    PJ

    Reply

  13. That sounds and looks delicious.I have to pick up some Challah bread at the farmer's market next week.

    Reply

  15. My mouth is watering… I want this! I see this is an older post. Thanks for bringing it up again on twitter. Perfect timing, right before Mother’s Day. What a great Mother’s Day Breakfast it would make. And it’s looks fairly easy too. Maybe something the kids could help make for Mom.

    In my opinion, Challah bread makes the best French Toast. But, this recipe brings it to a whole new level. Thanks again for sharing, can’t wait to try it
    -Anne

    PS- Don’t think I didn’t catch that nice “French” manicure 😉 Very apropos, I think! LOL

    Reply

    • I’m so glad you enjoyed the recipe and KNOW you will love it!

      Yes, the “French” manicure was on purpose that day. Glad you caught it 😉 I think most of my little double meaning things get missed by people, but they make me smile 🙂

      Reply

      • I shared this recipe with my daughter and she made it for me this morning for Mother’s Day. So I can now confirm… I DO Love it! Mmmmm a perfect example of the benefits of Sharing. 🙂 LOL

        I hope you are having a wonderful Mother’s Day too!

        Reply

  16. This French Toast is just awesome. The best I ever had. I make it for all of my family and friends. Thank you for sharing!!!! And your Banana bread is so good. I use the same recipe for making Pumpkin bread in place of the banana’s. It’s so moist! It’s my son’s favorite. Lela

    Reply