Cinnamon French Toast Bake Recipes

Steps:

• Spray 13x9" baking pan (or line with parchment paper).
• Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
• Beat eggs with milk, syrup, butter and vanilla until just blended.
• Pour evenly over bread.
• Bake immediately or cover and refridgerate up to overnight.
• Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
• Garnish with fruit and additional syrup if desired.

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

Steps:

• 1. Place bread cubes in a greased 13 in x 9 in baking dish.
• 2. In a large bowl, whisk eggs, milk, sugar, vanilla and salt.
• 3. Pour Egg mixture over bread. Cover and refrigerate for at least 8 hours or overnight.
• 4. Remove from refrigerator 30 minutes before baking. Add cinnamon chips (I like to give it a quick toss to mix the bread with the egg mixture a little more).
• 5. Dot with butter. Combine sugar and cinnamon; sprinkle over top.
• 6. Cover and bake at 350F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with Maple syrup if desired.

Steps:

• In greased 9x13 pan, spread 1/2 cubed bread, top with 1/2 cubed cream cheese, repeat.
• Whisk eggs, half and half, butter, syrup, cinnamon and vanilla until blended. Pour over bread mixture.
• Cover with saran wrap and push down to soak all bread pieces. Refrigerate overnight.
• Bake in preheated 325 degree over uncovered for 45 minutes, let set for 10 minute before serving. Slice into squares. Serve with maple syrup and powdered sugar.

Steps:

• In shallow dish stir together eggs, milk, 1 tablespoon of the sugar, vanilla and 1/2 teaspoon of the cinnamon. Dip bread slices into egg mixture, turning to generously coat both sides. Place on 15 x 10 x 1-inch baking pan coated with cooking spray.
• Bake at 450 degrees F about 11 minutes or until light brown.
• Meanwhile, in small bowl stir together remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
• Turn bread slices. Sprinkle with KELLOGG'S® RICE KRISPIES® cereal. Lightly press cereal into bread. Sprinkle sugar-cinnamon mixture over cereal. Bake at 450 degrees F about 5 minutes more or until light brown.
• Top each slice with some banana slices. Serve with syrup.

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Steps:

• Beat eggs, milk, sugar, vanilla, and salt with hand beater until smooth.
• Heat griddle or skillet over medium-low heat or to 375.
• Grease heated griddle, if necessary.
• To test griddle, sprinkle with a few drops of water.
• If bubbles jump around, heat is just right.
• Dip bread into egg mixture, coating both sides.
• Place on griddle.
• Cook about 4 minutes on each side or until golden brown.

Steps:

• Line the bottom of a greased 13x9-in. baking dish with six slices of bread. butter remaining bread; place with butter side up over bread in pan. In a bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into large pan to a depth of 1 in. Bake, uncovered, at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired.

Steps:

• Spray a 9x13-inch casserole dish with cooking spray.
• Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
• Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
• Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

Steps:

• Cut the bread into 1-inch (2 ½ cm) cubes.
• Dice peeled apples into small bite-size pieces.
• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
• In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon.
• Pour egg mixture into the bread bowl.
• Give the ingredients a good stir, then pour into a 9x13-inch (33 cm X 23 cm) greased baking tray.
• Drizzle with maple syrup.
• Bake for 45 minutes or until golden brown.
• Enjoy!

Steps:

• Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
• Pull out of the refrigerator 1 hour before baking.
• Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
• Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

Steps:

• Trim the bread crusts and use a rolling pin to flatten each slice into a square.
• Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
• Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
• Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
• Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

Steps:

• Preheat oven to 350 degrees.
• Slice the french bread into 1/2 inch slices and place one layer in a greased 9 x 13 inch pan.
• In a bowl, combine the cracked eggs, whole milk, vanilla, cinnamon, and nutmeg until well combined.
• Pour 1/2 of the liquid mixture over the slices of bread.
• Place another layer of the sliced bread on top of the other bread. Pour the rest of the liquid mixture over the other slices of bread.
• Sprinkle brown sugar and cinnamon on top and place in the preheated oven.
• Bake at 350 for 25 minutes, or until all the mixture is absorbed and baked into the bread.
• Remove from oven and let cool for about 5 minutes then spoon melted cream cheese frosting on top.
• Serve warm and enjoy!

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.

Steps:

• Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
• Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

Steps:

• Cut each cinnamon roll into 8 pieces.
• In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
• Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
• Bake at 375°F(190°C) for 25 min.
• Top with the icing from the cinnamon rolls.
• Enjoy!