Breakfast and Brunch

Cinnamon French Toast Bake

In need of a show-stopping brunch? But don’t want to be spending the whole morning prepping or slaving over a hot oven? This is what you need! I always make this when I’m making brunch for quite a few people because its super easy and everyone always loves it.

All the preparing for this dish can be done the evening before, therefore in the morning all you need to do is put it in the oven and you can relax and enjoy your morning whilst it bakes into a scrumptious brunch.

This Cinnamon French Toast Bake is a mixture between a bread and butter pudding and a crumble. It sounds a little odd I know but trust me, it tastes so good! The base is so soft and tastes exactly like French toast and the crumble topping adds a delicious sweetness and flavour.

I usually serve with a selection of berries and some natural yoghurt. Delicious.

Cinnamon French Toast Bake

Serves 6-8

What you will need:
For the base
1 loaf white bread
8 eggs
500ml of milk
150g caster sugar
2 tbsp vanilla extract
For the crumble
150g plain flour
3oz golden caster sugar
2 tbsp cinnamon
100g butter, plus a little extra for greasing

The night before
1. Grease your baking dish with a generous amount of butter.
2. Layer your slices of bread into your baking dish so they just about fill the dish and squish them in a little.
3. In a bowl, add all the eggs and whisk together. Then add in the milk, sugar, and vanilla and whisk again.
4. Pour the eggy mixture over your bread, making sure you have covered every bit with the liquid. Then cover and leave this in the fridge overnight to allow the bread to soak up all the mixture.
5. For the crumble, place the butter and flour into a bowl and rub together to form bread crumbs. Then add the sugar and cinnamon and mix. Cover and place this in the fridge too.
In the morning
6. Preheat your oven to 180o C (gas mark 6). Remove and uncover your crumble mixture and soaked bread from the fridge and cover the bread evenly with your crumble mixture.
7. Place in the oven for 45-50 minutes until the top is golden brown.

Serve and enjoy xxx

Amy’s top tip – this also works really well as a dessert served with custard or cream!

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