Brown Sugar & Cinnamon French Toast Bake
Warm, cozy, and just the right amount of indulgent, this Brown Sugar & Cinnamon French Toast Bake is the kind of breakfast that feels made for slow mornings and sharing. Soft bread cubes soak up a rich, spiced custard and bake into a golden, custardy center with a lightly crisp top. Baked in dependable Farberware cookware, it’s an easy crowd-pleaser that brings comfort and sweetness to the table. Recipe by Rebecca Fennel.
Ingredients
For the French toast casserole:
1 large loaf (14–16 oz) soft French bread, cut into 1-inch cubes
6 large eggs
1 ½ cups milk (2% or whole)
½ cup heavy cream
½ cup (packed) light brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
For topping:
Fresh strawberries
Maple syrup
Powdered sugar
Directions
Preheat oven to 350°F. Spray a Farberware Bon Voyage 4-Quart Ceramic Baker with cooking spray and set aside.
Spread the bread cubes on a baking sheet. Bake for 10 minutes until the bread is slightly dried out.
While the bread cubes bake, make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt until well combined.
Place the bread cubes in the prepared baking dish. Pour the custard evenly over the top. Use a large spoon or your hands to gently toss the bread so every piece is coated.
Bake uncovered for 50-55 minutes until the bread is golden brown and lightly golden brown on top. The center should feel firm to a light touch, not liquidy.
Remove pan from the oven and let cool for 10 minutes before cutting into slices. Serve warm with fresh berries, maple syrup, and powdered sugar.