I think it's been mentioned around my blog that there are several picky eaters in my family. Has it? Think so. If not, there are several picky eaters in my family. Well, maybe not several, but, a couple.
The one they do all agree on...breakfast. Pancakes, french toast, waffles. My kids could live on them. So, we often have breakfast for dinner. I pair up pancakes, french toast or waffles with turkey sausage, eggs and hash browns. Makes for a very no-arguing, no-yuck-what is-that, kind of dinner. And that is just dandy with me. Making this dish super handy. Very cinnamon-y and very tasty.
I have made a similar recipe before from Pioneer Woman (which is amazing) but, this one is a bit less work and not too much to throw together for a weeknight dinner if needed. Of course, this is great for breakfast and brunch too.
You know, if you want to eat breakfast for well...breakfast.
Baked Cinnamon Swirl French Toast
Prep Time: 00:20 + 1 hour fridge time
Cook Time: 00:45
Ingredients (Serves: 8)
- 16 oz loaf of cinnamon bread
- 3/4 cup dried cranberries or raisins (optional)
- 6 eggs
- 3 cups whipping cream or whole milk
- 2 tsp vanilla
Spray 9 x 13 baking dish with non stick cooking spray.
Cut bread into cubes. Spread bread cubes and dried fruit(if using) in dish.
Beat eggs, milk and vanilla with a fork or whisk. Pour egg mixture over bread cubes. Press cubes down to make sure they are evenly coated.
Cover and refrigerate for at least one hour or until you are ready to bake.
Uncover and bake in a preheated 350 degree oven for 45 minutes to 1 hour or until knife inserted in the middle comes out clean.
Serve warm with butter, syrup, or cinnamon sugar.