Introduction

Baked Cinnamon Crunch French Toast is a luscious twist on the classic morning favorite, featuring cream cheese-stuffed challah slices and a crunchy cinnamon topping. This dish is perfect for a cozy weekend breakfast or brunch that feels indulgent yet comforting.

Baked Cinnamon Crunch French Toast Recipe - Recipe Image

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup heavy cream
1 teaspoon vanilla extract
1 loaf challah bread, sliced into 1-inch thick slices
8 large eggs, beaten
2 1/2 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup brown sugar, plus 1/3 cup brown sugar
2 1/2 teaspoons ground cinnamon, divided
2 teaspoons flour
2 tablespoons salted butter, melted

Instructions

Step 1: Grease a 9×13 inch baking dish with butter. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the bottom of the baking dish.
Step 2: Using an electric mixer, whip the cream cheese for 1 minute until smooth. Add the heavy cream and 1 teaspoon vanilla extract, then increase the speed to high and whip until fluffy, about 1 to 2 minutes.
Step 3: Take each challah slice and make a 1-inch slit at the top, carefully creating a pocket without cutting all the way through. Spread the cream cheese mixture inside each pocket, then press the bread edges together to enclose the filling. Save any leftover cream cheese for serving.
Step 4: In a large bowl, whisk together eggs, whole milk, 1 tablespoon vanilla extract, and kosher salt. Dip each stuffed bread slice into this egg mixture, allowing it to soak for at least one minute. Arrange the slices in the prepared baking dish.
Step 5: Pour the remaining egg mixture over the bread slices. Sprinkle the rest of the cinnamon sugar mixture over the top. Cover the dish and refrigerate for 30 minutes or up to overnight to let the flavors meld.
Step 6: Preheat the oven to 375°F (190°C). In a bowl, mix 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, flour, and melted butter until crumbly. Evenly sprinkle this crumb topping over the soaked bread slices.
Step 7: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes or until the French toast is deeply golden and the topping is crisp.
Step 8: Serve the French toast warm, topped with any remaining whipped cream or your favorite syrup. Enjoy this rich and crunchy breakfast treat!

Tips & Variations

Use day-old challah bread for better soaking without becoming too soggy.
Substitute cream cheese filling with mascarpone or ricotta for a different creamy texture.
Add a pinch of nutmeg or cardamom to the cinnamon sugar for a warm spice twist.
For a dairy-free version, use coconut cream instead of heavy cream and a plant-based cream cheese.
Serve with fresh fruit or a drizzle of maple syrup to balance the richness.

Storage

Store leftover French toast covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain its crunchy topping. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish the night before?

Yes, soaking the bread overnight allows the flavors to develop and makes prep much easier in the morning. Just cover and refrigerate after adding the egg mixture and cinnamon sugar.

What type of bread works best for this recipe?

Challah bread is ideal for its rich and slightly sweet flavor, but brioche is also a great option due to its soft texture and ability to soak up custard well.