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Baked Cinnamon Crunch French Toast Recipe

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★★★★★

4.6 from 136 reviews

This Baked Cinnamon Crunch French Toast features challah bread generously stuffed with a creamy cinnamon-vanilla cream cheese filling, soaked in a rich egg and milk custard, and topped with a buttery cinnamon-sugar crunch. Baked to golden perfection, this decadent breakfast dish is perfect for a cozy morning or special brunch gatherings.

Ingredients

Scale

Filling

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

French Toast Base

  • 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

Cinnamon Sugar

  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon

Topping

  • 2 teaspoons all-purpose flour
  • 2 tablespoons salted butter, melted

Instructions

  1. Prepare Baking Dish and Cinnamon Sugar Base: Grease a 9×13 inch baking dish with butter. In a small bowl, mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half of this cinnamon sugar mixture evenly over the bottom of the baking dish.
  2. Make Cream Cheese Filling: Using an electric mixer, whip the cream cheese for 1 minute until smooth. Add the heavy cream and 1 teaspoon vanilla extract, then gradually increase the mixer speed to high. Continue whipping until the mixture is fluffy, about 1-2 minutes.
  3. Stuff the Bread: Take each challah bread slice and make a 1-inch slit at the top. Carefully open the slit to create a pocket without cutting through the other side. Spread the cream cheese mixture inside each bread pocket. Press the bread lightly to enclose the filling, saving any leftover cream cheese for serving.
  4. Prepare Egg Custard and Soak Bread: In a large bowl, whisk together the beaten eggs, whole milk, 1 tablespoon vanilla extract, and kosher salt until fully combined. Dip each stuffed bread slice into the egg mixture, allowing it to soak for at least one minute to absorb the custard. Arrange the soaked bread slices in the prepared baking dish. Pour any remaining egg mixture evenly over the bread. Sprinkle the remaining cinnamon sugar mixture over the top. Cover the dish and refrigerate for at least 30 minutes or up to overnight for best flavor and texture.
  5. Prepare Cinnamon Sugar Topping: When ready to bake, preheat the oven to 375°F (190°C). In a small bowl, combine 1/3 cup brown sugar, 1 1/2 teaspoons ground cinnamon, all-purpose flour, and melted butter. Mix well to create a crumbly topping.
  6. Bake the French Toast: Remove the baking dish from the fridge and sprinkle the cinnamon sugar topping evenly over the soaked bread slices. Cover the dish with foil and bake for 25 minutes. Then remove the foil and continue baking for another 20-25 minutes, or until the French toast is deeply golden and the topping is crisp.
  7. Serve: Serve the French toast warm, optionally topped with any remaining whipped cream cheese mixture or fresh toppings like maple syrup or fresh fruit. Enjoy this indulgent breakfast treat!

Notes

  • For best results, soak the bread overnight to allow flavors to meld and the custard to permeate thoroughly.
  • If challah bread is unavailable, brioche or Texas toast can be used as alternatives.
  • Leftover whipped cream cheese can be used as a creamy topping along with maple syrup or fresh berries.
  • To keep the cinnamon crunch topping crisp, add it right before baking and avoid soaking it in the custard.
  • The recipe can be made ahead and refrigerated up to overnight before baking, perfect for busy mornings.

Keywords: baked cinnamon crunch french toast, stuffed french toast, challah french toast, breakfast casserole, cinnamon sugar, cream cheese stuffed, baked french toast recipe

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