Baked Cinnamon-Crusted French Toast

I woke up around 5 a.m. and unable to go back to sleep, I pondered on what would make the perfect breakfast on a rainy morning. The first thing that came up to my mind was cinnamon-crusted-baked-french-toast. Just the thought of it lured me to the kitchen and before I knew it the smell of freshly-baked-cinnamon-toast was wafting in the house. I love the smell of cinnamon! With the rays of sunlight sneaking past the window, I went back to bed with a stomach filled with the luscious french toast.


  • 8 slices of bread, cut in cubes
  • 4 eggs
  • 1 cup milk
  • 1/4 cup white sugar
  • 1/4 tsp salt
  • 1 tsp vanilla essence
  • 1 tbsp butter, softened
  • 1 tsp cinnamon powder


  1. Preheat oven to 175 degrees Celcius.
  2. Lightly butter a loaf pan. Line bottom of the pan with bread cubes.
  3. In a large bowl, beat together eggs, milk, 2 tbsp sugar, salt and vanilla.
  4. Pour the egg mixture over the bread cubes. Make sure that the bread cubes are completely coated with the egg mixture. Then, dot with butter on top of the mixture.
  5. Refrigerate the mixture for about 1/2 hour to allow the bread to soak in the egg mixture.
  6. Combine remaining 2 tbsp of sugar with 1 tsp cinnamon powder and sprinkle over the top of the bread-egg-mixture.
  7. Bake in a preheated oven for about 45-50 minutes, until top is golden.

(Note that the photo above might not do justice to the luscious-goodness of the melt-in-the-mouth french toast. I am still honing my skills on food photography and realize I still have a long way to go).

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