While I post quite a few dessert recipes on this blog there are many other baked goods and family foods I make on a regular basis. This just so happens to my interpretation of about three or four other Cinnamon French Toast Bake recipes.
Even though I have fine-tuned what I want in a Cinnamon French Toast Bake recipe. I have to give credit where credit is due. It all starts with a really good loaf of bread! In this case, it’s my dad’s Cinnamon Chip Bread.
This is just one of the many types of bread we sell at our local Farmer’s Market – May through October annually.
I also love this recipe because it is so super simple and uses ingredients I keep on hand on a regular basis (yes I usually have Cinnabon Creamer in my fridge even though I don’t drink coffee). I like that I can whip this dish up, put it in the fridge, maybe give it a gentle fold, and pop it in the oven.
Fresh berries are excellent in this dish, such as fresh raspberries, blueberries, or such. However, being that I seem to be the only one in the house that will eat berries with their Cinnamon French Toast Bake, I save the berries for when company is coming over. Lastly, you can change the flavor of the dish just by changing the creamer you use. For example, Hazelnut Creamer is wonderful in this dish in the Fall, when served with warm syrup! Use whatever your family likes.
This photo is nice, but it really doesn’t do the Cinnamon French Toast Bake justice. Unfortunately, we ate it so fast, I forgot to take my own picture.
NEW FAVORITE CINNAMON FRENCH TOAST BAKE
1 loaf (16 ounces) of any good quality Cinnamon Bread, – Cinnamon Burst, Cinnamon Swirl Bread, or whatever it’s called where you live
1 cup fresh berries, such as raspberries, or 3/4 cup dried cranberries or Raisins
1 1/2 cups CINNABON International Delight Creamer, or milk if you prefer
2 tablespoons apricot jam, or orange marmalade, depending on taste
2 teaspoons vanilla extract (I don’t always use vanilla extract with the Cinnabon Creamer)
Cinnamon-sugar, or Powdered sugar
Good quality maple syrup
1. Grease a 3-quart baking dish. Cut the cinnamon bread into cubes.
2. Place the bread cubes in the pan and fresh berries, or dried cranberries (if using) into greased baking dish.
3. Beat the eggs, creamer or milk, jam, and additional vanilla extract if using until smooth with a fork or whisk. Pour the egg mixture evenly over the bread cubes. Place in the fridge and let stand for at least 2 hours. This will allow the the mixture to soak up into the bread.
4. Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve warm with the butter and syrup.