Best 10 Cinnamon French Toast Casserole Recipes

CINNAMON ROLL FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

CINNAMON SWIRL FRENCH TOAST CASSEROLE

Steps:

• Butter 6 slices of cinnamon swirl bread; place butter-side down into a casserole dish. Butter 6 more slices of bread and place butter-side down on top of other slices.
• Mix milk, sugar, eggs, vanilla extract, and salt together in a bowl and pour over bread. Let sit for 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place casserole dish inside a larger pan; pour water into the outside pan, making sure not to get water into the casserole.
• Bake in the preheated oven until a knife inserted into the center comes out mostly clean, about 50 minutes.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

CINNAMON FRENCH TOAST CASSEROLE

Steps:

• Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as pyrex or corningware).
• Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.
• Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.
• Press the bread cubes down into the egg mixture to make sure they are all moistened.
• Cover and refrigerate for at least 8 hours up to 24 hours.
• When ready to bake, preheat oven to 375*.
• Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.
• Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.
• Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
• Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.
• Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
• Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.
• To serve:.
• Cut into squares, place on individual plates, and pass maple syrup to drizzle on top. Serve with sliced strawberries or other berries or a mixture of berries, if desired.
• *NOTE: Pepperidge Farm Cinnamon-Swirl bread with or without raisins works well in this recipe.

CINNAMON AND APPLE-STUFFED FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 375°.
• Arrange half the bread cubes in an 8-inch baking dish.
• Distribute the cream cheese cubes evenly over the bread.
• Distribute the chopped apple over the top, and cover with the remaining bread cubes.
• Beat the eggs, milk, and cinnamon together; pour over all.
• Bake for 35 minutes, uncovered.
• Sprinkle with powdered sugar before serving.
• *Fresh Blueberry-Stuffed FrenchToast--substitute 2 cups blueberries for the apple and proceed as directed.
• *Fresh Strawberry-Stuffed French Toast--substitute 2 cups sliced strawberries for the apple and proceed as directed.
• *Toasted Almond and Peach-Stuffed French Toast--replace the apples with 2 large peaches, peeled and sliced; scatter the peaches over the cream cheese cubes, sprinkle with 1/2 cup toasted slivered almonds, and proceed as directed.

APPLE AND SAUSAGE FRENCH TOAST CASSEROLE WITH CINNAMON SYRUP

Steps:

• 1. Spread cubed bread in a single layer on 2 sheet pans and bake in a 325 degree oven for about 15 minutes. Cool slightly then transfer bread into a greased 9 by 13 inch baking pan.
• 2. In a large bowl, mix cream cheese, brown sugar and cinnamon. Add eggs, milk, and vanilla.
• 3. Sprinkle the raisins, dried apples, chopped apple and the sausage over the bread. Now pour the egg mixture over the bread. With a spoon, gently push the bread down until it is soaked.
• 4. You can bake it now or cover with foil and refrigerate overnight to bake in the morning.
• 5. If you are baking it in the morning leave the casserole at room temperature while the oven preheats. Bake uncovered at 350 degrees F, for 35 - 45 minutes just until the center is set.
• 6. While the french toast is baking, prepare the cinnamon syrup. Combine the brown sugar, cinnamon, and salt in a small saucepan. Combine the water and corn starch in a measuring cup then pour into the pan.
• 7. Cook over medium heat and bring to a rolling boil, stirring often. Remove from heat and add the vanilla extract and butter. It will be the consistency of syrup.
• 8. When the french toast is out of the oven drizzle some syrup over it and serve the rest on the side. By now everyone has smelled it cooking and they will be ready to eat! Serve hot.

CINNAMON SWIRL FRENCH TOAST CASSEROLE RECIPE

Steps:

• DIRECTIONS Butter a 9"-x-13" casserole dish and arrange bread slices in an overlapping layer. In a large bowl, whisk eggs, milk, heavy cream, vanilla, sugar and salt until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in egg mixture. Cover baking dish with aluminum foil and transfer to the refrigerator to sit until ready to bake (up to overnight.) When ready to bake, preheat oven to 350 degrees F. Meanwhile, use a pastry cutter or your hands to combine flour, brown sugar, cinnamon and butter to make a streusel. Sprinkle streusel over the bread. Transfer dish to oven and bake, covered, until cooked through, about 45 minutes. Dust with powdered sugar and serve with maple syrup.

APPLE CINNAMON FRENCH TOAST CASSEROLE IN A MUG

Steps:

• In a microwave safe mug, place cubed bread and apples.
• Mix together 1 egg, egg white, skim milk,syrup, and cinnamon.
• Pour mixture over bread cubes and apples.
• Microwave for 2 minutes (times will vary).
• Get a fork and enjoy!

CINNAMON-ORANGE FRENCH TOAST CASSEROLE

Steps:

• 1. French Toast In mixing bowl of stand mixer, whisk together milk, eggs, sugar, orange zest, vanilla, cinnamon, and salt until eggs are broken up and evenly combined. Generously butter or spray with nonstick cooking spray a nonstick 9"X13" baking dish. Place bread slices in baking pan in two rows, overlapping slices a bit. Pour egg mixture over bread slices, ensuring even coverage. Spoon some of the mixture in between bread slices. Cover with foil and refrigerate overnight. The next morning, preheat oven to 350°F. Dot top with 3 or 4 tablespoons cubed Dark Chocolate Orange Butter. Bake for 45 minutes, or just until puffed and slightly golden. Cut into squares and serve with additional Dark Chocolate Orange Butter and Cinnamon-Orange Syrup.
• 2. Dark Chocolate Orange Butter Place chocolate chips in small heatproof nonmetal mixing bowl and place in microwave. Melt chips, stirring halfway through cooking time, on medium to medium high power for 45 seconds, or just until chips are sufficiently softened to be blendable [be careful not to overheat or burn]. Remove from microwave and place melted chocolate in stand mixer mixing bowl. Use the whisk attachment to whisk in powdered sugar, espresso powder, orange liquor, and orange juice concentrate until smooth. Add butter and orange zest; stir until thoroughly combined. Divide mixture equally between two pieces of parchment paper (6" X 8"). Roll parchment into log shapes and twist ends to secure. Wrap in plastic wrap or aluminum foil and refrigerate until firm, about two hours (or you can place logs in the freezer for 30 minutes). Slice into thin rounds as needed. (This recipe can be prepared several days in advance. Keep frozen or refrigerated. Thaw at room temperature before serving. This recipe would also be great for grilled or broiled fruit or as a topping for pancakes, waffles, and toast.)
• 3. Cinnamon-Orange Syrup Combine water, orange juice, orange zest and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

CINNAMON SWIRL FRENCH TOAST CASSEROLE RECIPE - (4.4/5)

Steps:

• Coat the inside of your Crock-Pot® slow cooker with cooking spray Spread the bread cubes on a baking sheet and crisp in a 275°F oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker. While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together. Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours. Garnish with powdered sugar and syrup - enjoy!