Description
This Baked Cinnamon Crunch French Toast recipe takes classic French toast to a decadent new level with a creamy cinnamon-sugar filling and a crunchy, buttery topping. Made with rich cream cheese, challah bread, and a blend of cinnamon and brown sugar, this dish is perfect for a special breakfast or brunch. It’s soaked overnight to develop flavor and baked until golden and crisp on top.
Ingredients
Scale
Cream Cheese 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 Mixture
- 1/4 cup brown sugar
- 1/3 cup brown sugar
- 2 1/2 teaspoons ground cinnamon (divided as 1 tsp and 1 1/2 tsp)
- 2 teaspoons all-purpose flour
Topping
- 2 tablespoons salted butter, melted
- Butter for greasing baking dish
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish thoroughly with butter. Mix 1/4 cup brown sugar and 1 teaspoon cinnamon in a bowl, then sprinkle half of this cinnamon sugar mixture evenly over the bottom of the baking dish to form a flavorful base.
- Make the Cream Cheese Filling: Using an electric mixer, whip the cream cheese for about 1 minute until smooth. Add the heavy cream and 1 teaspoon vanilla extract and gradually increase the mixer speed to high. Continue whipping until the mixture becomes fluffy, approximately 1-2 minutes.
- Prepare the Bread: For each slice of challah bread, carefully cut a 1-inch slit at the top and gently create a pocket inside without cutting all the way through. Spread the whipped cream cheese mixture inside this pocket. Press the bread to close it, being careful to keep the filling inside. Save any remaining cream cheese mixture for serving.
- Soak the Bread: In a large bowl, whisk together the eggs, whole milk, 1 tablespoon vanilla extract, and kosher salt. Submerge each stuffed bread slice into this egg mixture, allowing each piece to soak for at least one minute to absorb the custard thoroughly. Arrange the soaked bread slices evenly in the prepared baking dish. Pour any leftover egg custard over the bread. Sprinkle the remaining half of the cinnamon sugar mixture over the top. Cover the dish and refrigerate for 30 minutes or up to overnight to allow the flavors to meld and the custard to fully soak in.
- Preheat and Prepare Topping: When ready to bake, preheat your oven to 375°F (190°C). In a small bowl, combine 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, 2 teaspoons flour, and melted butter. Mix until crumbly to form the crunchy topping.
- Bake the French Toast: Remove the dish from the fridge and evenly sprinkle the cinnamon sugar topping over the bread slices. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 20-25 minutes, or until the French toast is deeply golden brown and cooked through.
- Serve: Serve the baked cinnamon crunch French toast warm, and optionally top with any reserved whipped cream cheese mixture or additional whipped cream. Enjoy this rich and flavorful breakfast treat!
Notes
- For best results, allow the bread to soak overnight to enhance flavor and custard texture.
- Challah bread is recommended for its soft texture and slight sweetness, but brioche can be a substitute.
- You can prepare this recipe in advance and reheat leftovers in the oven to maintain crispiness.
- If desired, add fresh berries or maple syrup as toppings for extra flavor.
- Ensure the cream cheese is at room temperature before whipping for a smooth mixture.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Baked French Toast, Cinnamon French Toast, Breakfast recipe, Cream Cheese French Toast, Challah French Toast
