Breakfast,  Food

Baked Cinnamon Swirl French Toast

January 3, 2012 /

Happy New Year!! I hope you all had a great time with whatever you did for New Year’s!

The performance that I told you about went quite well, we actually have another performance this weekend on the 7th. Busy already in 2012! Sooooo unlike me 😉

This recipe I am sharing with you today you are going to love, especially if you like sweet stuff for breakfast. I personally don’t really like sweet things for breakfast… ::audience gasps:: I KNOW I KNOW, it is weird!

I think it is because when I was little, and I think I told you all this before, I was allergic to artificial colors and flavors. So obviously, this REALLY limited what I could have when I was a child.

All those colorful cereals and candy? ::shakes head and points at self with thumbs:: This girl couldn’t have them.

I grew up eating cheerios and wheat toast. To be honest, I am glad I grew up eating that way because I know it saves my already growing waistline as I get older. I just don’t have a taste for SUPER sweet things.

Now, I know my blog is littered with sweet treats, but I almost never have an entire helping of any of it. That is what Patrick is for 😉

Anyways, this recipe is a uber-sweet baked french toast casserole…it is really good. I only had a very small portion of it because it was so sweet, but I have to say it was very delicious!

This is my Mom’s recipe, adapted from this recipe.

Ingredients for Toast:

  • 16 ounce of your favorite cinnamon roll recipe (cooked with frosting of course), cut into cubes
  • 6 eggs
  • 1 1/2 cups half-and-half
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • Cinnamon sugar or confectioners’ sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons of butter
  • Pure maple syrup

Preheat oven to 350º

Place your cinnamon roll cubes into a greased 3-quart baking dish. Beat your eggs, half-and-half, milk, cinnamon, nutmeg, salt, and vanilla in a bowl with a whisk. Pour this mixture over the bread cubes and cover the dish.

Let this sit for at least 1 hour in the refrigerator, you can let it sit over night if you please.

Uncover your dish and dot with butter. Bake for 1 hour or until golden brown.

Serve your toast with warm maple syrup and a sprinkle of powdered sugar.

How pretty is that?!

Now, if you will please excuse me, I am going to pout a little bit about having to be back at work again after such a long nice break, hehe 😉

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