This baked cinnamon French toast is one I’ve been making for a decade now. It has similar ingredient’s you’d typically use for regular French toast. But baking it in a casserole makes it easier to serve everyone at the same time, rather than cooking up individual slices in a frying pan.
This recipe was one of my very first blog posts back when I had a bed and breakfast. Back then, this blog was called Inn The Kitchen. I’d reach out to other B&B owners for tips and recipes since I was new to the business (and a horrible cook when I first started!). I’ve since modified the recipe a bit, and edited some of the original story below.
The Secret To Delicious Baked French Toast – Liqueurs!
This baked cinnamon French toast comes to us from Harbour Ridge Inn located in Osage Beach, Missouri. The innkeeper, Sue, likes to cook with liqueurs. Is there really ever a better morning than one served with Grand Marnier or Chambord? Well, let me rephrase that. Drinking it straight up would be a rude awakening. And coffee is my preferred morning beverage. But either of these liqueurs baked into some yummy custardy goodness where you get just a hint of citrus or raspberry flavor is a great way to add a smile to your lips when you start the day.
The Origin Story
This recipe below is not far off from what was the original recipe for French toast in the 1600’s. According to the Oxford English Dictionary, back then it was made with day old bread, wine, orange juice and sugar. French toast is essentially a kind of bread pudding recipe to make stale bread more delicious and palatable.
DIFFERENT LIQUER IDEAS
USE A BLENDER
LET IT SOAK
IDEAS FOR WHAT TO SERVE ON THE SIDE
RECIPE CONVERSIONS FOR A 9X13 INCH BAKING PAN
The recipe below is for a 9×9 baking pan, similar to what you’d use to bake brownies. This easily serves four, but if you’d like to make more and bake it in a 9×13 inch pan, here’s the converted ingredients for a larger baked French toast. The instructions are the same as the recipe below.
- 12 slices cinnamon swirl or cinnamon raisin bread (Pepperidge Farm)
- 1/3 cup butter or margarine
- 9 eggs
- 2 cups milk
- 1 cup sugar
- For the vanilla extract and Grand Marnier, add 1 1/2 TBSP of each
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Baked Cinnamon French Toast Casserole
- 1 loaf cinnamon swirl or cinnamon raisin bread (Pepperidge Farm is great!)
- 1/4 cup butter or ghee
- 6 eggs
- 1 1/5 cups milk (plant-based milks work great too)
- 1/2 cup sugar
- 1 TBS vanilla extract
- 1 TBS Grand Marnier
- 1/4 cup crushed walnuts or pecans
Grease 9x9 baking dish. Add four slices of bread.
Butter remaining bread and place with butter side up over bread in pan.
In a mixing bowl or blender, beat eggs. Then and add milk, sugar, vanilla, and liquor. Mix well and pour over bread. Let soak for 30 minutes or refrigerate overnight.
When ready to bake, add the crushed walnuts. Then bake uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. The French toast will puff up and get a little brown and toasty.
Let stand for 10 minutes before serving.
If you're using just regular sliced bread (not cinnamon swirl), sprinkle 1/2 tsp of cinnamon in-between each layer of bread.
Originally Published May 5, 2010, Updated 2020.
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