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Cinnamon Baked French Toast Recipe

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This recipe for Cinnamon Baked French Toast, by , is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Holle


1 loaf crusty sour dough or French Bread
8 whole eggs
2 c. whole milk
1/2 c. whipping (heavy) cream
1/2 c. granulated sugar
1/2. brown sugar
2 tbsp. vanilla extract

Grease 9"x13" pan with butter. Tear bread into chunks, or cut into cubes, and evenly distribute in pan. Crack eggs in a big bowl. Whisk together the eggs, milk, cream, sugars, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (preferable over night.)
Mix together:
1/2 c. all purpose flour,
1/2 c. packed brown sugar,
1 tsp. cinnamon,
1/4 tsp. salt,
fresh grated nutmeg
Add the butter and mix together with a pastry cutter until mixture resembles fine pebbles. Store in a plastic bag in the fridge. When ready to bake, preheat oven to 350. Remove the casserole from the fridge and sprinkle topping over the top. Bake for 45 minutes for a softer, more bread pudding mixture or for 1 hour or more for a firmer, crisper texture.

Personal Notes:
Personal Notes:
Recipe from Ree Drummond, Pioneer Woman




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