Holly Furtick


Baked Cinnamon French Toast

  • 1 Loaf of Cinnamon Chip Bread
  • 9 large eggs
  • 1 c half and half
  • 1/2 c milk
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Dash salt
Cinnamon Crunch Topping
  • 3/4 c flour
  • 3/4 c oatmeal, raw
  • 3/4 c brown sugar
  • 2 tsp cinnamon
  • 1/2 c melted butter
  • 1/2 c walnuts or pecans, finely chopped (optional)


Baked Cinnamon French Toast Directions:

  • Cut bread into 2×2 squares.
  • Arrange cubes in a generously buttered 9 by 13-inch flat baking dish.
  • In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a mixer or whisk until blended but not too bubbly.
  • Pour mixture over the bread cubes, making sure all are covered evenly with the milk-egg mixture.
  • Toss the cubes with the mixture in the pan to evenly distribute the liquid.
  • Cover with foil and refrigerate overnight.
  • The next day, preheat oven to 350°.
  • Spread Crunch Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
  • Cinnamon Crunch Topping Directions:
  • In a bowl, combine the flour, oatmeal, brown sugar, cinnamon, melted butter, and walnuts/pecans.
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