Easy, sweet and decadent, this Overnight Cinnamon French Toast Bake is the perfect breakfast for your Valentine. Prep the night before, pop it in the oven in the morning, and surprise your favorite people. Nothing says love like the soft and custard-like cinnamon bread inside and the crispy, sweet outside topped with fresh peaches and pure maple syrup.
Baked Cinnamon French Toast
Valentine’s Day is right around the corner and there is no better way to say I love you than to whip up a special breakfast for your sweetheart. And what’s better than French toast, topped with peaches, and drenched in pure maple syrup. Ummm, can’t think of anything.
I know what you’re thinking, I’ll never pull that off. No worries, this fruity decadent baked cinnamon French toast breakfast is as easy as can be. Anyone can make it! It has simple ingredients, steps that are easy to follow and clean up is a breeze. Plus it’s made the night before so all you have to do is pop it in the oven the next morning and enjoy spending the time with your loved ones. I’m sure you will get a little lovin’ back after they taste it!
Ways to Make This Baked Cinnamon French Toast Your Own
- Change out the peaches for your favorite fruit. Try blueberries, strawberries or even bananas.
- Add nuts by sprinkling them on top of the fruit before baking.
- Make it even more decadent by spreading bread with cream cheese before topping with fruit.
- Instead of cinnamon bread, use a challah or brioche.
- Along with the extract add a little orange or lemon zest to the egg mixture.
Simple Steps to Make Overnight Cinnamon French Toast Bake
- Gather ingredients.
- In a medium bowl, whisk eggs, milk, vanilla, brown sugar and Grand Marnier if using.
- Lay slices of cinnamon bread in bottom of baking dish and pour egg mixture over bread. Press slices into liquid.
- Place fruit slices on top of bread.
- Mix brown sugar and cinnamon together and sprinkle over all. Now cover and chill in refrigerator overnight.
- Bake the Cinnamon French Toast for 40-45 minutes. Sprinkle with powdered sugar.
This sweet, cinnamony french toast is like a smooth custard with a crunchy top. It’s perfect for two or a crowd. In fact, when I have company I make this up so I can enjoy my time with them while they’re in town. You may even want to double the recipe for a family of four so you have plenty if they want seconds. I like to serve mine with a side of bacon or sausage and a big mug of coffee.
Other Delicious Ideas for Valentine’s Day Breakfasts
Strawberry Cinnamon Roll with Yogurt
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Overnight Cinnamon French Toast Bake
Ingredients
- 6 pieces fresh cinnamon swirl bread
- 3 large eggs
- 3/4 cup milk
- 3/4 teaspoon vanilla extract
- 1 Tablespoon brown sugar
- 1 Tablespoon Grand Marnier (optional)
- 3 nectarines or peaches peeled and sliced (or 20-oz frozen peach slices)
- 2 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Garnish: confectioner's sugar
Instructions
- Use a baking dish that holds 6 pieces of bread in a single layer. Spray with Pam or other non-stick cooking spray.
- Lay slices of cinnamon bread in bottom.
- In a medium bowl, whisk eggs, milk, vanilla, brown sugar and Grand Marnier if using.
- Pour egg mixture over bread. Press slices into liquid.
- Place fruit slices on top of bread.
- Mix brown sugar and cinnamon together and sprinkle over all.
- Cover with plastic wrap and store in refrigerator overnight.
- Preheat oven to 350 degrees and bake uncovered for 40-45 minutes or until set.
- Cool slightly and sprinkle with powdered sugar.
- Serve with pure maple syrup on the side.
Notes
Ways to Make This Baked Cinnamon French Toast Your Own
- Change out the peaches for your favorite fruit. Try blueberries, strawberries or even bananas.
- Add nuts by sprinkling them on top of the fruit before baking.
- Make it even more decadent by spreading bread with cream cheese before topping with fruit.
- Instead of cinnamon bread, use a challah or brioche.
- Along with the extract add a little orange or lemon zest to the egg mixture.
Nutrition
This post has been updated with new photos and easy to follow instructions. It was first published on February 8, 2015.
