Glazed Baked French Toast

This breakfast just feels like cozy. It feels like happiness. It’s warm, sweet, crunchy on top and absolutely melts in your mouth.

Quite a lot of my love for it has to do with the memories associated. On my first white Christmas and the first holiday spent in Utah with my boyfriend Brayden’s family, we had baked french toast for breakfast. His grandma had made several pans and invited everyone over to her house for a Christmas brunch. Family, chatter, clanking of kitchenware and all of the wonderful breakfast smells of cinnamon, syrup and honey-cured ham.

One of my favorite parts of that day was simply sitting on the couch with a hearty slice of baked french toast, looking out the window at the falling snow. Since then, I’ve wanted to create a baked french toast that invoked that same warm, comfy, happy feeling.

This recipe is so easy to make–the hard part is waiting around while it bakes in the oven. Have fun! And be sure to invite lots of people over to share it with 💛

Glazed Baked French Toast

For the French Toast Mixture:

1 loaf french bread, or other crusty bread you like

6 eggs

1 3/4 cups milk

1/4 cup heavy cream

1/3 cup sugar

1 tsp cinnamon

1 tsp pure vanilla extract

For the Crumble Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1 1/4 tsp cinnamon

3 tbs butter, cool

For the Glaze:

1/2 cup powdered sugar

1 tbs milk

1 tsp heavy cream

Preheat the oven to 350ª and butter a 9×13 inch pan.

Rip the bread loaf into medium-ish pieces and toss them into the pan. In a bowl, whisk together the eggs, milk, cream, cinnamon, sugar and vanilla. Pour the mixture evenly over the bread and cover it with foil, then set it aside in the refrigerator for at least 30 minutes.

In the mean time, start making the crumble topping by cutting the butter into small pieces and setting in a small bowl. Add the brown sugar, flour and cinnamon and mix with a fork until everything becomes nice and crumbly.

After the bread has had a bit of time to soak up the mixture, uncover it and sprinkle the cinnamon crumble over the top. Bake for 55 minutes or until golden brown. You can cook it for slightly less time (around 45 min) if you want it to have a more bread pudding-like texture.

Once it’s finished, give it about 5 minutes to settle, then drizzle the glaze over the top. And of course a generous amount of hot maple syrup is always the way to go.