Baked Coffee Cake French Toast

Yay it’s Friday! I love LOVE love our lazy weekends at home. Family filled weekends are a must-do for us every weekend even if we don’t have any plans. The only thing that matters on the weekends are the three of us…soon to be four! This recipe is a must try because it combines two of my favorite breakfasts into one. This is so much easier than regular french toast and it’s very similar to a breakfast bread pudding.  What made this breakfast more enjoyable, is that IF you plan ahead and prepare it the night before – you have time to savor those extra zzz’s in the morning. Pop it in the oven while preparing your coffee, fry up some bacon or go ahead and feed your little one breakfast while this quickly bakes up. The whole house will smell like cinnamon and maple syrup. Decadent and delicious!

Baked Coffee Cake French Toast
Adapted from Joy the Baker

For the French Toast:
1 tablespoon unsalted butter
10 slice stale white or whole wheat sandwich bread  *I used Kings Hawaiian Round Bread 4 large eggs 1 cup milk 1/2 cup buttermilk 1/3 cup granulated sugar 1 tablespoon pure vanilla extract For the topping: 1/2 cup all-purpose flour 1/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes Powdered sugar & fresh pomegranate arils or fresh berries for garnish Preparation: Prepare the french toast: Melt butter in an 8-inch cast iron (or any oven-friendly) skillet. Coat the entire pan, including the sides of the skillet with melted butter. Remove from heat. Slice the bread diagonally. Fan and stack the bread atop the melted butter, cut side down, point side up. In a medium-sized bowl, whisk together eggs, milk, buttermilk, sugar, and vanilla. Once well incorporated, pour the custard over the bread slices into the skillet. Gently press the bread slices into the custard to coat, don’t worry not all bread slices will be completely submerged in the egg mixture. Cover the skillet with plastic wrap and refrigerate for anywhere from 30 minutes to overnight. When ready to bake, place the rack in the center of the oven and preheat to 350 degrees. Prepare the topping. Whisk together flour, sugar, cinnamon, and salt. Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps. Remove the soaked bread from the refrigerator and sprinkle with crumb topping. Bake for 20 to 25 minutes, until the custard has set and the bread tops are toasted. Allow to cool for 15 minutes. Sift powdered sugar over the top of the french toast and scoop into bowls to serve. Garnish with pomegranate arils or fresh berries if desired. Best served the day it is baked. Yield: 6 servings Review: Absolutely delicious. I’m in love with pomegranate arils because they are so fun to eat and taste like little sour candies that are good for you. I highly recommend the sweet Hawaiian bread or challah bread for a different texture or even sourdough.

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